蛋白质对稻米米粉热力学和黏滞特性的影响效应  

Influence of Protein in Milled Rice on DSC Parameters and RVA Properties

作　　者：刘奕[1] 张其芳[1] 程方民[1] 

机构地区：[1]浙江大学作物科学研究所,杭州310029

出　　处：《中国粮油学报》2006年第6期9-13,共5页Journal of the Chinese Cereals and Oils Association

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)和淀粉黏度测定仪(RVA),对其在不同播期种植条件下的脱蛋白米粉样品与未脱蛋白米粉样品的DSC热谱和黏度特征值进行了比较分析。结果表明:经脱蛋白处理后米粉样品的起始温度(To)、峰值温度(Tp)、终结温度(Tc)及在糊化过程中的热焓值(?T)较其未经脱蛋白的对照样品显著升高;在RVA黏度特征上,稻米米粉经脱蛋白处理后最终黏度(FV)、回冷恢复值(Consistence)和消减值(Setback)均显著降低,崩解值(Breakdown)则明显升高,RVA谱中到达最高黏度(PV)时间明显缩短。Differential Scanning Calorimetry （DSC） and Rapid Visco -Analyzer （RVA） were applied to determine the difference of gelatinization and pasting properties between the extractable protein and None - extractable prorein milled rice flours using 4 typical early - indica rice grown in early season and late season, respectively. The result showed： the extractable protein rice flours had significantly higher onset temperature （ To）, peak temperature （Tp） , conclusion temperature （Tc） and gelatinization enthalpy （ △ T） than None -extractable protein flours did in the DSC curves; Compared with None -extractable protein flours, the extractable protein milled rice flours exhibited lower Final Viscosity （FV） and Consistence and Setback, but higher Breakdown in RVA properties and shorter Peak time （PT）.

关 键 词：水稻 蛋白质 糊化特征 热力特性 黏滞特性 

分 类 号：TS213.3[轻工技术与工程—粮食、油脂及植物蛋白工程]