摘要
本文研究了大米在８℃和３８℃条件下贮藏半年后其米谷蛋白及淀粉组分性质的变化。结果表明：高温贮藏样品的谷蛋白性质变化较显著，巯基含量减少，分子量增大，水合能减弱，大米糊化温度下降，其它糊化特性值均上升；贮藏前后淀粉的分子量略有下降，ＤＳＣ吸收峰位置不变，新米和低温，贮藏样品的淀粉添加谷蛋白ＤＳＣ吸收峰位置向高温方向移动，而高温贮藏样品的淀粉添加谷蛋白ＤＳＣ吸收峰位置向低温方向移动。
The properties of oryzenin and starch of rice stored in 8℃ and 38℃ for half year were studied.The results showed that the properties of oryzenin of rice stored in high temperature changed significantly.The free thiol group(-SH) content decreased,molecule weight of oryzenin increased and its hydrophilic ability decreased.The GT(gelatinization temperature) of rice decreased and other values of gelatinization characteristics all increased.The molecule weight of starch decreased a little and their DSC showed similar peak temperature before and after storage.After adding with own oryzenin of the rice,the DSC peak temperatures of starch from fresh rice and low temperature stored rice were enhanced,while that from high temperature stored rice was reduced.
出处
《中国粮油学报》
EI
CAS
CSCD
北大核心
1998年第1期12-15,共4页
Journal of the Chinese Cereals and Oils Association
