期刊论文

中文

中国粮油学报

1003-0174

2006

21

6

4-8

10.3321/j.issn:1003-0174.2006.06.002

本校为其他机构

以不同品种的大米淀粉为原料,采用快速黏度分析仪(RVA)研究不同品种大米淀粉的糊化曲线的差异,碘兰值和酶解力等物化特性对糊化特性的影响.结果表明,不同品种大米淀粉的碘兰值、酶解力存在差异,以籼米淀粉的碘兰值最大,其次是粳米淀粉和糯米淀粉.粳米淀粉和糯米淀粉酶解力相对较大.糊化温度、最终黏度、最低黏度、回升值与碘兰值均呈不同程度的正相关.峰值黏度、最低黏度、最终黏度、回升值、糊化温度与酶解力呈不同程度的负相关.采用碘兰值、酶解力的指数模型描述大米淀粉的糊化特性可达到很高的拟合精度.

Starch pasting curves of eight different rice cultivars were studied by Rapid Visco - Analyzer （RVA） , and the relationships of the pastiug property with blue value and enzyme hydrolyze sensibility of different rice starches were analyzed. The following are the results ： The blue value of long grain rice starch is higher than that of short grain rice starch and glutinous rice starch; while the enzyme hydrolyze sensibility of short grain rice starch and glutinous rice starch are higher than that of long grain rice starctl. The pasting tempera...