籼米溶胶的流变学特性  

Rheological Properties of Sols from Different Indica Rice Varieties

作　　者：袁佰华[1] 李云波[1] 赵思明[1] 熊善柏[1] 

机构地区：[1]华中农业大学食品科学技术学院,湖北武汉430070

出　　处：《食品科学》2012年第13期75-78,共4页Food Science

基　　金：湖北省科技厅米粉专用稻良种技术项目(2009BBB017)

摘　　要：以16种籼米为原料制作大米溶胶,研究溶胶的流变学特性,分析温度、大米品种和游离氨基酸含量对黏度系数、流变指数的影响。结果表明:剪切应力随剪切速率的升高而增大,但随温度的升高呈减少趋势。黏度系数(k)和流变指数(m)对温度有依赖性,黏度系数随温度升高呈下降趋势,低温时大米溶胶的热稳定较差。品种余红、余赤、金优402、两优103和两优106的流变指数稳定,分子热稳定性较好,黏度系数随游离氨基酸含量的增加而增大,流变指数随游离氨基酸含量的增加而降低。The theological properties of sols from 16 different indica rice varieties were determined using a rotational viscometer. The influences of temperature and rice variety on viscosity coefficient and flow behavior index were analyzed. Meanwhile, the correlation between sol characteristics and free amino acid content was investigated. The results showed that the shear stress of indica rice sols was positively correlated with shear rate but negatively correlated with temperature. Both the viscosity coefficient （k） and flow behavior index （m） were dependent upon temperature. There was a negative correlation between k and temperature. Rice sols were very unstable at low temperatures. Rice sols from Yuhong, Yuchi, Jinyou 402, Liangyou 103 and Liangyou 106 exhibited a stable flow behavior index and thermally stable molecules. The viscosity coefficient （k） increased, whereas the flow behavior index （m） declined with increasing free amino acid content.

关 键 词：籼米 溶胶 流变特性 

分 类 号：TS201.7[轻工技术与工程—食品科学]