发芽糙米淀粉糊化特性变化研究  

Gelatinization Properties of Brown Rice and Germinated Brown Rice

作　　者：韩永斌[1] 李冰冰[1] 刘桂玲[1] 顾振新[1] 陈志刚[1] 

机构地区：[1]南京农业大学农业部农畜产品加工与质量控制重点开放实验室,南京210095

出　　处：《中国粮油学报》2008年第6期1-4,共4页Journal of the Chinese Cereals and Oils Association

基　　金：江苏省自然基金项目(BK2004079)

摘　　要：研究了糙米发芽前后的主要成分、发芽糙米粉糊化后的透光率、凝沉特性、冻融稳定性及黏度等特性。结果表明:糙米发芽后,直链淀粉含量降低了24.92%,发芽糙米粉糊的透光率升高了21.28%,冻融稳定性提高,凝沉特性得到改善;发芽糙米粉糊的黏度随浓度的升高而升高,随温度和转速的升高而降低;添加NaCl能使发芽糙米粉糊黏度下降,蔗糖能使发芽糙米粉糊黏度上升。The gelatinization properties of brown rice and germinated brown rice were investigated.Results show that compared to brown rice,the amylose content in germinated brown rice decreases by 24.92%,the paste clarity of germinated brown rice powder increases by 21.28%,the retrogradation is inhibited obviously and the freeze-thawing stability is enhanced strongly after germination.The viscosities of both brown rice powder paste and germinated brown rice powder paste increase with elevating the rice powder concentration,but decrease with the rises of temperature and rotation velocity.Addition of NaCl decreases the paste viscosity of the germinated brown rice powder,while addition of sucrose elevates the paste viscosity.

关 键 词：糙米 发芽糙米 糊化特性 

分 类 号：TS210.1[轻工技术与工程—粮食、油脂及植物蛋白工程] TS231[轻工技术与工程—食品科学与工程]