Tokuyasu Ken, Matsuki Junko, Yamagishi Kenji, Ike Masakazu
1 Institute of Food Research, National Agriculture and Food Research Organization.
J Appl Glycosci (1999). 2022 Nov 20;69(4):73-81. doi: 10.5458/jag.jag.JAG-2022_0007. eCollection 2022.
This study aimed to characterize the interactions between cereal flour (rice, wheat, and barley) and "nata puree" (NP), a disintegrated bacterial cellulose (BC) in the presence of a water-soluble polysaccharide, with powder-dispersion activity. Pasting properties of cereal flour with additives were analyzed using a Rapid Visco Analyzer, and disintegrated BC in water (BCW), three water-soluble polysaccharides: (1,3)(1,4)-β-glucan, tamarind seed gum, and birchwood xylan, and the corresponding NPs were used as additives. For rice flour, additional BCW or NPs increased the initial and the peak viscosity. The addition of water-soluble polysaccharides produced the opposite trend: viscosity increased from the peak time to the end of measurements. For wheat flour, the addition of BCW or NP delayed the peak time and increased peak viscosity; the increase was maintained till the end of measurements. For barley flour, the additional BCW or NP caused a higher gelatinization rate and increased viscosity at the starch-retrogradation stage. Next, static gelatinization of a rice flour suspension in NP was successfully accomplished before placing it in a vessel; NP concentration in the gel significantly affected the firmness. Thus, the dynamic and unique interactions between various cereal flours and cell-wall polysaccharides in NPs can increase the flours' potential; static gelatinization of cereal flour with NP could expand flours' application range in both current and next-generation cooking.
本研究旨在表征谷物粉（大米、小麦和大麦）与“纳塔果泥”（NP）之间的相互作用，NP是一种在水溶性多糖存在下具有粉末分散活性的细菌纤维素（BC）崩解物。使用快速粘度分析仪分析了添加添加剂的谷物粉的糊化特性，并将水中的BC崩解物（BCW）、三种水溶性多糖：（1,3）（1,4）-β-葡聚糖、罗望子胶和桦木木聚糖以及相应的NP用作添加剂。对于米粉，额外添加BCW或NP会增加初始粘度和峰值粘度。添加水溶性多糖则产生相反的趋势：粘度从峰值时间到测量结束时增加。对于小麦粉，添加BCW或NP会延迟峰值时间并增加峰值粘度；这种增加一直持续到测量结束。对于大麦粉，额外添加BCW或NP会导致更高的糊化速率，并在淀粉回生阶段增加粘度。接下来，在将米粉悬浮液置于容器之前，成功实现了其在NP中的静态糊化；凝胶中NP的浓度显著影响其硬度。因此，各种谷物粉与NP中细胞壁多糖之间动态且独特的相互作用可以增加谷物粉的潜力；谷物粉与NP的静态糊化可以扩大谷物粉在当前和下一代烹饪中的应用范围。
