旋转流变法表征籼米粉糊化过程  

Characterization of gelatinization of indica rice flour pastes by rotational rheometry

作　　者：郭春英[1] 王克俭[1] 王旭[1] 杨光威[1] 陶春生[1] 

机构地区：[1]北京化工大学机电工程学院,北京100029

出　　处：《食品科技》2016年第9期167-170,共4页Food Science and Technology

摘　　要：用差示扫描量热仪(DSC)、旋转流变仪对比研究了籼米粉/水的糊化过程,说明旋转流变仪可以表征浓度达50%米粉的糊化。在糊化中,升温到70℃时黏度明显增大,标志糊化开始;80℃时黏度达到最大对应糊化接近完成,这与DSC方法结果基本一致。黏度随温度的变化可用Arrhenius方程和幂律方程描述。米粉粒度越小糊化开始与结束温度越高,黏度、储能模量、损耗模量越高,这可能由于粒子体积大,淀粉分子溶融困难,同时粒子表面粗糙,摩擦力大造成的。增大浓度则其黏度、储能模量、损耗模量升高但糊化温度范围变化不大,而活化能在浓度为20%达到最大。Gelatinization of indica rice flour pastes was analyzed by rotational rheometer in comparison with DSC, which indicated that rotational rheometry could be used to characterize gelatinization of rice paste of concentration up to 50%. In this process, its viscosity rose with temperature upon 70 ℃corresponding to the start temperature of gelatinization until the viscosity reached the maximum at 80 ℃showing the ending of gelatinization, which was in accordance with the observations by DSC. Viscosity of indica rice flour pastes was described by Arrhenius equation and power law equation showing the decrease of viscosity with temperature. The start temperature and the end temperature of gelatinization, the viscosity and the storage modulus as well as the loss modulus were higher while the particle size was smaller which might be due to melting difficulty and higher friction of rice flour. In contrast, the temperature range was nearly not varied regardless of higher viscosity and the storage modulus as well as the loss modulus for rice past with higher concentration. The activation energy was largest at the 20% conditions.

关 键 词：籼米粉 糊化 旋转流变仪 黏度 

分 类 号：TS210.1[轻工技术与工程—粮食、油脂及植物蛋白工程]