两优系列稻谷储藏期间α-淀粉酶活性的变化

α-amylase activity changes of stored two series of rice

通过研究两优系列稻谷在储藏期间降落数值和最终黏度的变化来表征α-淀粉酶活性的变化。首先探索了两优系列稻谷降落数值的测定条件;然后在最佳条件下研究不同温度、不同时间储藏条件下,两优系列稻谷降落数值的变化及与糊化特性的相关性。结果表明,测定降落数值的操作过程中必须加入一级蒸馏水得到大米粉的悬浮液;通过分析两优系列稻谷在准低温和常温储藏条件下的降落数值和最终黏度的变化来说明准低温储藏的显著效果。

The α-amylase activity of stored two series of rice was characterized in this paper by testing the variation of falling number and the final viscosity. Firstly, the falling number testing conditions of two series of rice was optimized, after that the relativity between its falling number and pasting properties was investigated under that conditions. The results showed that an addition of distilled water was critical for suspension of rice powder, also the falling number would decline as storing time changes. Under the condition of quasi-low temperature storage and normal temperature storage of two series of rice, the significant effect of quasi-low temperature storage was explained by analyzing the variation of the falling number and the final viscosity.