粮油食品科技2024，Vol.32Issue(4)：69-75,7.DOI:10.16210/j.cnki.1007-7561.2024.04.008
大米淀粉晶体/非晶体结构耐热性研究
Study on Heat Resistance of Rice Starch Crystal/Amorphous Structure
摘要
Abstract
The thermal denaturation of rice structure and its starch crystalline/amorphous structure was studied by mid-infrared(MIR)spectroscopy and two-dimensional mid-infrared(2D-MIR)spectroscopy.The results indicated that the infrared absorption modes of rice starch included vOH-rice,vas CH2-rice,vs CH2-rice,vamide-Ⅰ-rice,vamide-Ⅱ-rice and vC-O-rice.As the measurement temperature increased(303-393 K),the sensitivity of rice starch crystals/amorphous structures to heat and the order of change were different from those in different origins.Further research on the relevant mechanism shows that there are some differences in heat resistance of different rice starch crystal/amorphous structure,which further affects its taste.The study expanded the scope of research on the thermal denaturation of rice structure and its starch crystals/amorphous structures using MIR spectroscopy and 2D-MIR spectroscopy.关键词
大米淀粉/晶体/非晶体结构/耐热性/中红外光谱/二维中红外光谱Key words
rice starch/crystal/amorphous structure/thermostability/middle infrared spectroscopy/two dimensional middle infrared spectroscopy分类
物理学引用本文复制引用
王维,杜林楠,徐元媛,于宏伟..大米淀粉晶体/非晶体结构耐热性研究[J].粮油食品科技,2024,32(4):69-75,7.基金项目
河北省生物制药国际联合中心项目(冀科外函[2022]3 号) Project of Hebei Biopharmaceutical International Center(NO.JKWH2022-3) （冀科外函[2022]3 号）
