方竹笋超微粉对大米淀粉理化和结构特性的影响

Effects of Chimonobambusa quadrangularis shoot superfine powder on physicochemical and structural properties of rice starch

为了拓展方竹笋超微粉(Chimonobambusa quadrangularis shoot superfine powder,CQSSP)的应用范围,该文探究了CQSSP对大米淀粉糊化、流变、结晶结构、红外光谱、微观结构等特性的影响。结果表明,添加CQSSP后的大米淀粉峰值黏度、终值黏度、崩解值和回生值均降低,糊化温度升高,表明CQSSP能降低大米淀粉的黏度,抑制淀粉短期回生并提升淀粉颗粒热稳定性;大米淀粉糊的剪切应力随CQSSP的添加呈现递减趋势;添加CQSSP使大米淀粉的储能模量G′、损耗模量G″、稠度系数K值以及结晶度均降低,凝胶强度变弱;由红外光谱分析发现CQSSP可能与淀粉分子形成氢键等相互作用,但对大米淀粉晶体结构没有影响;通过扫描电镜可知,添加CQSSP后淀粉凝胶结构的不规则孔洞增加,并随添加量的增加变化更为显著。研究结果可以为CQSSP在淀粉类食品中的应用提供理论参考。

To expand the application range of Chimonobambusa quadrangularis shoot superfine powder(CQSSP),the effects of CQSSP on pasting,rheology,crystal structure,infrared spectrum and microstructure of rice starch were investigated.The results showed that the peak viscosity,final viscosity,breakdown value and setback value of rice starch decreased after adding CQSSP,and the gelatini-zation temperature increased,indicating that CQSSP could reduce the viscosity of rice starch,inhibit the short-term retrograde of starch and improve the thermal stability of starch particles.The shear stress of rice starch paste decreased with the addition of CQSSP.The stor-age modulus G′,loss modulus G″,consistency coefficient K and crystallinity of rice starch decreased with the addition of CQSSP,and the gel strength weakened.FTIR analysis showed that CQSSP may interact with starch molecules to form hydrogen bonds,but it did not affect the crystal structure of rice starch.Scanning electron microscopy showed that the irregular holes structure of starch gel increased after adding CQSSP,and the change was more significant with the increase of the addition level.The results can provide a theoretical reference for the application of CQSSP in starch foods.