三种不同测定方法研究米粉的老化

Research on retrogradation of rice noodles using three different methods

选用信阳杂交籼米制作米粉,分别在低温保湿、室温保湿、室温风干条件下老化,通过差示扫描量热法、X–射线衍射法和扫描电镜法对老化过程进行表征,从多个角度对米粉老化机理进行探讨。研究表明,米粉在低温保湿条件下,其热焓相对较大,老化程度较大;X–射线衍射法结果表明,低温保湿条件下米粉衍射强度相对最大,表明其晶体的相对结晶度高,形成的晶体结构较好;通过扫描电镜图可看出,低温保湿下老化的米粉凝胶结构更为紧密,分布更为均匀。

The retrogradation of rice noodles made from milled Xin–Yang hybridization rice was investigated.The rice noodles was retrograded under different conditions,including low temperature moisturing,room temperature moisturing and air drying. Differential scanning calorimetry（DSC）,X–ray diffraction and scanning electron microscopy（SEM） were used to characterize the retrogradation process and the mechanism of rice noodles retrogradation was investigated from different angles. The results showed that with low temperature moisturing,the heat enthalpy of rice noodles was comparatively larger and the rice noodles had a larger retrogradation degree. XRD experiment results showed that with low temperature moisturing,the rice noodles had the largest diffraction intensity,indicating a relatively high degree of crystallinity and a better crystal structure. It could be seen from the SEM diagram that with low temperature moisturing,rice noodles had a better gel structure and a more uniform distribution.