稻谷新陈度对其籽粒中生物大分子的结构及热特性的影响

Effects of the Freshness and Aging of Rice On the ThermalCharacteristics and Structure of Biological Polymer in Rice Kernel

对稻谷样品的吸水率、膨胀率、米汤干物质、米汤碘兰值、还原糖、非还原糖、粘度等常规指标以及热特性进行测定 ,初步探讨了不同储藏年限稻谷样品的各常规指标以及热特性的变化规律。结果表明 ,稻谷的各常规指标与差示热量法 (DSC)和动态热机械分析法 (DMTA)测定的结果与稻谷储藏时间呈现规律性。可以使用差示热量法 (DSC)和动态热机械分析法 (DMTA)

The conventional storage quality indexes such as water up-taking rate,expanded rate,solids in cooking residual and starch-iodine blue value,reduced sugar,non-reduced sugar,viscosity and thermal characteristics of rice with different storage time were analyzed,and then the structural changes of its biological polymers were initially investigated.These results described in this paper show a regular relationship between the conventional storage quality indexes,DSC,DMTA analysis results of rice and the storage time.It is testified that the analysis results of DSC and DMTA can practically be used to distinguish the freshness and aging of rice.