支链淀粉与直链淀粉比例对重组营养强化米品质的影响

Effects of Amylopectin/Amylose Ratio on Quality of Reformed Nutrition Rice

通过大米粉、糯米粉的添加比例来调控原料中稻米淀粉的支/直链比,研究其对重组营养强化米质构及蒸煮品质的影响。SEM观察结果表明,当稻米淀粉支/直链比为87∶13时,重组营养强化米微观结构致密性最高;吸水率、膨胀率随着稻米淀粉支/直链比的降低先升高后降低,在稻米淀粉支/直链比为87∶13时达到峰值,分别为273.39%,257.88%,而米汤可溶性固形物质量逐渐降低,在稻米淀粉支/直链比为85∶15时降至185.45 mg/g。质构仪及感官评价结果表明,重组营养强化米硬度、咀嚼性与稻米淀粉支/直链比呈极显著正相关,弹性、胶着度随其降低呈先升高后降低的趋势,而粘聚性及回复性与其关系不大。当稻米淀粉支/直链比为87∶13时,重组营养强化米质构特性最优,感官评分最高。

This paper mainly study the effect of different amylopectin/amylose ratios on the texture property and cooking quality by controlling of the ingredients of rice and glutinous rice. Microstructure of quick cooking achieve the highest compactness when amylopectin/amylose ratio is 87∶13 by scanning electron microscopes observation; With the decreasing of amylopectin/amylose ratios, heating water absorption and expansion rate are rose first and then fell in, and the maximize peaks reach to 300.86% and 257.88%. However, the changes of amylopectin/amy-lose ratios decreased rice water soluble solid content to 200.29 mg/g when amylopectin/amylose ratio is 85∶15; texture analyzer and sensory evaluation results showed that different rice amylopectin/amylose ratios had a outstanding positive linear correlation to hardness and chewiness, and the lower rice amylopectin/amylose ratio made quick cooking rice with the springiness and gumminess which increased before decreasing, nevertheless it has little relevance to cohesiveness and resilience, quick cooking rice reaches to the optimal texture quality and sensory evaluation when the amylopectin/amylose ratio is 87∶13.