理化指标对大米粉胶凝特性的影响

Effects of Physicochemical Index of Rice Four on its Gelatification Characteristics

利用动态流变仪考察了8种不同理化指标的大米粉在加热和冷却过程中胶凝特性的变化,并用SPSS统计软件对大米粉理化指标和凝胶特征值进行了相关性分析。试验结果表明:对于米粉体系而言,直链淀粉含量、胶稠度和膨润力是影响其胶凝特性的主要因素, 3个因素的影响程度大小依次为直链淀粉含量、胶稠度、膨润力。米粉体系中蛋白质和脂类的含量等对米粉体系胶凝特性的影响不大,说明米粉体系的胶凝主要由米淀粉起着主导作用。

The gelatification characteristics of eight kinds of rice flour with different physicochemical indexes under different heating and cooling processes were studied by dynamic rheometre and the correlation between the physicochemical index and gelatification characteristic values of rice four was analyzed by SPSS software. The results showed that, as for rice flour system, the amylose content, gel consistency and swelling power of rice flour were the main influencing factors to its gelatification characteristics. The influencing degree of the three factors was in turn: amylose content > gel consistency > swelling power. The protein and lipid contents weren't main effective factors to its gelatification characteristics, which showed that the rice starch played a major role in the gelatification of rice flour.