基于淀粉热溶出特性的非淀粉组分对米饭黏度品质的影响机制研究

米饭的黏度是影响消费者喜好的一种重要品质，也是控制粽子、寿司等米制产品成型的关键参数，大米蒸煮过程中的淀粉热溶出特性对米饭颗粒间黏度的形成至关重要。而非淀粉组分（蛋白和脂质）对米饭黏度品质也有显著影响，但其是否通过影响淀粉热溶出特性进而改变米饭黏度品质，以及热溶出物中的蛋白和脂质可否也对米饭黏度产生影响等问题尚不明确。为此，本课题拟从淀粉热溶出特性入手，研究大米蛋白和脂质对热溶出物组分、含量、淀粉分子结构特征的影响，探索非淀粉组分对淀粉热溶出热力学和动力学的作用规律，从而揭示非淀粉组分对米饭黏度品质的影响机制；以热溶出物为研究对象模拟米饭颗粒表面的微环境，结合摩擦学表征技术，考察热溶出物中“淀粉-蛋白-脂质”的组分互作机制，构建组分结构与黏性的构效关系，阐明热溶出物中非淀粉组分影响米饭黏度品质的机理，以期为改善大米口感品质、开发新型粽子、寿司等米制食品提供理论依据。

Stickiness of cooked rice is the most discriminable textural attribute, which is also the key requirement for the manufacture of Zongzi and Sushi. Starch leaching characteristics is crucial to the stickiness of cooked rice. However, non-starch components also affect stickiness, but if it impacts on stickiness by affecting the leaching behavior is still unknown. Plus, if leached protein and lipids also show effects on stickiness also keeps unknown. Therefore, we proposed to explore the effect of rice protein and lipids on starch leaching behavior and molecular structure of leached starch to uncover mechanisms for the causes of the stickiness of cooked rice; the leached starch is used to mimic the micro-environment on the surface of cooked rice kernels. By learning the interaction between starch, protein and lipids, and exploring the relations between structure and dynamic rheological and tribological characteristics of leached components, the mechanism for the above effects is put forward. This project could supply the theoretical basis for improving the mouthfeel of cooked rice and developing new products, e.g. Zongzi, Sushi, etc., for rice industry.