摘要
籼米中内源性脂质含量虽少,但对籼米淀粉结构及米制品加工性能有重要影响。为探究内源性脂质对鲜湿米粉凝胶品质的影响,采取逐步脱除籼米中非淀粉脂和淀粉脂的方法,分析内源性脂质对原料籼米粉凝胶特性及其制备的鲜湿米粉凝胶品质的影响。结果表明:脱去内源性脂质的籼米粉的吸水性指数和溶胀力显著提高(P<0.05),峰值黏度由1571.90cP增至2089.55cP;全脱脂籼米粉凝胶具有最高的储能模量、损耗模量和最低的tanδ,与脱非淀粉脂凝胶相比,全脱脂凝胶硬度由3912.62g显著提高至5882.45g。制成鲜湿米粉后,全脱脂处理组的吸水率和蒸煮损失率分别由15.5%和0.76%降低到7.7%和0.38%,且硬度、胶黏性和咀嚼性均有显著提高(P<0.05),然而鲜湿米粉表面变得更粗糙、内部结构更松散且孔隙更大。因此,籼米中内源性脂质可延缓糊化进程,并通过抑制淀粉回生来改善鲜湿米粉的凝胶品质。
Despite the relatively low content of endogenous lipids in indica rice,they significantly influence the structure of indica rice starch and the processing and functional properties of rice products.To investigate the effect of endogenous lipids on the gel quality of fresh rice noodles,this study analyzed the impact of gradually removing non-starch lipids and starch lipids from indica rice on the gel characteristics of raw indica rice flour and the quality of fresh rice noodles prepared from it.The results demonstrated that the water absorption index and swelling power of indica rice flour with endogenous lipids removed increased significantly(P<0.05),and the peak viscosity increased from 1571.90 cP to 2089.55 cP.Gels made from fully defatted indica rice flour exhibited the highest storage modulus(G′),loss modulus(G″),and lowest tanδ(loss factor).Compared to gels with non-starch lipids removed,their hardness increased significantly from 3912.62 g to 5882.45 g.After processing into fresh rice noodles,the water absorption and cooking loss of the fully defatted group decreased from 15.5%and 0.76%to 7.7%and 0.38%,respectively.Additionally,hardness,gumminess,and chewiness increased significantly(P<0.05).However,the surface of the fresh rice noodles became rougher,and the internal structure became looser with larger pores.Hence,endogenous lipids in indica rice can retard the starch pasting process of rice starchand enhance the gel quality of fresh rice noodles by inhibiting starch retrogradation.
作者
王梓轩
邹政军
李鑫音
游乐乐
赵珂崎
袁洁瑶
易翠平
Wang Zixuan;Zou Zhengjun;Li Xinyin;You Lele;Zhao Keqi;Yuan Jieyao;Yi Cuiping(School of Food Science and Bioengineering,Changsha University of Science&Technology,Changsha 410114)
出处
《中国粮油学报》
北大核心
2025年第8期33-40,共8页
Journal of the Chinese Cereals and Oils Association
基金
湖南省教育厅优秀青年项目(23B0320)
湖南省大学生创新训练计划项目(S202310536149)。
关键词
内源性脂质
籼米粉
鲜湿米粉
凝胶品质
endogenous lipids
indica rice flour
fresh rice noodles
gel quality
