核农学报2026，Vol.40Issue(6)：1165-1176,12.DOI:10.11869/j.issn.1000-8551.2026.06.1165
发酵-预糊化协同调控大米粉特性与结构重组
Fermentation and Pre-Gelatinization Synergistic Modulation of Rice Flour Properties and Structural Reorganization
摘要
Abstract
To develop a novel approach for improving the quality and structural characteristics of rice flour,this study employed a fermentation-pregelatinization synergistic pretreatment process.Key process parameters(fermentation temperature and time,pregelatinization temperature and time)were systematically modulated to investigate reconstitution properties including viscosity,rehydration capacity,water absorption index water solubility index,stability coefficient K,and water-holding capacity.Advanced analytical techniques such as Fourier-transform infrared spectroscopy,scanning electron microscopy,and X-ray diffraction were comprehensively applied to elucidate the mechanism of this synergistic treatment on rice flour quality and microstructure.Results demonstrated that compared with the control group,the synergistic treatment promoted starch granule swelling and reduced amylopectin content,thereby enhancing the physical properties of rice flour.Under optimal conditions(32 ℃ fermentation for 45 min followed by 90 ℃ pregelatinization for 40 min),the treated samples exhibited significant improvements:viscosity markedly increased to 1 580.65 Pa·s,while water solubility index and water absorption index respectively rose to 14.67％and 15.75 g·g-1(P＜0.05).Rheological and microstructural analyses revealed that the synergistic treatment induced more pronounced shear-thinning behavior and weak gel-like characteristics compared to the control,accompanied by increased surface roughness and porosity of starch granules.Structural characterization further confirmed structural reorganization in starch molecules,including alterations in ordered molecular arrangements and crystallinity.This study provides crucial theoretical foundations and technical references for optimizing rice flour properties and structural regulation through multi-process synergistic effects.关键词
发酵/预糊化/直链淀粉/大米粉/溶解特性Key words
fermentation/pre-gelatinization/amylose/rice flour/dissolving characteristics引用本文复制引用
陈慧,章丹宜,周绪霞,丁玉庭..发酵-预糊化协同调控大米粉特性与结构重组[J].核农学报,2026,40(6):1165-1176,12.基金项目
国家自然科学基金项目(32172242),浙江省自然科学基金探索项目(LMS25C200003) （32172242）
