精白米糖营养成分剖析、改性与其应用

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1、摘要酐进行酯化改性后，表观粘度增大j并且具有剪切变稀现象，属于假塑性流体；在同一浓度时，辛烯基琥珀酸糊精酯的透光率相对糊精的透光率有所降低，且随着浓度的增加，透光率均呈减小趋势；糊精经酯化改性后，冻融稳定性提高，乳化性增强。5．确定了精白米糠营养化粉末油脂的配方及乳化工艺，即辛烯基琥珀酸糊精酯用量为12％，玉米糖浆为35％，精白米糠悬浮液为21．2％(以干基计)，大豆色拉油为30％，聚甘油酯为1．8％，采用二相乳化法，水相温度为75℃，油相温度为65℃，均质压力30MPa，均质3次，喷雾干燥制备精白米糠营养化粉末油脂，产品呈白色粉末状，干爽，复原乳状液表面

2、无结膜，无粒子挂壁，包埋率为90．84％，表明包埋效果较好。对所制备的精白米糠营养化粉末油脂产品的性质进行了测定，表明产品感官评价好，电镜扫描可知粉末油脂颗粒基本呈圆形，表面光滑，未出现破壁、裂缝和渗漏等现象，说明包埋效果较好。关键词：精白米糠；酶解；酯化；微胶囊化IlIABSTRACTr’Inthispaper,thedistributionofthemainnutritionalingredientsandfivekindsofmineralelementsineachstageofbrownricewhitenerwasstudiedfirstly．

3、Accordingtothepropertyofthefleebranin也irdstageandusingitasrawmaterial，theenzymatichydrolysistechnologytoproductdextrinwasstudied．Thentheprocessofmodificationofdextrintoprepareoctenylsuccinatedextrinesterandsomepropertiesofproductswasstudied．Meanwhile，theapplicationinmicroeneapsula

4、tionofoilformodifiedproductofwhitericebranWasdiscussed．啊1emainresultswereasfollows：1．11ledispositionofmainnutritionalingredientsandfivekindsofmineralelementsofthedifferentfleesamplesandricebranineachstageofricewhitenerwerestudied．Theresultsshowthatbrownfleehadmorenutritionalingred

5、ientsandmineralelementsthanpolishedriee；thecomponentsofricebranfromdifferentproceduresweredifferent,thefleebraninfirstandsecondstagewereabundantinoilandprotein,andthericebraninthirdstagewererichinstarchandlowinfat；Brownricecortexcontainedmoreabundantmineralelementswhichmuchlosttor

6、icebranwiththeincreasedprecisionofgrindingwhite；thericebraninfirststagehadthemostmineralelements，andthecontentofMgandCawereinthemajoritrinrice；theorderofthecontentoffivekindsofmineralelementswasMg>Ca>Zn>Fe>Cu．2．111eprocessofusingmediumtemperatureamylasetohydrolyzestarchWasstudied，

7、．takingwhitericebranasrawmaterialandthehydrolysisdegree(DE)asevaluationindex．Basedonsingle-factorexperiments，theenzymatichydrolysiswasopfunizedbyorthogonaitest．111eoptimalparameterswerereactiontemperature70℃，theratioofmaterialtowater1：8，enzymeconcentration20U／g，reactiontime20rain,

8、andthehydrolysisdegreeofstarchhyd