不同处理方式对糙米淀粉回生特性的影响

The Effect of Different Treatment Methods on the Retrogradation Properities of Brown Rice Starch

通过糙米发芽激活内源淀粉酶和在糙米中外源添加淀粉酶,以纯水浸泡的糙米为对照组,考察两种方式对糙米淀粉回生特性的影响。研究结果表明:两种方式对糙米淀粉均具有抗回生效果。其中,激活内源淀粉酶组随着发芽时间的延长,糙米淀粉糊化后的黏度显著降低,在4℃条件下储存14 d内的回生焓值、凝胶硬度、回生值均显著降低(p<0.05);α-淀粉酶处理组糙米淀粉糊化黏度下降显著高于其他处理组(p<0.05),低浓度α-淀粉酶处理组凝胶质构结果也显示,其储藏14 d的黏着性相对于对照组降低了59.28%,显著低于其他两个处理组。

The effect of two treatment methods,including activating the endogenous amylase by sprouting the brown rice and extra adding exogenous amylase in brown rice,on the retrogradation of starch in brown rice was studied using the brown rice immersed in pure water as control. The results displayed that both the two methods could inhibit the retrogradation of the starch in brown rice. The viscosities of gelatinized starch in brown rice treated by activating endogenous amylase team significantly decrease over time,along with the apparent decrease of enthalpy value,gel hardness and retrogradation values of starch in brown ice stored for 14 days under 4 ℃（p〈0.05）. The decrease of gelatinized starch viscosities for adding exogenous α-amylase team were significantly higher than other treatment teams（p 〈0.05）. The gel texture results for starch adding low concentration exogenous α-amylase showed that the adhesiveness of brown rice starch after being stored for 14 days decrease by 59.28 % in comparison with the control team,which were significantly lower than the other two treatment teams as well.