生物发酵米粉的淀粉改性及凝胶机理研究

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1、中国农业大学博士学位论文生物发酵米粉的淀粉改性及凝胶机理研究姓名：鲁战会申请学位级别：博士专业：食品科学指导教师：李里特2002.6.1摘要AbstractChinaaccountsfor35％ofglobalriceproductionand2／5oftotaldomesticgrainproduction．About55％ofriceyieldisconsumeddirectlyascookedrice．Only6％isusedforprocessinginChinaConsequently,thereisasmuchas33％oftotalriceyieldoverstockedinfa

2、rmersorstorehousesandabout80％oftheoverstockedriceislndica，whichcauseslargequantityofdeteriorationeveryyearRicecultivars[ndicaiswidelyplantedwithitshighyieldandgoodqualityforproducingricenoodlesinSouthofChina．IdentificationofnewusesforIndicariceisnecessarytogenerategreatdemandforitTraditionalfermente

3、dricenoodlesareverypopularbecauseofitsfavoritemouth．feelandtasteinChina．Thefurthertheoreticalresearchisneededforitsindustrializedproduction．Inthisstudv．theprocessingtechnologyoffermentedricenoodleswasthoroughlyinvestigated；theevolutionofmicrobiaIpopulationweretrackedintimecourse；thevarietiesoffermen

4、tationmicroorganismswerecounted，isolated，andscreened；fermentationeffectandmodificationmechanismonstarchgranulestructureandmolecularstructureweredetermined，simulated，andvalidated．Themaincontentsandresultsareasf01

5、owsChemicalcomponentsofriceflourweresignificantlymodifiedbywholericegranulefennentationA

6、bout33％oftotalprotein．61％oftotallipidand62％oftotalashcontentwerelostduringfermentationperiod．ThepurityofricestarchwasimprovedAlargequantityoforganicacidwasproducedfromlowweightmolecularsugars．Morethan90％oftotalacidislacticacidbyIonChromatographyanalysis．Thericestarchcontentremainedalmostconstant，but

7、thestarchstructnreandconstituentswerechangedbyfermentation．Theamylosecontenthada3．28％increase2．StarchmodificationwasanalyzedbyusingGPC(GelPermeationChromatography，equippedwithtwoconsecutivecolumns：SepharoseCL-2BandSephadexG-50respectively)Starchmolecularprofilecouldbedividedintotwodistinctfractions(

8、FrIandFrII1FrIisthelargermolecularandFrIIisthesmalleroneTheareaofFrIIfractionincreasedbutFrIfractiondecreasedbecausethelargermolecularstarchwasdegradedbyfermentation．Thenumberofaveragemolecularpolymer