华南籼稻早造稻米品质特性与米粉凝胶质构的相关性研究(英文)  

CORRELATIONS BETWEEN THERMAL,CRYSTAL AND TEXTURAL PROPERTIES OF RICE GELS MADE BY SOUTHERN EARLY LONG-GRAIN PADDY

作　　者：梁兰兰[1,2] 吴军辉[2] 陈威[2] 王亚军[2] 陈嘉东[2] 宁正祥[1] 

机构地区：[1]华南理工大学轻工与食品学院,广东广州510640 [2]广东省粮食科学研究所,广东广州510050

出　　处：《陕西科技大学学报（自然科学版）》2009年第6期23-28,共6页Journal of Shaanxi University of Science & Technology

基　　金：粵港关键领域重点突破项目(2008A024200005);广东省科技计划项目(2006B20901004)

摘　　要：研究了用27个华南籼稻早造稻米为原料制作的米粉凝胶质构特性与大米淀粉热特性、晶体特性之间的相关性.结果表明:上述米粉凝胶主要呈现中等硬度(4000～5000g)、低粘性(<300g.s)、中等剪切力(1000～2000g)的特点;凝胶最大剪切力和米粉直链淀粉含量极显著正相关,而和硬度不显著相关;米粉凝胶抗剪切特性受到大米淀粉热特性的显著影响,其中米粉凝胶最大剪切力与DSC峰面积显著相关,与热焓值极显著负相关;剪切功与米粉糊化起始温度显著相关,与峰面积极显著负相关,与热焓值极显著正相关;米粉凝胶粘性与大米淀粉亚微晶相相对结晶度显著相关.The purpose of this study was to find out correlations between thermal,crystal and textural properties of rice gels made by 27 varieties of southern early long-grain paddy.Those rice gels were mainly moderate hardness（4 000-5 000 g）,low adhesiveness（300 g·s）and moderate firmness（1 000-2 000 g）ones.Amylose significantly（P〈0.01）improved firmness of rice gels,but had no effect on hardness（P〈0.05）.Thermal properties of rice starch affected textural properties of rice gels.Relationships between DSC area（P〈0.05）,delta H（P〈0.01）and firmness,relationships between onset-temperature（P〈0.05）,area（P〈0.01）,delta H（P〈0.01）and work of shear of rice gels were found.A significantly（P〈0.05）relationship was found between submicrocrystal degree of rice starch and adhesiveness of rice gels.

关 键 词：米粉凝胶 质构特性 直链淀粉 热特性 晶体特性 相关分析 

分 类 号：TS210.1[轻工技术与工程—粮食、油脂及植物蛋白工程]