稻米淀粉糊化进程研究

A Study on the Gelatinization Properties of Rice Starch

对不同初始粒径的稻米淀粉的糊化进程进行了研究。结果表明 ,淀粉的糊化具有上升、平缓和回落三个阶段。在糊化温度以下 (6 0℃ ) ,淀粉颗粒仅存在吸水膨胀 ,糊化度曲线平坦。糊化温度以上 ,随加热温度的升高 ,淀粉的糊化速度和糊化程度迅速增高 ,明显形成糊化过程的三阶段。较小的初始粒径会加快糊化进程 ,增大回落程度 ,但对糊化程度影响不大。加热温度对糊化特性的影响较淀粉的初始粒径大。

The gelatinization properties and gelatinization process of native rice starch under excessive water were studied. The results indicated that three stages of rice starch gelatinating could be observed. The first stage was the melt of amylopectin crystal,the absorption of water and the swelling of rice starch,the gelatinization curve showed a sharp increasing. The second stage indicated the melt of amylose crystal and,which lead to a slow increasing of the gelatin curve. The third stage indicated the recrystal of the gelatinized amylose and the forming of amylose coil. During the gelatinating process, the heating temperature influenced the gelatinization properties and gelatinization process greatly,the initial size influenced recycltian and the gelatinization speed,however,the initial size had a little effect on the degree of gelatinization.