| 大米粉、大米淀粉及其磷酸酯淀粉的物性特征研究 |
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| 引用本文： | 林亲录,肖华西,李丽辉,盛志佳,刘一洋,田蔚.大米粉、大米淀粉及其磷酸酯淀粉的物性特征研究[J].中国粮油学报,2010,2012(2). |
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| 作者姓名： | 林亲录 肖华西 李丽辉 盛志佳 刘一洋 田蔚 |
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| 作者单位： | 1. 中南林业科技大学食品科学与工程学院,长沙,410004
2. 湖南农业大学食品科技学院,长沙,410128 |
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| 基金项目： | 国家863课胚，湖南省重大科技专项 |
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| 摘 要： | 利用快速黏度分析仪和质构仪测定了大米粉、大米淀粉及其磷酸酯淀粉的黏滞特性和质构特性,并用动态流变仪测定了大米粉、大米淀粉和磷酸酯淀粉糊的凝胶和回生。结果显示:磷酸酯淀粉的糊化温度显著低于大米粉和大米淀粉的糊化温度;磷酸酯淀粉抗老化性最强,不易回生,大米粉抗老化性最弱,易回生。大米淀粉经过磷酸酯化变性后,峰值黏度、崩解值和最终黏度增加,硬度、黏附性、弹性、胶黏性显著降低,凝聚性增强。在降温冷却过程中,大米粉的储存模量比大米淀粉和磷酸酯淀粉的储存模量增长速度快,大米粉和大米淀粉的损失因数降低,磷酸酯淀粉的损失因数升高。
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| 关 键 词： | 大米 大米粉 黏滞性 质构性 动态流变仪 |
Physical Property of Rice Flour,Rice Starch and Phosphate Starch |
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| Lin Qinlu Xiao Huaxi Li Lihui Sheng Zhijia Liu Yiyang Tian Wei.Physical Property of Rice Flour,Rice Starch and Phosphate Starch[J].Journal of the Chinese Cereals and Oils Association,2010,2012(2). |
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| Authors: | Lin Qinlu Xiao Huaxi Li Lihui Sheng Zhijia Liu Yiyang Tian Wei |
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| Affiliation: | Lin Qinlu1 Xiao Huaxi1 Li Lihui1 Sheng Zhijia2 Liu Yiyang2 Tian Wei2(Faculty of Food Science , Engineering,Center South University of Forestry , Technology1,Changsha 410004)(Faculty of Food Science , Technology,Hunan Agricultural University2,Changsha 410128) |
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| Abstract: | The textural and pasting property parameters of rice flour,rice starch and phosphate starch were compared by using rapid visco analyser(RVA) and TAXT2 textural analyzer;and their gelation and retrogradation were investigated by dynamic rheometer.Results: Phosphate esterification of rice starch causes a significant increase in RVA breakdown viscosity,peak viscosity and final viscosity,whereas a significant decrease in hardness,adhesiveness and gumminess of the starch gel.The gelatinization temperature of pho... |
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| Keywords: | rice rice flour pasting property texture property dynamic rheometer |
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