本文对稻米复配粉进行了干热改性，探究了干热处理对稻米复配粉及米蛋白性质变化的影响。实验结果表明，添加米蛋白后，稻米复配粉的峰值黏度降低，表明米蛋白降低了稻米淀粉的含量，产生了一定的稀释效应。干热处理后，稻米复配粉的黏度显著增加，表明干热处理使稻米淀粉与稻米淀粉或米蛋白之间通过非共价键或氢键产生相互作用。色差分析显示干热后的米蛋白明显偏黄。热重分析表明，130 ℃干热处理4 h后，米蛋白的起始失重温度由238 ℃增加到291 ℃，表明米蛋白的热稳定性显著增强。傅里叶红外光谱显示，干热4 h后的米蛋白在1250 cm-1处产生一个新的小峰,说明干热后的米蛋白有β-折叠结构发生改变，且在1600~1700 cm-1处酰胺键振动增强，蛋白质的二级结构发生改变，表明干热促进了分子间的相互作用。

Glutinous rice mixed flour (GRF) was modified by dry heat treatment and the effects of the dry heat treatment on the properties of GRF and glutinous rice proteins (GRP) were investigated. The results showed that GRF peak viscosity decreased after adding GRP, which indicated that GRP reduced the content of glutinous rice starch (GRS) and had a diluting effect. However, the viscosity of GRF increased significantly after dry heat treatment, which indicated that dry heat treatment prompted the interaction between GRS and GRS or GRP via non-covalent or hydrogen bonding. The analysis of color differences showed that the yellowness of GRP significantly increased after dry heat treatment. Results of thermogravimetric analysis (TGA) showed that the temperature at the onset of mass loss for GRF increased from 238 ℃ to 291 ℃ after dry heat treatment at 130 ℃ for 4 h, indicating that the thermal stability was significantly enhanced. Fourier transform infrared spectroscopy (FT-IR) indicated that GRP dry-heated for 4 h produced a new small peak at 1250 cm-1, which indicated that there were structural changes in the β-pleated sheets. In addition, amide bond vibration was enhanced and protein secondary structure modified at 1600~1700 cm-1, suggesting that dry heat treatment promoted molecular interactions.

山东省科技发展计划项目（2012GNC11306）