基于改良挤压法处理高直链早籼米的淀粉老化行为与结构变化的关系

项目名称： 基于改良挤压法处理高直链早籼米的淀粉老化行为与结构变化的关系

项目编号： No.31271953

项目类型： 面上项目

立项/批准年度： 2013

项目学科： 农业科学

项目作者： 刘成梅

作者单位： 南昌大学

项目金额： 77万元

中文摘要： 大米淀粉制品经蒸煮后贮藏过程中发生老化行为导致其品质降低和影响货架期是学界关注的热点问题。本项目前期报道采用改良挤压技术(IECT)处理高直链早籼米淀粉的老化行为改变与理化性质变化密切相关，然而淀粉老化行为与分子结构和精细结构变化的关系还有待深入研究，由此，本项目以高直链淀粉含量早籼米淀粉为对象，以IECT为手段研究其老化行为与分子结构和精细结构变化的影响，测定和比较处理前后老化行为(微观形貌、热力学性质、老化速率、脱水收缩作用)变化的差异性；表征和分析处理前后的大米淀粉分子结构(长程晶体结构、短程序列晶体结构、淀粉双螺旋结构)和精细结构(数均分子量和重均分子量、链长分布、聚合度)的变化影响；建立早籼米淀粉老化行为与分子结构和精细结构因素变化关系的数学模型进行预测与模拟，揭示早籼米淀粉的老化行为与分子结构和精细结构变化之间的关系。为阐析淀粉老化机理和解析籼米淀粉大分子复杂结构提供理论参考。

中文关键词： 大米淀粉；改良挤压法；老化；结构；

英文摘要： The products from rice starch inevitably happen to retrograde after cooking and storage, which results in the deterioration of desirable qualities. Starch retrogradation is of great interest since it profoundly affects the quality, acceptability and shelf-life of starch-containing foods. In our previous work, it was found that correlation existed between retrogradation behavior and physico-chemical properties of high-amylose long rice starch by Improved Extrusion Cooking Technology (IECT). However, the relationship between retrogradation behavior and molecule or fine structure of rice starch need to be further researched. Therefore, the rice starch with high amylose is chosen as material, IECT is used as a treatment method, the IECT effect on retrogradation behavior and molecule or fine structure of rice starch will be investigated, including detecting and comparing the differentiation of retrogradation behavior (microstructure, thermal properties, rate of retrogradation, syneresis); expressing and analyzing changes of molecule structure (long range molecule order, short-range molecular order, double helix structure) and fine structure (weight average molecular mass, number average molecular mass, distribution of fractions, degree of polymerization). The model of the relationship among the changes induced by the

英文关键词： Rice Starch；Improved Extrusion Cooking Technology；Retrogradation；Structure；