不同种类淀粉与黑米粉复配体系的理化性质和分子结构特性研究

Research on Physicochemical Properties and Molecular Structure of Black Rice Flour Mixed with Different Starches

为了改善黑米粉的凝胶特性,分别将绿豆淀粉、马铃薯淀粉和玉米淀粉与黑米粉进行复配。对复配体系的糊化特性及凝胶质构特性进行测定,并结合低场核磁共振分析仪、傅里叶变换红外光谱和X射线衍射仪进一步分析复配体系的分子结构特性。结果表明:随着淀粉浓度的增加,淀粉-黑米粉复配体系的峰值黏度均显著增加,糊化时间和温度降低。绿豆淀粉和马铃薯淀粉显著增强了复配体系的持水力和膨润力,马铃薯淀粉和玉米淀粉显著降低了复配体系的溶解度。三种淀粉均可以促进复配体系凝胶网络结构的形成,改善凝胶的质构特性,包括凝胶的硬度、弹性、咀嚼性和回复性。此外,三种淀粉增强了复配体系淀粉链间的氢键相互作用,降低了凝胶的持水性,增强了体系的分子短程结构有序性和相对结晶度。上述研究表明,三种淀粉都可以改善黑米凝胶的品质,且绿豆淀粉的改善效果更佳。

In order to improve the gel properties of black rice, mung bean starch, potato starch and corn starch were mixed with black rice flour. The pasting properties and texture properties of compounded system,and the molecular structure characteristics of the complex system were tested, and further analyzed by low-field NMR analyzer, Fourier transform infrared spectroscopy and X-ray diffraction. The results showed that with the increase of starch concentration, the pasting viscosity of the starch-black rice flour complex system increased significantly, while the pasting time and temperature were reduced. Mung bean starch and potato starch significantly enhanced the water holding capacity and swelling capacity of the compound system, while potato starch and corn starch significantly reduced the solubility. All three starches promoted the formation of the gel network structure and improved the texture properties of the gel, including the hardness, elasticity, chewiness and resilience of the gel. In addition, the three starches enhanced the hydrogen bond interaction between the starch chains of the compound system, reduced the water holding capacity of the gel, and enhanced the molecular short-range structure order and relative crystallinity of the system. The above research showed that three kinds of starch improved the quality of black rice gel, and mung bean starch had the best improvement effect.