大米谷蛋白对大米淀粉理化特性的影响  

Effect of Rice Glutelin Addition on Physicochemical Properties of Rice Starch

作　　者：卢薇[1] 夏宁[2] 王金梅[1] 杨晓泉[1] 

机构地区：[1]华南理工大学轻工与食品学院,广东广州510640 [2]广西大学轻工与食品工程学院,广西南宁530004

出　　处：《现代食品科技》2012年第12期1632-1635,1655,共5页Modern Food Science and Technology

基　　金：国家自然科学基金重点项目(31130124)

摘　　要：本文研究了低变性大米谷蛋白的添加对大米淀粉的持水、糊化、流变与质构特性的影响。结果表明，大米谷蛋白的添加（0～20％）会逐渐降低大米淀粉的持水能力，延迟其水化过程。淀粉的黏度特性曲线、糊化晗值、峰值黏度、崩解值和回生值随谷蛋白添加量的增加而逐渐降低，但起始糊化温度和峰值温度无明显变化。流变教据证实，蛋白添加量为0～10％时，淀粉－蛋白复合物的剪切应力和表观粘度随添加量增加而增加，当谷蛋白添加量为20％时，复合物的剪切应力和表观粘度迅速减小，大米淀粉的糊化特性和凝胶特性发生明显弱化。Effects of native rice glutelin addition on the physicochemical properties of rice starch were investigated, including water-holding capacity, pasting property, theological property, and textural property. The addition of native rice glutelin decreased the water-holding capacity and hydration of rice starch. The gelafinization, peak viscosity, breakdown and setback of rice starch were reduced without the changes in the gelatinization temperature and peak temperature, when the addition of rice glutelin was increased. The apparent viscosity and shear force of rice starch gradually increased with increasing rice glutelin from the addition of 0% to 10%. The pasting and gel formation capacities of rice starch were weaken when the addition was 20%, as evidenced by the decrease in the textttral Property.

关 键 词：大米淀粉 大米谷蛋白 糊化特性 流变特性 质构特性 

分 类 号：TS231[轻工技术与工程—粮食、油脂及植物蛋白工程]