米粉陈化中各宏量组分对糊化特性变化的贡献

Contributions of Major Components to the Changes of Pasting Properties of Aged Rice Flour

为揭示稻米在储藏中的陈化机理,进而改善米及制品的品质,研究了米粉陈化中各组分对其糊化特性的影响。以米粉为原料,糊化特性参数为指标,排除米中宏量组分自身基质效应的影响,分离出各组分单纯的陈化效应,通过组分陈化贡献率比较了各组分对糊化特性变化的贡献。结果表明,米粉陈化后清蛋白对糊化特性的影响与陈化前刚好相反,对糊化特性变化的贡献率最大,达到83%,其次影响较大的是淀粉和脂肪,而谷蛋白和醇溶蛋白在一定程度上抑制了陈化,球蛋白的影响很小。可见,各组分对陈化的影响差异很大,且不是所有组分都对陈化有促进作用。研究清蛋白在陈化中的变化将是揭示米粉陈化机理的重要途径,对于控制米及制品的品质具有重要意义。

To reveal the mechanism of rice aging, and thus improve the quality of rice and its products, the impacts of various components on pasting properties of rice flour during aging were researched. With rice flour as raw material, and parameters of pasting property as indicators, the pure aging effect of each component was separated through excluding the respective matrix effect of each major component itself in rice. Then the contributions of various components on pasting property changes of rice flour during aging were compared through aging contribution rate of each component. The results showed that, the influence of albumin on pasting properties of the aged rice ＇flour was just the opposite compared with that of the fresh rice flour, with a maximum aging contribution rate of 83%, followed by starch and fat. Whereas glutelin and prolamin inhibited the aging changes of rice flour to a certain degree and the effect of globulin is negligible. Thus, there were obvious differences between the effects of each component on aging,