不同直链淀粉含量的稻米淀粉黏滞特性研究  

Study on the viscosity property of rice starch with different amylose content

作　　者：谢新华[1] 肖昕[1] 李晓方[1] 李元瑞[2] 

机构地区：[1]广东省农业科学院水稻研究所农业部水稻遗传改良重点开放实验室/广东省水稻育种新技术重点实验室,广州510640 [2]西北农林科技大学食品科学与工程学院,杨凌712100

出　　处：《食品科技》2006年第7期62-65,共4页Food Science and Technology

基　　金：广东省自然科学基金资助项目(04101155);"948"项目(2001-101)

摘　　要：用快速黏度分析仪分析了不同直链淀粉含量的稻米淀粉黏滞特性,结果表明不同品种具有不同特征性RVA谱。消减值和直链淀粉含量达极显著正相关,相关系数为0.93,根据消减值可以区分出直链淀粉含量高低的品种,低或中低直链淀粉含量的品种的消减值一般为负值或较小的正值,中高或高直链淀粉含量的品种的消减值是正值。消减值和崩解值与胶稠度相关系数分别为-0.91和0.81,由此可根据消减值和崩解值来判断稻米食用品质的优劣。By Rapid Visco Analyzer（RVA）, the viscosity properties of rice starch with different amylase were analyzed. Different varieties had distinct RVA profiles. Setback was positively correlated to amylose content with a significant γ of 0.93^＊＊. The varieties with low or high amylose content （AC） could be quickly distinguished by setback. The setback values of low AC or moderate AC were negative or very low positive, and those of high or higher AC varieties were positive. Setback and breakdown were significant coefficient with get consistency with ）, of -0.91^＊＊ and 0.81＊＊. So according to the values of breakdown and setback, it could evaluate the superior or inferior properties of starch viscosity of rice varieties with different amylase content.

关 键 词：淀粉 黏滞特性 直链淀粉含量 稻米 

分 类 号：TS231[轻工技术与工程—粮食、油脂及植物蛋白工程]