摘要
以未发芽、发芽12、24、36 h的糙米为原料提取淀粉,并对淀粉及其组分含量、淀粉糊的透明度、凝沉性质、冻融稳定性、酶解率以及粘度等进行分析,研究发芽对糙米淀粉理化特性的影响。结果表明:糙米发芽后淀粉及其组分的含量、淀粉糊的酶解率以及淀粉糊的粘度均降低;淀粉糊的透明度和冻融稳定性均增强;凝沉稳定性变化不大。其中发芽24 h的糙米淀粉的理化特性变化最明显。发芽对糙米淀粉的理化特性具有一定的改善作用。
Brown rice germinated at 0, 12, 24 and 36 h were chosen to extract starch and to study its physicochemical properties, including content of starch and its component, starch paste clarity, retrogradation, freezethaw stability, enzymatic hydrolyzation and viscosity. The results revealed that after germinating, the content of starch and its component, enzymatic hydrolyzation and viscosity declined, whereas clarity and freeze-thaw stability enhanced. Retrogradation of starch paste had no obvious change. The most notable changes of starch physicochemical properties was happened at 24 h germinating. Germinating can improvement the physicochemical properties.
出处
《食品与发酵工业》
CAS
CSCD
北大核心
2006年第10期47-50,共4页
Food and Fermentation Industries
基金
安徽省教育厅(No.2005KJ159)
安徽科技学院重点学科建设基金资助项目(No.YZD2004-15)
关键词
发芽糙米
淀粉
理化特性
germinated brown rice, starch, physicochemical properties
