期刊论文

Rapid detection of gelatinization degree of texture restructuring brown rice

中文

粮食与饲料工业

1003-6202

2016

3

26-30

10.7633/j.issn.1003-6202.2016.03.008

湖北省自然科学基金（项目名称：大豆蛋白乳液的凝胶机理研究 编号：2014CFC1130） 粮食公益性行业科研专项（项目名称：营养主食再生米制粒工艺及设备研究 编号：201313011-5）

本校为第一机构

探讨了糙米质构重组米糊化度的快速检测方法。主要检测了糙米质构重组米的糊化度、RVA糊化参数及DSC的热焓参数,建立了酶解法糊化度与RVA 8个特征值及DSC 4个特征值的相关性,得出了数学模型和线性回归方程。通过比较可以得出,DSC方法预测糙米质构重组米的糊化度效果更好。该方法简单、快速,能准确预测糙米质构重组米的糊化度,为快速预测糙米质构重组米的糊化度提供了参考。

A rapid detection method for gelatinization degree of texture restructuring brown rice was studied.The gelatiniza-tion degree of texture restructuring brown rice,RVA pasting parameter and DSC thermal properties were measured.The cor-relation between the enzymatic hydrolysis gelatinization degree of restructuring brown rice and eight parameters of RVA or four parameters of DSC were established,and the mathematical model and linear regression equation were obtained.The result showed that the DSC method could be better to predict the gelatinization degree of texture restructuring brown rice by co...