【摘要】 【目的】探究α-淀粉酶添加量对婴幼儿米粉理化特性和品质特性的影响。【方法】制备不同α-淀粉酶添加量的婴幼儿米粉，测定婴幼儿米粉的基本成分、淀粉相对分子质量、糊化特性、水合特性、质构特性、体外消化特性及微观结构，并分析婴幼儿米粉的理化特性与品质特性之间的相关性。【结果】婴幼儿米粉中淀粉的重均分子量和数均分子量随着α-淀粉酶添加量的增加而降低。添加α-淀粉酶的婴幼儿米粉糊化特性曲线较平缓，未添加α-淀粉酶的婴幼儿米粉的糊化特性指标均显著高于添加酶的婴幼儿米粉（P<0.05）。吸水性指数和膨润力随着α-淀粉酶添加量的增加而降低。α-淀粉酶添加量为1.8 U/L的婴幼儿米粉感官评分最高。质构特性指标随α-淀粉酶添加量的增加而降低。添加α-淀粉酶的婴幼儿米粉的淀粉颗粒小且多，米粉表面的孔洞更加密集。添加α-淀粉酶的婴幼儿米粉快消化淀粉质量分数增加，抗性淀粉质量分数降低。婴幼儿米粉的感官评分与谷值粘度呈显著负相关（P<0.01），抗性淀粉的质量分数、硬度、浓稠度、内聚性和黏附性与其淀粉相对分子质量、吸水性指数以及糊化特性指标均呈显著正相关（P<0.01），与水溶性指数呈显著负相关（P<0.01）。【结论】添加α-淀粉酶可以显著改善婴幼儿米粉的特性，其中α-淀粉酶添加量为1.8 U/L的婴幼儿米粉的综合品质最佳。更多还原

【Abstract】 [Objective] This study aims to investigate the effects of α-amylase addition on the characteristics of infant rice flour. [Method] Infant rice flour samples with different α-amylase addition were prepared. The basic composition, relative molecular mass of starch, gelatinization properties, hydration properties, texture properties, in vitro digestion characteristics, and microstructure of infant rice flour were determined. Furthermore, the correlations between the physicochemical characteristics and quality characteristics of infant rice flour were analyzed. [Result] The weight-averaged molecular weight and the number-averaged molecular weight of starch in infant rice flour decreased with the increase in α-amylase addition. The gelatinization curve of infant rice flour with α-amylase addition was relatively gentle, and the gelatinization properties of infant rice flour without α-amylase addition were higher than those of infant rice flour supplemented with this enzyme(P<0.05). The water absorption index and swelling power decreased with the increase in α-amylase addition. Infant rice flour with α-amylase addition of 1.8 U/L had the highest sensory scores. The texture properties decreased with the increase in α-amylase addition. The infant rice flour with α-amylase addition showed small and numerous starch granules and denser pores on the surface. The mass fraction of ready digestible starch increased and that of resistant starch decreased in the infant rice flour with α-amylase addition. The sensory scores of infant rice flour were negatively correlated with the valley viscosity(P<0.01). The mass fraction of resistant starch, hardness, consistency, cohesion, and adhesion were positively correlated with the relative molecular mass of starch, water absorption index, and gelatinization properties(P<0.01), and they were negatively correlated with water solubility index(P<0.01). [Conclusion] The characteristics of infant rice flour are significantly improved by α-amylase addition, and the comprehensive quality of infant rice flour with the addition of 1.8 U/L is the best.更多还原