米糠膳食纤维对大米淀粉老化进程的影响  

Effect of dietary fiber on retrogradation rice starch

作　　者：夏文[1] 付炜瑾 刘成梅[1] 徐兴凤[1] 钟业俊[1] 刘伟[1] 左艳娜[1] 艾亦旻[1] 

机构地区：[1]南昌大学食品科学与技术国家重点实验室,江西南昌330047 [2]武藏野化学(中国)有限公司,江西南昌330200

出　　处：《食品与机械》2013年第6期19-21,29,共4页Food and Machinery

摘　　要：通过分析不同米糠膳食纤维添加量(0%,5%,10%)对大米淀粉老化的影响。结果显示,在相同储藏时间下,膳食纤维添加量为10%的大米淀粉各指标变化速率最慢,其次是添加量为5%的大米淀粉,对照组的大米淀粉变化速率最快,说明米糠膳食纤维对大米淀粉的老化有一定的延缓作用,且添加量为10%的效果好于添加量为5%。The different amount of dietary fiber of rice bran added （0%, 5%, 10%） in rice starch that undergo retrogradation were an- alyzed. Results showed that at the same time of storage, the amount of dietary fiber added 10% in rice starch, each index changes had the slowest rate, followed by the amount of dietary fiber added 5% in rice starch, and the control group of rice starch had the fastest rate of change. This means that dietary fiber of rice bran have a certain dela ying effect on rice starch aging and the effect of the amount added to 10% was better than the amount added to 5% of the experimental group.

关 键 词：米糠 膳食纤维 老化 RVA 质构 红外 X衍射 

分 类 号：TS235.1[轻工技术与工程—粮食、油脂及植物蛋白工程]