一种新型淀粉酶抑制米制品回生的研究

Study on Inhibition of Rice Products Retrogradation by a New Type Amylase

采用一种新型淀粉酶———G4淀粉酶对大米制品进行抗回生处理,通过测定米制品的回生硬度、冻融稳定性以及糊化特性来研究该新型淀粉酶对大米制品回生的影响。研究结果表明:经G4淀粉酶处理后,大米制品的回生硬度明显降低,经0.20 g/L G4淀粉酶处理的大米粉粉团在4℃条件下回生1 d、14 d的硬度较未经酶处理的大米粉粉团在4℃条件下回生1 d、14 d的硬度分别降低了87.12%、78.75%;大米粉的冻融稳定性显著增强,其中经0.15 g/L G4淀粉酶处理的样品冻融循环1次失水率减少了22.44%;G4淀粉酶处理后的大米粉经RVA测定,其中的末值黏度、回生值明显降低。说明该新型淀粉酶能很好的抑制米制品的回生,且随酶添加量的增多,回生抑制更加明显。

The effect of G4-amylase,a new type amylase,on the retrogradation of rice products was investigated by measuring the hardness,stability of freeze-thaw and gelatinization property of rice products.The results indicated that compared to rice products without treatment of G4-amylase,the hardness of rice products treated by 0.20 g/L G4-amylase stored at 4 ℃ for 1 d,14 d were reduced 87.12%,78.75% respectively.The stability of freeze-thaw of rice products treated by G4-amylase was strengthened significantly.A one freeze-thaw cycle of the rice products treated by 0.15 g/L G4-amylase decreased 22.44%.The final viscosity and setback of rice products treated by G4-amylase measured by RVA decreased obviously.That suggested G4-amylase could inhibit the retrogradation of rice products significantly and that the G4-amylase extent was positively correlated to the extent of inhibiting retrogradation.