稻米脱脂与未脱脂米粉的DSC热力曲线和RVA特征值比较  

Comparison of DSC thermal curves and RVA properties between lipidfree and non-lipidfree in milled rice flours

作　　者：刘奕[1] 徐海明[1] 程方民[1] 赵宁春[1] 

机构地区：[1]浙江大学作物科学研究所,浙江杭州310029

出　　处：《浙江大学学报（农业与生命科学版）》2005年第5期518-523,共6页Journal of Zhejiang University:Agriculture and Life Sciences

基　　金：国家自然科学基金资助项目(3047102030070435)

摘　　要：以4个典型品质类型的早籼水稻品种为材料,利用差示扫描量热分析仪(DSC)和淀粉粘度测定仪(RVA),对其在不同播期种植条件下的脱脂米粉样品与未脱脂米粉样品的DSC热谱和粘度特征值进行了比较分析.结果表明:脱脂米粉样品与未脱脂米粉样品在起始温度(To)、峰值温度(Tp)、终结温度(Tc)上的差异不明显,两者的DSC热谱差异主要表现在热焓值(?T)上,经脱脂处理后米粉样品在糊化过程中的热焓值(?T)较其未经脱脂的对照样品显著降低;在RVA粘度特征上,稻米米粉经脱脂处理后崩解值(Breakdown)明显升高,消减值(Setback)有所降低,而其在最高粘度(PV)、热浆粘度(HS)、最终粘度(FV)和回冷恢复值(Consistence)上的变化特征则不甚明显.Differential scanning calorimetry （DSC） and rapid visco-analyzer （RVA） were applied to determine the difference of gelatinization and pasting properties between the lipidfree and non-lipidfree milled rice flour using 4 early-indica rice grown in both early season and late season. The result showed that the lipidfree milled rice flour had significantly lower gelatinization enthalpy （ △T） than non-lipidfree flour did in the DSC curves, but no significant differences were found between the lipidfree milled rice flour and non-lipidfree flour in onset temperature （To）, peak temperature （Tp） and conclusion temperature （Tc） for their DSC curves. Compared with non-lipidfree flour, the lipidfree milled rice flour also had comparatively higher breakdown and lower setback RVA properties, though no consistent difference was found between the lipidfree milled rice flour and non-lipidfree lipid flour in peak viscosity （PV）, holding strength （HS）, final viscosity （FV） and consistence, which varied with different varieties and season samples.

关 键 词：水稻 精米粉 脂类 糊化特征 

分 类 号：S511.01[农业科学—作物学]