发芽糙米粉理化性质研究  

Study on physicochemical properties of germinated brown rice flour

作　　者：王娜[1,2] 吴娜娜[2] 谭斌[2] 李兴峰[1] 

机构地区：[1]河北科技大学生物科学与工程学院,河北石家庄050018 [2]国家粮食局科学研究院,北京100037

出　　处：《食品工业科技》2015年第18期99-102,112,共5页Science and Technology of Food Industry

基　　金：中央级公益性科研院所基本科研业务费(ZX1303);国家科技支撑计划项目(2013BAD10B03)

摘　　要：对发芽粳糙米粉和发芽籼糙米粉基本成分、微观结构、热焓特性及糊化性质(RVA)等进行了研究。结果表明:与糙米粉相比,发芽糙米粉中粗脂肪含量降低,蛋白质含量增加,总淀粉含量降低,粗纤维、灰分等含量变化不明显;随着发芽时间的增长,糙米粉峰值粘度、最低粘度、崩解值、最终粘度和回升值都降低;发芽糙米粉峰值温度、起始温度、终止温度及焓值均比糙米粉低,且籼糙米高于粳糙米。扫描电镜结果显示:发芽后糙米粉颗粒结构变得较疏松,棱角不太明显,发芽籼糙米粉颗粒结构较发芽粳糙米粉颗粒结构更加疏松,淀粉颗粒体积更小。The components, microstructure, enthalpy characteristics and pasting properties of the germinated indica rice and germinated japonica rice were investigated. Results showed that higher amount of protein and less amount of fat and total starch were contained in germinated brown rice flour compared to those in brown rice flour. However,the amount of crude fiber and ash did not change significantly（p〈0.05）. As the germinated time increased,the peak viscosity,trough viscosity,break down,the final viscosity and setback of germinated brown rice flour reduced,the peak temprature,starting temprature,termination temprature and enthalpy reduced and these data of the indica rice were higher than those of japonica rice. Electron microscopy analysis showed that the rice flour grainule structure became looser and the angular of starch was not obvious after germination.After germination,grainule structure of the indica rice was looser than that of japonica rice,and the starch granules were smaller.

关 键 词：糙米粉 发芽糙米粉 理化性质 

分 类 号：TS201.1[轻工技术与工程—食品科学]