糙米重组米的糊化特性研究  

Pasting properties of restructuring brown rice

作　　者：晏梦婷 周坚[1,2] 沈汪洋[1,2] 

机构地区：[1]武汉轻工大学食品科学与工程学院,湖北武汉430023 [2]农产品加工湖北省协同创新中心,湖北武汉430023

出　　处：《粮食与饲料工业》2014年第7期1-4,共4页Cereal & Feed Industry

基　　金："十二五"国家科技支撑计划(2012BAD37B03);粮食公益性行业科研专项(201313011-5)

摘　　要：以糙米为原料,通过双螺杆挤压膨化机进行挤压,得到糊化度不同的重组米,研究糙米及其重组米的糊化特性。结果表明,糙米的蛋白质和脂肪含量显著高于3种重组米(P<0.05),而淀粉的含量则没有显著性差异(P>0.05)。扫描电镜结果表明,糙米淀粉颗粒表面粗糙,具有规则的外表,经过挤压后几乎不存在完整的淀粉颗粒,且糊化度越高,表面破损程度越大。糙米的冷峰值、峰值黏度、保持黏度、崩解值、最终黏度和回生值显著高于3种重组米(P<0.05),其峰值时间则显著低于3种重组米(P>0.05)。DSC结果表明,起始温度、峰值温度、终止温度和热焓值都随着糊化度的增加而降低。The pasting properties of different gelatinization degree of brown rice treated by twin-screw extrusion were systematically investigated. The results indicated that brown rice protein content and fat content were significantly higher than that of the three restructuring groups （P〈0.05）, but the content of starch had no significant difference（P〉0.05）. Scanning electron microscopy （SEM） results showed that： the rice starch granule surface was rough, with regular appearance, but almost non-existent full of starch granules after squeezing, and the greater the degree of gelatinization, the larger the surface damaged was. The cold peak, raw peak, hold strength,breakdown, final viscosity and setback of brown rice were significantly higher than that of the three restructuring groups（P〈0.05）, but the peak time was significantly lower （P〉0.05）. DSC results showed that： the initial temperature, peak temperature and final temperature and enthalpy value reduced with the increase of gelatinization degree.

关 键 词：糙米 重组米 挤压 糊化特性 

分 类 号：TS210.1[轻工技术与工程—粮食、油脂及植物蛋白工程]