糯米及其淀粉性质的研究——糯米粉和糯米淀粉糊性质的比较  

STUDY ON THE PROPERTIES OF GLUTINOUS RICE AND STARCH——COMPARISON OF THE PASTE PROPERTIES BETWEEN GLUTINOUS RICE FLOUR AND ITS STARCH

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

机构地区：[1]华南理工大学碳水化合物研究室,广东广州510640 [2]广东省农科院水稻研究所,广东广州510640

出　　处：《郑州粮食学院学报》2000年第1期22-26,共5页Journal of Zhengzhou Institute of Technology

基　　金：国家自然科学基金!( 2 96760 18) ;广东省自然科学基金!( 970 491)

摘　　要：研究了pH、糊浓度、蔗糖和盐等因素对糯米粉和淀粉糊粘度的影响规律 ,测定两者的冻融性和透光率等性质 .通过两者糊性质的比较 ,探讨米粉中蛋白质的作用 ,指导糯米粉的化学变性 .The paste properties of the glutinous rice flour and its starch,including viscosity,freeze thaw stability and translucency were studied in consideration of pH,concentration sugar and salt.Compared these properties,the effects of the rice protein were investigated for the purpose of the chemical modification of glutinous rice flour directly.

关 键 词：糯米 糊性质 糯米粉 糯米淀粉 

分 类 号：TS210.1[轻工技术与工程—粮食、油脂及植物蛋白工程]