摘要
采用凝胶过滤层析法研究整粒大米自然发酵后淀粉分子质量分布的变化 ,探讨发酵对淀粉凝胶改性的机理。发现发酵后淀粉大分子降解 ,中等及小分子质量淀粉比例增加 ,分子质量大小趋于均匀 ,从而使淀粉分子易于接近聚合而增强了淀粉凝胶性能。对发酵样品的显微观察发现 ,淀粉粒结构并未破坏 ,因而淀粉溶出损失很小 ,初步认为是微生物所产酶和酸渗入颗粒内部作用的结果。通过对自然发酵菌株的分离筛选获得 3株酵母、5株细菌、2株霉菌。经过工艺试验认为 ,自然发酵主要是酵母菌作用的结果。研究结果可为进一步提高传统发酵类淀粉凝胶食品如馒头、发酵型米粉的品质、改良产品工艺开拓新的途径。
An understanding of relationships between natural fermentation of rice granule and physical properties of starch gel could increase the opportunity to develop additional uses for rice starch. Using GPC (gel permeation chromatography) technique to estimate the distribution of starch molecular, It found that macromolecular was depolymerized during fermentation but the structure of starch granule remained constant. The obtained starch molecular with middle or smaller chain length was propitious to polymerize again because of less space obstacle when gel forming. 5 bacteria and 3 yeasts were isolated from the natural fermented samples. The physical properties of the obtained starch samples were estimated by an Instron Rheometer. The results showed the yeast (Y6) could effectively strengthen the starch pasting properties. Above mentioned research results could be references to further recognize the key point of the fermentation on traditional foods such as steamed bread, fermented rice noodle, and built a new way to improve the technology, products quality and starch modification.
出处
《食品与发酵工业》
CAS
CSCD
北大核心
2002年第4期1-6,共6页
Food and Fermentation Industries
基金
国家博士点基金课题 (No .2 6 0 2 4 0 0 1)
中日合作资助项目
