摘要
以2个水稻品种的稻谷、糙米和精米为供试材料,经室温和10℃储藏3个月后,分别加工成精米形式,用Vc,Ca Cl_2,Na_2SO_4,SDS和去离子水作为溶剂测定储后样品的RVA特性。结果表明,室温储藏的津原E28精米的RVA特性明显改变。与对照相比,2个水稻品种的各形式精米样品在加入Vc和Ca Cl_2后的最低黏度、最终黏度和消减值显著下降,峰值时间没有明显的变化;在加入Na_2SO_4后的最低黏度、最终黏度、消减值和峰值时间明显增加,崩解值明显下降;在加入SDS后的崩解值、最终黏度和消减值明显增加,最低黏度和峰值时间明显下降。
Rice paddy,brown rice and white rice of two varieties were used as material in this experiment.After storage of 3 months under the room temperature and 10℃,rice paddy and brown rice were polished into white rice respectively,RVA profile was measured by using Vc,Ca Cl_2,Na_2SO_4,SDS and water as the solvent in the aging rice sample.The results showed that RVA properties of Jinyuan E28 white rice changed significantly under the room temperature storage.Compared with CK,though viscosity,final viscosity and setback value of two rice varieties in various forms of white rice samples after adding Vc and Ca Cl_2 decreased significantly,peak time had no obvious change.After adding Na_2SO_4,though viscosity,final viscosity,setback value and peak time increased significantly,breakdown value decreased significantly.After adding SDS,breakdown value,final viscosity and setback value increased significantly,the though viscosity and peak time decreased obviously. Key words：
出处
《食品科技》
CAS
北大核心
2017年第11期170-173,共4页
Food Science and Technology
基金
天津市科技计划项目(16ZXZYNC00110)
天津市大学生创新创业训练计划项目(201610061116
201610061117)
关键词
稻米
糙米
精米
RVA谱
rice
brown rice
white rice
RVA profile
