摘要
利用差示扫描量热仪和动态流变仪对米粉和米淀粉体系的回生特性进行了研究.试验结果表明:米粉体系的回生基本上由其中的米淀粉来主导,米粉体系所表现出的短期回生和长期回生特性与其淀粉体系基本相同.但米粉中的蛋白质在一定程度上抑制了直链淀粉的渗析和有序重排,使得米粉体系的初始储藏模量大于米淀粉体系,弹性组分小于米淀粉体系.在储藏阶段,蛋白质等物质的存在对支链淀粉分子的迁移产生了位阻,使得支链淀粉的成核和结晶速度有所降低,米粉体系的长期回生速度慢于米淀粉体系.
The retrogradation characteristics of rice flour and starch system were studied by DSC and Dynamic Rheometry. The results indicated that the retrogradation of rice flour were chiefly influenced by rice starch. The short-term and long-term retrogradation of rice flour and starch were almost the same. But the protein of the rice flour, to a certain extent, inhibit amylose leach and entanglement, This make that the beginning storage scale of rice flour system were higher than that of rice starch system and elastic components were lower than that of rice starch system. During storage, the presence of protein and other ingredients generate location hindering to the migration of amylopectin molecular. To long-term retrogradation, the nucleation and re-crystallization rate of rice flour were slower than those of rice starch because of the location hindering to amylopectin.
