糯米及其淀粉性质的研究——羟丙基糯米粉的特性  

STUDIES ON THE PROPERTIES OF GLUTINOUS RICE AND STARCH PROPERTIES OF HYDROXYPROPYL GLUTINOUS FLOURS

作　　者：姜欣[1,2] 黄立新[1,2] 高群玉[1,2] 林红 黄天世[1,2] 杨宜功[1,2] 

机构地区：[1]华南理工大学碳水化合物研究室 [2]广东省农科院水稻研究所

出　　处：《郑州粮食学院学报》1999年第1期13-16,共4页Journal of Zhengzhou Institute of Technology

基　　金：国家自然科学基金;广东省自然科学基金

摘　　要：糯米粉经羟丙基化变性后，颗粒形貌和Ｘ－光衍射图样发生变化，结晶区被削弱。羟丙基糯米粉受热易成糊和分散，粘度提高，粘度曲线形状类似于鲜木薯淀粉，糊冻融稳定性极佳，糊透明度、抗剪切性变化与羟丙基淀粉一样。The changes of morphology,X-ray diffraction pattern and weaken of crystalline structure of the granules took place when the glutinous rice flour was hydroxypropylated.The modified products are easy to swell and disperse on cooking with higher paste clarity,viscosity,better freeze-thaw stability and bad stability under mechanical shear,the viscosity curves become similar to that of acssava starch prepared from fresh tuber.

关 键 词：糊性质 糯米粉 羟丙基糯米粉 淀粉 变性淀粉 

分 类 号：TS213.01[轻工技术与工程—粮食、油脂及植物蛋白工程] TS236.9[轻工技术与工程—食品科学与工程]