甜菜碱及其盐酸盐对籼米热特性和粘度特性影响

Effect of betaine and betaine hydrochloride on the property of pasting and retrogradation of long-shaped rice

为扩展食品添加剂甜菜碱及其盐酸盐在淀粉制品中应用,以湖南地区籼米为原料,研究该两种物质对籼米热特性和粘度特性影响,以期为改善籼米加工品质提供新的解决思路。研究结果表明,甜菜碱和甜菜碱盐酸盐均能提高糊化温度,增大糊化焓值,抑制籼米回生,且甜菜碱盐酸盐抑制回生效果更好;甜菜碱添加量为0.20%时,崩解值明显降低,添加量为0.10%时,消减值明显降低,添加量为0.20%时,回复值明显降低;甜菜碱盐酸盐添加量为0.30%时,崩解值明显增大,添加量为0.10%时,消减值和回复值明显降低。

Betaine and betaine hydrochloride were researched to addlong-shaped rice which was main produced at Hunan. The object of this investigation was to expand the application of betaine and betaine in starchy food and the exploring a new thought on improving the processing quality of long-shaped rice. The results were as fellow： gelatinization peak temperature and gelatinization enthalpy of long- shaped rice were improved with the addition of betaine and betaine hydrochloride. Meantime, they can reduce the retrogradation enthalpy of long-shaped rice was reduced through, and betaine hydrochloride had greater effect. Breakdown values were reduced obviously when the addition ofbetaine was 0.20% , and reduction values and setback values were reduced obviously when the addition of betaine was 0.10% and 0.20%. Breakdown values were reduced obviously when the addition of betaine hydrochloride was 0.30%, reduction and setback values were reduced obviously when it was 0.10%.