几种淀粉酶对即食米饭老化影响的研究  

Influence of Amylases on Retrogradation of Instant Rice

作　　者：王睿[1] 马晓军[1] 

机构地区：[1]江南大学食品学院,无锡214036

出　　处：《中国粮油学报》2007年第4期114-116,共3页Journal of the Chinese Cereals and Oils Association

摘　　要：通过测定不同样品的糊化度和质构特性来研究几种淀粉酶对即食米饭老化的影响,希望能够较好的解决即食米饭的老化问题。研究结果表明:在所用的三种酶中,麦芽糖淀粉酶能够使即食米饭具有最好的抗老化效果,同时对米饭的质构也有一定的改善作用。Gelatinization degree determination and texture profile analysis （TPA） were used in the study on the effect of amylases on retrogradation of instant rice. Results indicate that mahase is the most effective one among three tested amylases for controlling the retrogadation of instant rice; at the same time, the maltase can also improve somewhat the texture character of the instant rice.

关 键 词：淀粉酶 老化 即食米饭 质构 

分 类 号：TS213.2[轻工技术与工程—粮食、油脂及植物蛋白工程]