糙米重组米的回生特性  

Retrogradation Properties of Restructured Brown Rice

作　　者：沈汪洋[1,2] 晏梦婷 孙威[1] 陈轩[1] 高虹[3] 赵永武 周坚[1,2] 

机构地区：[1]武汉轻工大学食品科学与工程学院,湖北武汉430023 [2]农产品加工湖北省协同创新中心,湖北武汉430023 [3]湖北省农业科学院农产品加工与核农技术研究所,湖北武汉430064 [4]武汉中粮食品科技有限公司,湖北武汉430415

出　　处：《食品科学》2016年第9期61-65,共5页Food Science

基　　金："十二五"国家科技支撑计划项目(2012BAD37B03);公益性行业(农业)科研专项(201303080)

摘　　要：采用差示扫描量热仪和质构仪研究了糙米重组米的Avrami方程及硬度,探讨了糙米重组米的回生特性。结果表明:糙米重组米的Avrami参数n值均小于1,以一次成核的方式结晶;糙米重组米淀粉中的直链淀粉含量对Avrami参数n有非常显著的影响,对支链淀粉的最大回生度没有显著的影响;参数n和结晶速率k之间成极显著负相关;最大回生度与结晶速率k成显著负相关;硬度可以有效地反映出糙米重组米的回生程度。The Avrami equation（describing the transformation kinetics in crystallization and solid state phase transition） and the hardness of restructured brown rice were investigated by DSC and texture analyzer in the present study. Its retrogradation properties were also explored. The results showed that the exponent n in the Avrami equation was less than 1. The crystallization was based on one-step nucleation. The amylose content significantly affected the Avrami parameter n, while there was no significant difference between maximum retrogradation degree of amylopectin and amylose content. At the same time, significantly negative correlation was observed between the parameter n and the crystal growth rate k. The maximum degree of retrogradation and the crystal growth rate k were significantly negatively correlated with each other. The hardness of cooked restructured brown rice showed its retrogradation degree.

关 键 词：重组米 直链淀粉 Avrami方程 硬度 

分 类 号：TS245[轻工技术与工程—制糖工程]