抗性淀粉营养强化大米的制备及其性质研究
发布时间：2018-09-19 06:05
【摘要】：本文采用由传统单螺杆挤压机改造而来的一种全新凝胶技术——改良挤压技术(IECT)通过考察IECT过程中操作变量(水分含量,螺杆转速和机筒温度)对早籼米淀粉抗性淀粉含量和理化性质的影响；优化IECT制备抗性淀粉营养强化大米的独立操作参数并进行产品性质表征；研究抗性淀粉营养强化米的蒸煮品质和体外消化性,最终制备出与市售籼米相近的口感同时可以满足糖尿病人主食需求的抗性淀粉营养强化大米。 以早籼米淀粉为原料,采用响应面法考察IECT过程中水分含量(25-50%),螺杆转速(22.5-45rpm)和机筒温度(90-140℃C)对籼米淀粉的抗性淀粉含量和理化性质影响,结果表明：籼米淀粉挤出物膨胀率在126%到166%之间；随着物料水分含量的增加,膨胀率、WSI下降,WAI增加,抗性淀粉含量现增加后降低；随机筒温度的增加膨胀率、WAI、抗性淀粉含量呈先上升后下降的趋势,WSI呈增加趋势；螺杆转速增加WSI现增加后降低,抗性淀粉含量增加,膨胀率先增加后趋于稳定。当水分含量为38%,机筒温度为115℃,螺杆转速34.5rpm时,挤出物中抗性淀粉含量最高,达到4.6%。 在前期预实验的基础上,以米粉为原料,通过添加外源抗性淀粉制备出抗性淀粉营养强化大米,并将其与市售籼米和空白挤压米性质进行对比,结果表明抗性淀粉营养强化大米粉颗粒尺寸比空白挤压米小,但比市售籼米大,同时具有连续状面团结构；抗性淀粉营养强化米的DSC糊化吸热曲线出现了两个吸收峰,推断分别是未完全糊化的淀粉颗粒以及老化形成的回生抗性淀粉以及直链淀粉-脂质复合物；抗性淀粉米具有最低的相对结晶度15.69%以及明显的V型结晶结构；并且其米饭的质构指标与自然米质构相近。 通过将抗性淀粉营养强化大米的蒸煮品质和天然籼米对比发现,抗性淀粉营养强化大米的直链淀粉含量(24.88±0.11%)高于原料籼米(23.66±0.24%),符合优质籼米三级标准；胶稠度(65±2)和碱消值(5.2±0.1)与原料籼米(66±1,5.8±0.1)相近,符合优质籼米二级标准；吸水率(102.3±3.1%)、膨胀率(103.5±3.4%)、碘蓝值(0.22±0.01)均小于天然籼米(150.6±3.7%,120.1±2.2%,0.43±0.02),透光率(78.4±0.24%)却高于天然籼米(62.6±0.45%)。体外消化性试验研究结果表明相比较于天然籼米(RDS含量41.22±0.84%,SDS54.94±0.69%,RS3.84±0.23%),空白挤压米(RDS62.92±0.91%,SDS34.75±0.34%,RS2.32±0.11%)其消化性能大大提高；而添加抗性淀粉后制备的抗性淀粉营养强化大米其慢速消化淀粉(46.044±0.29%)和抗性淀粉含量(9.99±0.47%)大幅度增加,同时其消化速率(0.66min-1)降低,餐后血糖指数(78.02)降低。 所有结果表明基于改良挤压法,通过添加外源高直链淀粉玉米抗性淀粉可以制备出低消化速率和餐后血糖、适合糖尿病人食用、且质构与蒸煮品质均与籼米相近的抗性淀粉营养强化大米产品。
[Abstract]:In this paper, a new gel technology modified by traditional single screw extruder -- improved extrusion technology (IECT) was used to investigate the effects of operational variables (moisture content, screw speed and barrel temperature) on starch content and physicochemical properties of starch in early indica rice, and to optimize the preparation of IECT resistant starch for nutritional enrichment of rice by using IECT. The cooking quality and in vitro digestibility of the resistant starch fortified rice were studied, and the resistant starch fortified rice with similar taste as the commercial indica rice was prepared.
The effects of moisture content (25-50%), screw speed (22.5-45 rpm) and barrel temperature (90-140 C) on resistant starch content and physicochemical properties of early indica rice starch were investigated by response surface methodology (RSM). The results showed that the swelling rate of indica rice starch extrudate was between 126% and 166% with the increase of moisture content. The swelling rate, WSI decreased, WAI increased, resistant starch content increased and then decreased; the swelling rate, WAI, resistant starch content first increased and then decreased with the increase of random tube temperature, WSI increased; the screw speed increased WSI now increased and then decreased, resistant starch content increased, swelling rate first increased and then stabilized. When the cylinder temperature is 115 degrees and the screw speed is 34.5rpm, the resistant starch content in extrudates is the highest, reaching 4.6%.
On the basis of previous preliminary experiments, resistant starch fortified rice was prepared by adding resistant starch into rice flour, and compared with commercial indica rice and blank extruded rice. The results showed that the grain size of resistant starch fortified rice flour was smaller than that of blank extruded rice, but larger than that of commercial indica rice. The DSC gelatinization heat absorption curves of resistant starch fortified rice showed two absorption peaks, which were incompletely gelatinized starch granules, retrograde resistant starch and amylose-lipid complex formed by aging, and resistant starch rice had the lowest relative crystallinity of 15.69% and obvious V-type crystallization. The texture index of rice is similar to that of natural rice.
Comparing the cooking quality of resistant starch-fortified rice with that of natural indica rice, it was found that the amylose content of resistant starch-fortified rice (24.88 65 Quality indica rice secondary standard; water absorption rate (102.3 65 The digestibility of rice was greatly improved by adding resistant starch (RDS 62.92+0.91%, SDS 34.75+0.34%, RS2.32+0.11%) and the slow digestible starch (46.044+0.29%) and resistant starch content (9.99+0.47%) were significantly increased by adding resistant starch. The postprandial glycemic index (78.02) decreased.
All the results showed that low digestion rate and postprandial blood glucose could be prepared by adding exogenous high amylose resistant corn starch based on the improved extrusion method, which was suitable for diabetes mellitus and had similar texture and cooking quality to indica rice.
【学位授予单位】：南昌大学
【学位级别】：硕士
【学位授予年份】：2012
【分类号】：TS212;R151
本文编号：2249265
[Abstract]:In this paper, a new gel technology modified by traditional single screw extruder -- improved extrusion technology (IECT) was used to investigate the effects of operational variables (moisture content, screw speed and barrel temperature) on starch content and physicochemical properties of starch in early indica rice, and to optimize the preparation of IECT resistant starch for nutritional enrichment of rice by using IECT. The cooking quality and in vitro digestibility of the resistant starch fortified rice were studied, and the resistant starch fortified rice with similar taste as the commercial indica rice was prepared.
The effects of moisture content (25-50%), screw speed (22.5-45 rpm) and barrel temperature (90-140 C) on resistant starch content and physicochemical properties of early indica rice starch were investigated by response surface methodology (RSM). The results showed that the swelling rate of indica rice starch extrudate was between 126% and 166% with the increase of moisture content. The swelling rate, WSI decreased, WAI increased, resistant starch content increased and then decreased; the swelling rate, WAI, resistant starch content first increased and then decreased with the increase of random tube temperature, WSI increased; the screw speed increased WSI now increased and then decreased, resistant starch content increased, swelling rate first increased and then stabilized. When the cylinder temperature is 115 degrees and the screw speed is 34.5rpm, the resistant starch content in extrudates is the highest, reaching 4.6%.
On the basis of previous preliminary experiments, resistant starch fortified rice was prepared by adding resistant starch into rice flour, and compared with commercial indica rice and blank extruded rice. The results showed that the grain size of resistant starch fortified rice flour was smaller than that of blank extruded rice, but larger than that of commercial indica rice. The DSC gelatinization heat absorption curves of resistant starch fortified rice showed two absorption peaks, which were incompletely gelatinized starch granules, retrograde resistant starch and amylose-lipid complex formed by aging, and resistant starch rice had the lowest relative crystallinity of 15.69% and obvious V-type crystallization. The texture index of rice is similar to that of natural rice.
Comparing the cooking quality of resistant starch-fortified rice with that of natural indica rice, it was found that the amylose content of resistant starch-fortified rice (24.88 65 Quality indica rice secondary standard; water absorption rate (102.3 65 The digestibility of rice was greatly improved by adding resistant starch (RDS 62.92+0.91%, SDS 34.75+0.34%, RS2.32+0.11%) and the slow digestible starch (46.044+0.29%) and resistant starch content (9.99+0.47%) were significantly increased by adding resistant starch. The postprandial glycemic index (78.02) decreased.
All the results showed that low digestion rate and postprandial blood glucose could be prepared by adding exogenous high amylose resistant corn starch based on the improved extrusion method, which was suitable for diabetes mellitus and had similar texture and cooking quality to indica rice.
【学位授予单位】：南昌大学
【学位级别】：硕士
【学位授予年份】：2012
【分类号】：TS212;R151
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