玉米淀粉与稻米淀粉混合物的糊化特性

Pasting properties of mixtures of cornstarch and ricestarches

测定了玉米淀粉(CS)和4种稻米淀粉(RS)(盘锦4号大米淀粉-P4RS、肇东县大米淀粉-ZRS、五常黑香米淀粉-WBRS、黑龙江有机大麦米淀粉-HOBS)的相关指标,用快速黏度分析仪分析了CS、RS及CS-RS混合物的糊化性质。结果表明:CS的含水量高于RS,而蛋白质含量相反。HOBS中直链淀粉含量最高,其余依次为CS、ZRS、P4RS、WBRS;然而HOBS中总淀粉含量最低。随着CS质量分数的增加,WBRS-CS、HOBS-CS、ZRS-CS及P4RS-CS混合物的峰值黏度、低谷黏度、最终黏度都逐渐增加,而糊化温度却逐渐降低。各种RS-CS混合物的峰值时间都在5.25～5.70 min之间。CS的添加显著降低了ZRS-CS、P4RS-CS混合物的降落值、消减值,从而可提高淀粉糊热稳定性和冷黏度稳定值;但WBRS-CS混合物的消减值增加不显著(P<0.05)。

Physicochemical properties of cornstarch（CS） and ricestarches（RS） were determined.Ricestarches included Wuchang black rice starch（WBRS）,Panjing rice No.4 starch（P4RS）,Heilongjiang organic barley starch（HOBS）,Zhaodong rice starch（ZRS）.Rapid viscosity analysis（RVA） was performed to study the pasting properties of control CS,RS and mixtures of CS and RS at 10%～50% CS in the mixtures.The results showed that higher water and lower protein contents were observed in CS.Higher amylase content was observed in HOBS,followed by CS,ZRS,P4RS and WBRS.HOBS had the lowest starch content.With increasing of CS contents from 0 to 50% in the mixtures,the PV,TV,FV of all of CS-RS mixtures increased and the PTm decreased.The PT of all of CS-RS mixtures was from 5.25 min to 5.70 min.The BDV,SBV of ZRS-CS,P4RS-CS decreased significantly and increased the thermostability and cold-stabilization.Howerer,WBRS-CS did not increased significantly in SBV with an increase in CS contents（P0.05）.