大米糊化特性及回生机理研究  

Gelatinization Properties and Resuscitation Mechanics of Rice Retrogradation

作　　者：谭薇[1] 李珂[1] 卢晓黎[1] 

机构地区：[1]四川大学食品工程系,四川成都610065

出　　处：《食品科学》2008年第3期167-171,共5页Food Science

摘　　要：采用显微观察和DSC差热分析方法对样品进行颗粒特性分析及大米糊化特性研究。当米粉(质量记为100%)的水分含量分别为80%、100%、150%时,其晶体融化的起始温度T0、顶点温度Tp和终点温度Tc基本相同,米粉的融化热焓逐渐升高;水分含量在50%时,其晶体融化的起始温度T0、顶点温度Tp和终点温度Tc基本不变,相对于其他水分含量的样品明显偏低,水分难以与米粉充分混合并完全糊化;水分含量在200%时,其晶体融化的起始温度T0、顶点温度Tp和终点温度Tc有显著降低,米粉的融化热焓亦降低。糊化米粉的结晶熔融起始温度T0、顶点温度Tp及终止温度Tc基本不随时间而变化;而回生度则在4℃下冷藏时间越长,其值越大。The particle behavior of rice was observed by microscope, and the gelatinization properties of rice were tested and analyzed by DSC. The results showed that the initial temperature （To）, vertex temperature （Tp） and final temperature （Tc） of different samples, which have different ratios of water and rice powder as 80 %（W/W）, 100 %（W/W）, 150 %（W/W） respectively, were basically identical; and the melting enthalpy of rice-powder increased gradually with the increase of water content; sample whose water content was 50% has similar To, Tp, To, and the lowest melting enthalpy among the experimented samples, the moisture was difficult to mixed into rice-powder and was completely gelatinized; sample whose water content was 200% has the lowest To, %, To, and the melting enthalpy of rice-powder was decreased. From the study of the resuscitation mechanism of rice powder, it was found that, for the gela tmized rice-powder, the crystallization and melt temperature of To, Tp, Tc had almost similar tendency in different storing time. As the gelatinized rice-powder was stored at 4℃ for different time, its resuscitation degrees were different, the longer it was stored, the higher the resuscitation degree was.

关 键 词：大米 糊化特性 回生 差热分析 显微观察 

分 类 号：TS210.1[轻工技术与工程—粮食、油脂及植物蛋白工程]