粳稻陈化过程中糊化特性变化动力学特征的初步探讨  

Kinetic study on pasting properties during japonica rice aging

作　　者：张玉荣[1] 刘敬婉 周显青[1] 高佳敏[1] 

机构地区：[1]河南工业大学粮油食品学院,粮食储藏与安全教育部工程研究中心,粮食储运国家工程实验室,河南郑州450001

出　　处：《粮食与油脂》2016年第2期49-56,共8页Cereals & Oils

摘　　要：为了探讨粳稻陈化过程中糊化特性变化,将3种粳稻在5、20、35℃、相对湿度80%的人工气候箱条件中储藏,储期为26周,每2周取样1次,测定糊化特性各特征值变化并进行动力学分析。结果显示:随储藏时间延长,样品的峰值黏度、低谷黏度、崩解值、最终黏度及回升值均呈上升趋势,且储藏温度越高上升程度越剧烈;一级动力学模型可以很好地反映这5个特征值的变化。且其值的增大随绝对温度倒数的变化符合Arrhenius方程。不同粳稻品种对应的糊化能存在差异,同一品种粳稻不同指标对应的糊化能也不同。In order to investigate the changes of pasting properties of stored japonica rice, perpetrating simulating aging in laboratory with 3 kinds of japonica rice were stored in the conditions of 5,20,35 ℃ and relative humidity 80%, and then pasting properties were determinated every 2 weeks and lasted 26 weeks, and the kinetic was analyzed. The results showed that peak viscosity, through viscosity, breakdown, setback and final viscosity of japonica rice increased with the storage time prolonging, moreover, the higher the temperature was, the more obvious the trend of the increase was. The kinetics analyzes results showed that these trends could be well reflected by first order kinetics, and all of these were suitable to Arrhenius equation. Different kinds of japonica rice were with different activation energy, and different varieties of same kind of japonica rice were with different gelatin energy at same time.

关 键 词：粳稻 糊化特性 陈化 动力学 糊化能 

分 类 号：TS210.1[轻工技术与工程—粮食、油脂及植物蛋白工程]