储藏时间对大米淀粉精细结构的影响
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Effect of Storage Time on Rice Starch Fine Structure
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    摘要:

    为研究大米储藏期间淀粉精细结构的变化,选用5种不同产地大米置于35 ℃、相对湿度 75%条件下加速储藏,定时提取淀粉,并考察颗粒结构、粒径分布、晶体结构、短程有序性及支链淀粉链长分布。结果表明:随着储藏时间(30、60、90 d)延长,5种大米淀粉精细结构发生变化。淀粉相对结晶度不同程度增加,晶型呈A型且未发生转变;短程有序性不断增加;支链淀粉聚合度(DP)6~12链段所占比例呈现增加趋势,DP 25~36及DP≥37链段所占比例呈现下降趋势;颗粒结构及粒径分布未发生明显变化。

    Abstract:

    To investigate starch fine structure changes during rice storage, five rice cultivars collected from different regions were stored at 35℃ under relative humidity 75% for accelerated storage observation. After rice starch extraction, microstructure, particle size distribution, crystal structure, short-range ordered structure and amylopectin chain length distributions of starch were measured. The results showed that the starch fine structure of five rice cultivars changed with storage time (30, 60 and 90 d). Relative crystallinity of rice starch presented an increasing tendency to different degrees, and rice starch displayed typical A-type crystallization without transformation during storage. The short-ranged ordered structure of rice starch became tighter and more ordered. The percentage of short amylopectin chains (DP 6~12) increased, while the medium and long amylopectin chains (DP 25~36 and DP ≥37) decreased over time. The particle size and size distribution of rice starch insignificantly changed during storage.

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王怡杰,洪雁,顾正彪,程力,李兆丰,李才明.储藏时间对大米淀粉精细结构的影响[J].食品与生物技术学报,2021,40(5):45-52.

WANG Yijie, HONG Yan, GU Zhengbiao, CHENG Li, LI Zhaofeng, LI Caiming. Effect of Storage Time on Rice Starch Fine Structure[J]. Journal of Food Science and Biotechnology,2021,40(5):45-52.

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  • 在线发布日期: 2021-06-22
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