脂肪酸对稻米淀粉流变性的影响  

Effect of Fatty Acids on Rheological Properties of Rice Starch

作　　者：谢新华[1] 王娜[1] 潘治利[1] 艾志录[1] 

机构地区：[1]河南农业大学食品科学技术学院,郑州450002

出　　处：《中国粮油学报》2011年第6期1-3,共3页Journal of the Chinese Cereals and Oils Association

基　　金：国家自然科学基金(31071598);郑州市科技局重大科技攻关项目(072SGZN12029)

摘　　要：为了解脂肪酸对稻米淀粉糊流变特性的影响,利用旋转黏度仪测定了月桂酸、豆蔻酸、棕榈酸和硬脂酸与稻米淀粉结合形成复合物后淀粉糊的流变特性。结果表明,分别将1.0%、2.0%和3.0%的脂肪酸添加到稻米淀粉中,在95℃下蒸煮5、10和15 min,复合指数随脂肪酸量的增加而增加,随碳链增加而降低;黏度系数随复合物的增加而增加,而流变指数则随复合物的增加而降低;在4种脂肪酸中月桂酸与淀粉形成复合物的能力最强,对稻米淀粉的流变性影响最显著。The effects on rheological properties of the starch-lipid complex of rice starch mixed with lauric,myristic,palmitic and stearic acid were measured by a viscometer.The rheological properties of starch and correlative influencing factors were discussed.The results showed that different fatty acids were added to rice starch,at 1.0%,2.0% and 3.0% levels,and cooked in a visco-amylograph at 95 ℃ for 5,10 and 15 min.The complex index progressively increased with the increase in levels of fatty acids and decreased with the increase of carbon chain.The viscosity coefficient increased with the increase of the complex.The rheological index decreased with the increase of complex.Lauric acid had the highest ability to form the complex.The effect of lauric acid on the rheological properties of rice starch were the most outstanding in four fatty acids.

关 键 词：稻米淀粉 脂肪酸 复合物 

分 类 号：TS202.3[轻工技术与工程—食品科学]