三种大米淀粉的物性研究  

Physicochemical properties of three types of rice starch

作　　者：谢淑丽[1] 袁佰华[1] 庞慧敏[1] 赵思明[1] 荣建华[1] 

机构地区：[1]华中农业大学食品科技学院,湖北武汉430070

出　　处：《粮食与饲料工业》2014年第8期36-39,共4页Cereal & Feed Industry

摘　　要：以桂朝13(籼米)、武运粳7(粳米)、珍糯4130(糯米)三种大米淀粉为原料,研究比较三种类型大米淀粉的物化特性。结果表明,三种大米淀粉的碘兰值存在差异,颗粒均为较规则的多面体,且都为A型晶体;糯型淀粉相对结晶度较高,糊化温度61.9℃,易糊化,不易老化;籼型稻米淀粉糊化温度77.3℃,不易糊化,但易老化;粳型稻米处于两者之间。大米淀粉碘兰值与淀粉结晶度呈负相关性,与淀粉糊化温度、峰值黏度、回生值呈显著正相关。The physicochemical properties of three types of rice were studied, which were Guichao 13 （indica rice）, Wu yun- jing 7（japoniea rice） and Jane waxy 4130 （glutinous rice）. The results showed that： iodine blue values of the three kinds of rice starch were different, all of their granules were more regular polyhedron and A-type crystals;waxy starch relatively had higher crystallinity, its rice starch＇s gelatinization temperature was 61.9℃, which was easy to paste but hard to aging; indiea rice starch＇s gelatinization temperature was 77.3 ℃, which was hard to paste but easy to aging; japonica rice＇s physieochemical prop- erties were between the two above. Rice starch iodine blue value was negatively correlated with crystallinity, but positively with starch pasting temperature, peak viscosity and resuscitation.

关 键 词：大米淀粉 X衍射 流变 

分 类 号：TS235.1[轻工技术与工程—粮食、油脂及植物蛋白工程]