摘要
为研究稻谷储藏温度对稻米淀粉糊化特性的影响,用人工气候箱将早籼稻谷在5、15、25、35℃条件下储藏12个月。分析测定了不同温度储藏稻米淀粉的提取率、色泽、溶解度、润涨力、糊化特性及淀粉凝胶的质构特性。结果表明,相对于新收获稻米,经35℃储藏稻米提取的淀粉色泽微黄,淀粉提取率降低了19.65%;5℃储藏稻米淀粉在90℃时的膨润力最大,经储藏处理稻米淀粉在80℃和90℃的溶解度均高于新收获稻米;稻米淀粉的糊化温度和淀粉凝胶的硬度随储藏温度升高而增加,淀粉的峰值黏度和最终黏度及淀粉凝胶的黏聚性随储藏温度升高而降低。
The effects of storage temperature on gelatinization characteristics of rice starch were studied.The early indica rice were stored in climatic cabinate at 5,15,25,35℃for 12 months.The extraction yield,color,solubility,swelling power,pasting properties and gel texture of rice starch were determined.The results showed that：compared to newly harvested rice,rice starch stored at 35℃ was yellowish and decreased by 19.65% in starch extraction yield;the starch stored at 5℃ showed the highest swelling power at 90℃;the starch solubility of the experiment groups at 80℃ and 90℃ increased;with the storage temperature increasing,the pasting temperature of starch and the starch gel hardness increased,but the peak viscosity,final viscosityand gel cohesiveness decreased.
出处
《粮食与饲料工业》
CAS
2015年第4期1-3,13,共4页
Cereal & Feed Industry
关键词
稻米淀粉
储藏温度
糊化特性
凝胶质构
rice starch
storage temperatures
pasting properties
gel texture
