不同品种大米淀粉的流变学特性研究

Rheological Properties of Starches from Different Rice Variety

以不同品种大米淀粉为材料,研究淀粉糊的流变学特性,温度、淀粉糊浓度对黏度系数、流变指数的影响,为淀粉质食品的原料选择和加工提供参数。结果表明,大米淀粉糊呈假塑性流体的特性。不同品种大米淀粉湖的流变特性有较大差异,金优和放心米的热稳定性较差,大米淀粉糊的黏度系数为0.1~11。黏度系数和流变指数对温度和浓度对有较大的依赖性。大米淀粉的流动能约为1.66×106J/mol^20.53×106J/mol。

The rheological properties of starches from different rice variety and the influence of temperature and concentration on consistency coefficient and flow behavior index were studied in order to offer parameters for selecting raw material and food processing. Results indicate that rice starch paste is pseudoplastic. The rheological properties of rice starch pastes from different rice variety are diverse. The thermos stability is weak for varieties Jinyou and Fangxin. The consistency coefficients of rice starches range between 0.1 - 11 within 10 - 60℃. The consistency coefficient and flow behavior index are dependent on temperature and concentration. The flowing energies of rice starches are about 1.66 × 10^6j/mol to 20.53 × 10^6j/mol.