摘要
【目的】寻找壳聚糖和壳寡糖延缓鲜湿米粉老化的最佳添加量,为延缓大米类食品老化提供依据。【方法】以4℃储存7 d的鲜湿米粉为研究对象,选用断条率、蒸煮损失、复水率、硬度、弹性、凝沉性等老化指标,并结合RVA(快速黏度分析)、XRD(X-衍射)、FTIR(傅里叶红外)等分析方法,研究不同壳聚糖和壳寡糖添加量对鲜湿米粉老化的影响。【结果】在壳聚糖和壳寡糖添加量分别为0.6%时,老化7 d后的鲜湿米粉断条率、蒸煮损失、硬度、凝沉性显著降低,复水率、弹性显著增大。RVA测定表明壳聚糖和壳寡糖能提高老化后鲜湿米粉糊化温度,添加量为0.6%时,回生值显著降低33%。XRD分析表明壳聚糖和壳寡糖的加入并不会改变鲜湿米粉的晶型,且在添加量为0.6%时,老化后鲜湿米粉结晶度分别降低25%、13%。FTIR图谱证明了壳聚糖和壳寡糖能延缓鲜湿米粉老化原因是其通过与淀粉链形成分子间氢键键合以阻止淀粉分子链的相互靠近,从而降低淀粉分子的结晶度。【结论】壳聚糖和壳寡糖对鲜湿米粉具有良好的抗老化效果,确定了延缓鲜湿米粉老化的最佳添加量为0.6%,为米制品抗老化研究提供理论依据。
[Objective]To study the effect of chitosan and chitooligosaccharides on the anti-aging of fresh and wet rice flour,and to find the optimal addition amount of chitosan and chitooligosaccharides to delay the aging of fresh and wet rice flour.[Methods]In this experiment,fresh wet rice flour stored at 4℃ for 7 days was used for the study,the effects of different chitosan and chitooligosaccharide additions on the aging of fresh and wet rice flour were investigated using aging indexes such as strip breakage rate,cooking loss,rehydration rate,hardness,elasticity,and coagulability,as well as analytical methods such as RVA(Rapid Viscosity Analysis),XRD(X-ray diffractometer),and FTIR(Fourier infrared).[Results]At 0.6%of chitosan and chitooligosaccharide additions,respectively,the strip breakage rate,cooking loss,hardness,and coagulability of fresh wet rice flour after aging for 7 days were significantly reduced,and the rehydration rate and elasticity were significantly increased.The RVA assay showed that chitosan and chitooligosaccharides increased the pasting temperature of fresh wet rice flour after aging,and the regrowth value was significantly reduced by 33%with the addition of 0.6%.XRD analysis showed that the addition of chitosan and chitooligosaccharides did not change the crystallinity of fresh and wet rice flour,and the crystallinity of fresh and wet rice flour was reduced by 25%and 13%,respectively,after aging at an addition level of 0.6%.FTIR patterns demonstrated that chitosan and chitooligosaccharides can delay the aging of fresh wet rice flour due to its ability to prevent the starch molecular chains from approaching each other by forming intermolecular hydrogen bonding bonding with the starch chains to reduce the crystallinity of the starch molecules.[Conclusion]Chitosan and chitooligosaccharides have good anti-aging effects on fresh and wet rice flour,and the optimal addition amount of 0.6%was determined to retard the aging of fresh and wet rice flour,which provides a theoretical basis for the research of anti-aging of rice products.
作者
高天慧
吴卫国
张喻
王燕
GAO Tianhui;WU Weiguo;ZHANG Yu;WANG Yan(College of Food Science and Technology,Hunan Agricultural University,Changsha 410128,China)
出处
《北京农学院学报》
2025年第2期86-93,共8页
Journal of Beijing University of Agriculture
基金
湖南省科技创新计划资助(2023ZJ1070)
湖南重点领域研发计划项目(2019NK2131)
湖南省企业科技创新创业团队项目(湖南角山米业稻米科技创业团队)。
关键词
鲜湿米粉
壳聚糖
壳寡糖
老化
fresh wet rice noodle
chitosan
chitooligosaccharides
retrogradation
