精白保胚发芽米淀粉的理化性质  

Physical and Chemical Characteristics of Starch from Polished Germinated Rice with the Germ Left Intact

作　　者：张冬生[1] 刘永乐[1] 李向红[1] 俞健[1] 王发祥[1] 王建辉[1] 

机构地区：[1]长沙理工大学化学与生物工程学院,湖南长沙410114

出　　处：《食品科学》2010年第17期177-181,共5页Food Science

基　　金：国家"863"计划重点项目(2008AA100801);湖南省科技厅农村处科技计划项目(2009NK3091);湖南省教育厅项目(09C055)

摘　　要：研究发芽对精白保胚米淀粉理化性质的影响。测定精白保胚发芽米淀粉的溶解度、膨胀度、透光率、冻融稳定性等理化性质;采用快速黏度分析仪和流变仪研究精白保胚发芽米淀粉RVA特征值的变化和流变学特性;并与糙米、发芽糙米和精白保胚米淀粉的理化性质做比较。结果表明,精白保胚米发芽之后直链淀粉含量降低,溶解度、膨胀度和透光率增加,冻融稳定性得到改善;RVA特征值表现为精白保胚发芽米的峰值黏度降低,最终黏度升高,崩解值降低,消减值和回升值升高;动态流变学表现为加热过程中精白保胚发芽米的储能模量(G')降低。The physical and chemical characteristics of starches from polished germinated rice with the germ left intact,polished fresh rice with the germ left intact and fresh and germinated brown rice were measured and compared in order to investigate the effect of germination on the physical and chemical characteristics of polished germinated rice with the germ left intact.The results showed that the amylose content of polished germinated rice with the germ left intact was lower than that of polished fresh rice with the germ left intact.However,higher swelling power,solubility and transmittance were observed for polished germinated rice with the germ left intact,and its freezing-thawing stability was also better.In addition,polished germinated rice with the germ left intact exhibited lower peak viscosity and breakdown but higher final viscosity,setback viscosity and consistency viscosity.Furthermore,the storage modulus of polished germinated rice with the germ left intact was always the lowest during heating among the four starches tested mainly due to its lowest amylose content.

关 键 词：精白保胚发芽米 理化性质 直链淀粉 黏度 储能模量(G') 

分 类 号：TS231[轻工技术与工程—粮食、油脂及植物蛋白工程]