海南师范大学学报（自然科学版）2026，Vol.39Issue(1)：50-56,7.DOI:10.12051/j.issn.1674-4942.2026.01.007
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
摘要
Abstract
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.关键词
过热蒸汽/全谷沙米粉/内源酶/结构Key words
superheated steam/whole sand rice flour/endogenous enzymes/structure分类
轻工纺织引用本文复制引用
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（自然科学版）,2026,39(1):50-56,7.基金项目
国家自然科学基金项目(32001743) （32001743）
