糯米粉理化指标对其回生特性的影响

Effects of physical and chemical indicators of glutinous rice flour on regeneration characteristics

采集8种不同品种的糯米粉,利用快速黏度测定仪、差示扫描量热仪等研究糯米粉的理化指标对其老化回生特性的影响。经过RVA和DSC检测发现东北粳糯和安徽粳糯糯米样品更易糊化,且样品老化度最小,粳糯比籼糯糯米粉在糊化之后更不容易回生;相关性分析结果表明糯米粉中蛋白的含量越高,糊化之后越容易老化,淀粉含量越高则越不易老化;理化指标中吸水率与老化度呈显著负相关,糊化特性中糊化温度与老化度呈显著正相关。

8 different kinds of glutinous rice flour were collected, rapid viscosity tester （RVA） and differential scanning calorimeter （DSC） were used for investigating the effects of physical and chemical properties on retrogradation of glutinous rice flour. After the RVA and DSC tests, it was found that the samples of northeast japonica and anhui japonica glutinous rice were easier gelatinized and the aging degree of the samples was the smallest. Comparing with the waxy glutinous rice flour, japonica glutinous rice flour is harder to be retrogradation after gelatinization. The result showed that after gelatinization, the higher the protein content, the easier retrogradation; the higher the starch content, the more difficult retrogradation. The water absorption of physical and chemical indexes showed a significant negative correlation with the retrogradate degree; and the gelatinization temperature of pasting properties had a significant positive correlation with the retrogradate degree.