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当前位置: 首页 > 文章 > 臭氧处理对糯米品质的影响及其机理 食品科学 2014,35 (1) 89-92
Position: Home > Articles > Effect and Mechanism of Ozone Treatment on the Quality of Glutinous FOOD SCIENCE 2014,35 (1) 89-92

臭氧处理对糯米品质的影响及其机理

作  者：
庄坤;丁文平;徐远阳;黄雄伟;宋莹莹;万方云
单  位：
武汉轻工大学;武汉轻工大学,谷物资源开发实验室
关键词：
臭氧;糯米;淀粉;黏度;羧基;羰基
摘  要：
采用质量浓度为5 m g/L的臭氧作为氧化剂,对糯米整米通气氧化后制作水磨糯米粉并且提取相对应的糯米淀粉。通过实验发现氧化后糯米粉及对应提取的糯米淀粉随着臭氧处理时间的增长糊化黏度呈增大趋势,但热糊稳定性和抗老化性有略许减弱,蒸煮特性未发生较大变化。羧基含量随着氧化时间的增长而增大,而羰基含量随着氧化时间的增长呈先增后减的趋势。通过红外光谱分析发现臭氧将糯米淀粉中葡萄糖单元上C2、C3和C6的羟基先氧化为羰基,随着氧化作用的加强羰基被氧化成为羧基,但由于是对于糯米的氧化处理,因此在反应中会生成部分酰胺,同时葡萄糖环中的C—O—C未发生断裂。
译  名：
Effect and Mechanism of Ozone Treatment on the Quality of Glutinous
作  者：
ZHUANG Kun;DING Wen-ping;XU Yuan-yang;HUANG Xiong-wei;SONG Ying-ying;WAN Fang-yun;Grain Resources and Development Laboratory,Wuhan Polytechnic University;
关键词：
ozone;;glutinous rice;;starch;;viscosity;;carboxyl groups;;carbonyl groups
摘  要：
In this study, 5 mg/L ozone was used as an oxidant to treat glutinous rice. After ozone treatment, glutinous rice flour was produced and corresponding starch was prepared. Results showed that the pasting viscosity of oxidized glutinous rice flour and corresponding starch was increased with increasing ozone treatment time, whereas the hot paste stability and aging resistance were slightly weakened but the cook properties did not show an obvious change. As the oxidation time prolonged, the carboxyl content was increased. Moreover, the carbonyl content initially increased and then decreased with increasing oxidation time. The Fourier transform infrared spectroscopy(FT-IR) analysis revealed that hydroxyl group was firstly oxidized to carbonyl groups at C2, C3 and C6 in glucose units of starch, and then carboxyl groups, but at the same time the C—O—C linkages were not broken.

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