湿热处理过程中乙醇对粳米结构及性能的影响
Effect of ethanol on structures and properties of Japonica rice during heat-moisture treatment
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摘要: 【目的】 提升粳米的食品加工适应性与应用价值。【方法】 采用湿热处理对粳米进行改性,研究湿热处理(水分质量分数25%)过程中,占水分质量分数分别为40%、80%和120%的乙醇对粳米结构(直链淀粉含量、形貌特征和结晶结构)及性能(糊化特性、蒸煮损失率和消化性能)的影响规律。【结果】 湿热处理能显著降低粳米中直链淀粉及A型结晶含量,促进V型结晶结构形成,提高粳米的热稳定性并降低其黏度和蒸煮损失率;乙醇的介入不会改变粳米的结晶类型,但会显著破坏其微观结构,降低A型结晶含量,提高直链淀粉及V型结晶含量。较低质量分数(40%~80%)的乙醇对粳米中A型结晶结构的破坏程度较大,可诱导形成更多的V型结晶,从而显著提高粳米的热稳定性,降低黏度和蒸煮损失率,并增加快消化淀粉含量;当乙醇质量分数提高至120%时,粳米中A型结晶含量没有明显变化,V型结晶含量减少,致使粳米的热稳定性减弱、黏度提高、蒸煮损失率和慢消化淀粉含量增加。【结论】 通过改变湿热处理过程中乙醇的质量分数可定向调控粳米结构与性能的变化。Abstract: 【Objective】 To improve the food processing adaptability and practical value of Japonica rice. 【Methods】 Heat-moisture treatment (moisture content: 25%) was used for the modification of Japonica rice. The effects of ethanol at 40%, 80%, and 120% of the moisture content on structural properties (amylose content, morphology, crystalline structure) and functional properties (pasting properties, cooking loss, digestibility) were systematically investigated. 【Results】 Heat-moisture treatment significantly reduced the amylose content and A-type crystallinity, while promoting the formation of V-type crystalline structures. This enhanced thermal stability and reduced viscosity and cooking loss. The addition of ethanol did not alter the crystalline structure type but induced microstructural disruption, reducing A-type crystallinity while increasing amylose content and V-type crystalline formation. Moderate ethanol concentrations (40%~80%) caused greater disruption of A-type structures and promoted V-type crystallization, thereby improving thermal stability and rapidly digestible starch content while decreasing viscosity and cooking loss. At 120% ethanol concentration, A-type crystallinity remained stable but V-type crystalline formation decreased, leading to reduced thermal stability, increased viscosity and cooking loss, and elevated slowly digestible starch content. 【Conclusion】 The structural and functional properties of Japonica rice can be precisely modulated by controlling ethanol concentrations during heat-moisture treatment.
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Key words:
- Japonica rice /
- heat-moisture treatment /
- ethanol /
- structure /
- property
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