| 贾娟, 吴春森.过热蒸汽温度调控全谷沙米粉的内源酶活性与结构性质[J].海南师范大学学报自科版,2026,(1):50-56 |
| 过热蒸汽温度调控全谷沙米粉的内源酶活性与结构性质 |
| Superheated Steam Temperature Regulates Endogenous Enzyme Activity and Structural Property of Whole Sand Rice (Agriophyllum squarrosum) Flour |
| |
| DOI：10.12051/j.issn.1674-4942.2024.04.007 |
| 中文关键词: 过热蒸汽处理是一种新型绿色高效谷物加工技术。本研究对全谷沙米粉分别进行155、170和185 ℃的过热蒸汽处理，分析其脂肪酶和过氧化物酶活性、色泽和多尺度结构特性等变化规律。研究表明过热蒸汽处理对2种酶的钝化效果呈温度依赖性，脂肪酶在185 ℃时近乎完全失活，而过氧化物酶残留活性为初始值的11.60%。过热蒸汽处理使全谷沙米粉亮度下降、色泽加深。多尺度结构分析表明，过热蒸汽处理破坏了淀粉晶体结构和短程有序性，170 ℃时变化最明显，相对结晶度与R1 081/1 018比值显著降低 同时半结晶层增厚、有序度下降，淀粉颗粒熔融黏附为团簇状。基于此，过热蒸汽处理在提升全谷沙米粉稳定性的同时，引发色泽与多尺度结构的改变，155~170 ℃可作为平衡内源酶高效钝化与产品品质保持的关键温度控制窗口。本研究为全谷沙米粉的稳定化加工与高值化利用提供了理论依据与技术路径。 |
| 英文关键词: 过热蒸汽 全谷沙米粉 内源酶 结构 |
| 基金项目:国家自然科学基金项目（32001743） |
|
| 摘要点击次数: 572 |
| 全文下载次数: 95 |
| 中文摘要: |
| 过热蒸汽处理是一种新型绿色高效谷物加工技术。本研究对全谷沙米粉分别进行155、170和185 ℃的过热蒸汽处理，分析其脂肪酶和过氧化物酶活性、色泽和多尺度结构特性等变化规律。研究表明过热蒸汽处理对2种酶的钝化效果呈温度依赖性，脂肪酶在185 ℃时近乎完全失活，而过氧化物酶残留活性为初始值的11.60%。过热蒸汽处理使全谷沙米粉亮度下降、色泽加深。多尺度结构分析表明，过热蒸汽处理破坏了淀粉晶体结构和短程有序性，170 ℃时变化最明显，相对结晶度与R1 081/1 018比值显著降低；同时半结晶层增厚、有序度下降，淀粉颗粒熔融黏附为团簇状。基于此，过热蒸汽处理在提升全谷沙米粉稳定性的同时，引发色泽与多尺度结构的改变，155~170 ℃可作为平衡内源酶高效钝化与产品品质保持的关键温度控制窗口。本研究为全谷沙米粉的稳定化加工与高值化利用提供了理论依据与技术路径。 |
| 英文摘要: |
| Superheated steam treatment is an innovative, green and efficient grain processing technology. In this study, the whole sand rice flour was treated with superheated steam at 155, 170 and 185 ℃, respectively. After, the changes in lipase and peroxidase activities, color, and multi-scale structural properties were analyzed. Results indicated that the inactivation of the two enzymes was temperature-dependent. The lipase was almost completely inactivated at 185 ℃, while peroxidase exhibited higher thermal stability, retaining 11.60% residual activity under the same conditions. The treatment reduced the brightness and darkened the color of the flour. Multi-scale structural analysis revealed that the treatment disrupted the starch crystalline structure and short-range molecular order, leading to a significant decrease in relative crystallinity and the R1 081/1 018 ratio, with the most pronounced changes observed at 170 ℃. Additionally, the semi-crystalline layers thickened, structural order decreased, and spherical starch granules melted and adhered into clusters. Based on these findings, superheated steam treatment enhanced the stability of whole sand rice flour while induced alterations in color and multi-scale structure. The temperature range of 155~170 ℃ was proposed as a critical window for effectively inactivating endogenous enzymes while preserving product quality. This study provides a theoretical basis and technical approach for the stabilized processing and high-value utilization of whole sand rice flour. |
|
查看全文
查看/发表评论 下载PDF阅读器 |
| 关闭 |
|
|
|
