期刊论文

Optimization of Removal of Cadmium from Rice Flour by Water Soaking and Its Effect on Quality

中文

食品科学

1002-6630

2019

40

10

272-278

10.7506/spkx1002-6630-20180312-157

国家粮食公益性行业科研专项(201513006)；

本校为第一机构

采用响应面法优化水浸法削减镉污染的大米粉中镉的工艺条件,在最优条件下测定水浸法对大米粉营养成分的影响,并用扫描电镜、差示扫描量热仪、X射线衍射、红外光谱等方法分别研究水浸法对大米粉形态、热力学特征、淀粉晶体结构及官能团的影响。结果表明:水浸法削减大米粉中镉的最佳条件为水浸温度42℃、料液比1∶3(g/m L)、水浸时间47 h,此时镉含量为(0.459±0.006)mg/kg,大米粉中的镉去除率达到(61.75±4.31)%,处理后大米粉中镉含量为(0.176±0.003)mg/kg。在最佳工艺条件下,大米粉中的蛋白质含量显著降低(P

The conditions for removing cadmium from rice flour by water soaking were optimized using response surface methodology. The effects of the optimized treatment on nutrient retention were determined. We also investigated the effects on the morphology, thermodynamic characteristics, starch crystal structure and functional groups of rice flour by scanning electron microscopy (SEM), differential scanning calorimetry (DSC), X-ray diffraction (XRD) and Fourier transform infrared spectrometry (FTIR), respectively. The results showed that the optimal co...