稻米水分含量对其玻璃化转变温度的影响研究  

Study on the effect of rice moisture content on its glass-transition temperature

作　　者：张龙[1,2,3] 吕建华[1] 李兴军[2] 姜平[2] 

机构地区：[1]河南工业大学粮油食品学院,郑州450001 [2]国家粮食局科学研究院,北京100037 [3]洛阳正大食品有限公司,洛阳471000

出　　处：《粮食与食品工业》2015年第5期93-96,共4页Cereal & Food Industry

基　　金：粮食公益性行业科技专项(项目编号:201313001-03-03)

摘　　要：本文采用差示扫描量热仪研究了不同含水量（从8％到26％，每2％设置1个水分梯度，共10个水分梯度）的稻米（籼稻“刚优527”和糯稻“尖尖糯”）的玻璃化转变温度。研究结果表明：在40℃～50℃之间有明显的转变，出现1个台阶形的基线偏移，即发生了玻璃化转变。随着稻谷和糙米含水量增加，它们的玻璃化转变温度以乘幂函数的形式逐渐降低，含水量越高，其允许受热的极限温度越低。在正常水分范围内，糙米的玻璃化转变温度范围大约为30℃～55℃，并且随着样品含水量增加，糙米的玻璃化转变温度略高于稻谷。The glass- transition temperature （Tg） of rice （indica type rice ＂Gangyou 527＂ and glutinous rice ＂Jianjiannuo＂） with different moisture contents （the range of moisture content of ten gradients from 8 % to 26 % with 2 %） was investigated using differential scanning calorimetry （DSC）. The results show that there is an obvious change and appears a base- line shift of step shape during 40 ℃ -50 ℃ where the glass- transition temperature appears. The glass - transition temperature decreases in the form of power function with increasing moisture content of unhusked rice and brown rice. The higher the moisture content, the lower the ultimate high temperature that can be endured. The range of the glass - transition temperature of brown rice is 30 ℃ -55 ℃. The glass- transition temperature of brown rice is a little higher than that of unhusked rice with increasing of moisture content of samples among the normal moisture content.

关 键 词：稻谷 糙米 含水量 玻璃化转变温度 

分 类 号：S379.5[农业科学—农产品加工]