损伤淀粉含量对米粉理化性质的影响

Effects of Damaged Starch Content on Physicochemical Properties of Rice Flour

采用不同粉碎方法得到损伤淀粉含量不同的米粉,研究了损伤淀粉含量对米粉性质的影响。结果表明随着损伤淀粉含量的增加,米粉的总直链淀粉没有明显差异,可溶性直链淀粉和溶解度显著升高,溶胀度变化不大而透明度则显著降低。快速黏度分析(RVA)表明糊化温度由89.2℃降低到86.2℃,回生值由89.58 RVU降低到59.33 RVU,峰值黏度由139.29 RVU降低到85.08 RVU,谷值黏度由103.67 RVU降低到49.04 RVU,末值黏度由180.67 RVU降低到108.38 RVU。损伤淀粉含量9.05%米粉的衰减值最低。糊化后米粉凝胶的硬度和弹性显著降低。

Different grinding methods were used to get different content of damaged starch of rice flour, and the effects of the content of damaged starch on rice flour were studied. Results showed that with the increase in the content of damaged starch, there was no significant difference in the total amylose content, but the soluble amylose significantly increased, and the solubility of rice flour increased, while there was no significant change in the swelling power. The rapid viscosity analysis indicated that the pasting temperature decreased from 89.2 ~C to 86.2 ~C, the peak viscosity decreased from 139.29 RVU to 85.08 RVU,the trough viscosity decreased from 103.67 RVU to 49.04 RVU,the fi- nal viscosity decreased from 180.67 RVU to 108.38 RVU and setback of rice flour decreased from 89.58 RVU to 59.33 RVU. The breakdown of the starch with damaged starch content 9.05% was the lowest. The hardness and springiness of rice flour gel decreased significantly.