摘要
利用快速黏度分析仪测定Na2CO3和NaOH对稻米淀粉黏滞性的影响。结果显示:在稻米淀粉中加入1.00%Na2CO3和NaOH后,淀粉的糊化温度都显著降低;添加NaOH后籼稻和粳稻淀粉黏度曲线上升段的斜率增大,而糯稻的下降;与原淀粉相比加入Na2CO3和NaOH后淀粉黏滞谱线整体显著下降,并且NaOH使谱线的下降程度更大。碱使峰值黏度显著下降;籼稻和粳稻淀粉在消减值上都表现出显著降低;稻米淀粉的最终黏度几乎都显著下降。
The effects of Na2CO3 and NaOH on the viscosity properties of rice starch were studied using a rapid visco analyzer. Results： The additions of Na2CO3 and NaOH both result in a significant decrease in the gelatinization temperature of starch. The presence of NaOH generally causes an increase in the slope of linear part of the curves for long grain rice starch and short grain rice starch, while causes a decrease for waxy rice starch. The additions of Na2CO3 and NaOH give rise to a significant decrease in the whole viscosity profile, and NaOH causes a greater decrease. Alkaline significantly decreases the peak viscosity, setback and final viscosity of rice starch.
出处
《中国粮油学报》
EI
CAS
CSCD
北大核心
2009年第8期4-7,共4页
Journal of the Chinese Cereals and Oils Association
基金
广东省自然科学基金重点项目资助(06200585)
河南农业大学博士基金(30300111)
