黑龙江不同地域大米糊化特性和直链淀粉含量的研究  

Study on the Rice Gelatinization Characteristics and Amylose Content of the Different Regions in Heilongjiang Province

作　　者：史蕊[1] 钱丽丽[1] 闫平 吕海峰[1] 檀馨悦 张东杰[1] 

机构地区：[1]黑龙江八一农垦大学食品学院,大庆163319 [2]黑龙江省农科院五常水稻研究所 [3]中国农业大学食品科学与营养工程学院

出　　处：《黑龙江八一农垦大学学报》2014年第6期54-57,共4页journal of heilongjiang bayi agricultural university

基　　金：黑龙江省青年科学基金项目(QC2013C030);国家科技支撑计划项目(2012BAD34B0205-01);黑龙江省高等学校科技创新团队建设计划项目

摘　　要：为研究黑龙江不同地域的直链淀粉含量和大米淀粉糊化特性,以黑龙江5个不同地域的水稻为研究对象,稻谷经砻谷、碾米后,分别测定大米的直链淀粉含量和糊化特征值,运用了SPSS 18.0进行方差分析,比较黑龙江不同地域大米直链淀粉和淀粉糊化特性的差异。结果表明：不同地域直链淀粉含量的变化范围为17.13%~18.36%,不同地域的直链淀粉含量都为低直链淀粉含量,初步判断实验选取的水稻品质较好。不同地域的淀粉糊化特征值各不相同,但未表现相同的变化规律。In order to investigate the amylose content and starch pasting properties on rice of different regions in Heilongjiaug province, the 5 different regions rice were selected for the research object in Heilongjiang province. After hulling and milling, the amylose content and gelatinization characteristics of the rice were measured and analyzed comparatively by SPSS 18.0 software. The results showed that the change range of amylose content was from 17.13% to 18.36% in different regions, and the amylose content belonged to the low amylose content. According to the preliminary inspection, the rice quality was fine. The starch gelatinization value of different regions was different, and the change rule was not the same.

关 键 词：大米 地域 直链淀粉含量 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]