摘要
以籼稻、粳稻和糯稻为原料 ,研究了稻米淀粉的理化特性及稻米类型对理化特性的影响。结果表明 :籼稻、粳稻和糯稻淀粉的颗粒特性相似 ,粒径 1.90～ 2 .5 3μm ,粒形为多面体 ,酶解力 (0 .0 32OD g淀粉)和结晶度 (2 8%～ 4 0 % )较接近。三种稻米在组成上以直链淀粉含量的差异较大 ,其他成分差异不明显。籼稻的糊化温度 (6 8℃ - 77℃ )最高 ,在自然水分下加热时晶体熔解所需热量 (2 .795J g)最低 ,凝胶稠度 (35 .0mm)、特性粘度 (132 .38mL g)最小 ,碘兰值 (0 .2 32OD 0 .1g淀粉)最大。糯稻的糊化温度 (5 7℃～ 6 5℃ )最低 ,在自然水分下加热时晶体熔解所需热量 (2 8.2 76J g)最高 ,凝胶稠度 (91.5mm)、特性粘度 (16 7.4 5mL g)最大 ,碘兰值 (0 .0 5 9OD 0 .1g淀粉)
PHYSICOCHEMICAL PROPERTIES OF RICE STARCHES FROM THREE DIFFERENT RICE CATEGORIES WERE STUDIED.RESULTS INDICATED THAT STARCH OF INDICA RICE(LONG GRAIN RICE),JAPONICA RICE(SHORT GRAIN RICE)AND WAXY RICE WERE SIMILAR IN POLYHEDRON SHAPE AND CRYSTAL DEGREE.THE COMPONENTS OF THE THREE CATEGORIES OF RICE WERE SIMILAR EXCEPT AMYLOES CONTENT.AMONG THE THREE RICE,INDICA RICE HAS THE HIGHEST AMYLOES CONTENT,LOWEST CRYSTAL MELT ENERGY,GEL CONSISTENT AND INTRINSIC VISCOSITY.WHILE WAXY RICE HAS THE LOWEST AMYLOES CONTENT,HIGHEST CRYSTAL MELTS ENERGY,GEL CONSISTENT AND INTRINSIC VISCOSITY.
出处
《中国粮油学报》
EI
CAS
CSCD
北大核心
2002年第6期39-43,共5页
Journal of the Chinese Cereals and Oils Association
基金
湖北省自然科学基金项目部分内容
