稻米的凝胶特性研究

Study on the Properties of Rice Gel

用拉伸应力法对不同糊化时间、含水量和糊化度的大米的凝胶特性进行研究。建立了弹性模量与拉伸时间的数学模型。弹性模量具时变性，与拉伸时间成倒数关系。糊化时间和加水量对凝胶断裂强度的响应面分析表明，在糊化时间为 7.631min，加水量为 56.15％时，断裂强度有极小值 4.793gf/mm^2。糊化度、糊化时间和加水量都与时间系数成负相关。

The gel properties of rice flour at different gelatinization time and different water contents were studied by tensile strain method.The elasticity modulus showed strongly a time－ dependent property.The mathematial model of elasticity modulus expressed a reciprocal relationship to time.The response surface of time and water content to gel displayed a mixvalue of gel strength at 4.793gf/mm^2 when the gelation time was 7.631min and water content 56.15％ .