不同大米类型淀粉凝胶的质构特征

Textural characteristics of rice starch gel

从籼型、粳型、香型三种类型的大米中提取淀粉,采用低温法制备大米淀粉凝胶,用质构仪二次压缩模式测定淀粉凝胶的质构特性,研究碘兰值和酶解力对淀粉凝胶质构特性的影响。结果表明,不同类型的大米低温凝胶特性有显著差异。碘兰值与淀粉凝胶特性有显著相关性,黏附性用碘兰值指数模型表示,弹性用碘兰值线性表示都具有很高的拟合精度。

Starch gel characters of Indica rice, japonica rice, Indica scented rice were investigated by TPA and the relation- ship between texture characters and blue value, enzyme hydrolyshility of different rice starches were analyzed. The following were the results：Gel texture plot differed significantly from different variety rice. Blue value exhibited notable correlation with the texture of gel properties. The relationship of the adhesiveness, springiness with the blue value sensibility could be described respectively by exponential model and linear model.