籼米为基质的脂肪替代品——糊化工艺研究

LONG RICE BASED FAT SUBSTITUTE——STUDY ON GELATINIZATION

本文利用差示扫描量热仪 (DSC)法研究了籼米的蛋白质对淀粉糊化的影响 ,着重研究了籼米为了基质的脂肪替代品加工过程中的糊化工艺。研究结果表明 :在籼米淀粉中添加米蛋白其糊化温度基本不变 ,但糊化所需热量下降。籼米的最佳糊化条件为米粉粒度 10 0目 ,糊化温度 88℃ ,糊化时间

THE EFFECT OF PROTEIN ON STARCH IN LONG GRAIN RICE WAS STUDIED BY DSC.THE GELATINIZATION IN PREPARING LONG RICE BASED FAT SUBSTITUTE WAS INVESTIGATED.THE RESULTS SHOWED THAT WHEN THE STARCH OF LONG RICE WAS MIXED WITH THE PROTEIN OF LONG RICE THE GELATINIZATION TEMPERATURE CHANGED LITTLE,BUT THE ENTHALPY DECREASED.WHEN RICE FLOUR PASSING 100 MESH SIEVE WAS USED AS MATERIAL,THE OPTIMAL GELATINIZATION TEMPERATURE WAS 88℃ AND THE GELATINIZATION TIME WAS 1 HOUR.