浸润温度对籼米淀粉结构的影响  

Influence of temperature on starch structure of long-shaped rice

作　　者：鲁姣[1] 熊诗 谢淑丽[1] 赵思明[1] 荣建华[1] 

机构地区：[1]华中农业大学食品科技学院,湖北武汉430070

出　　处：《粮食与饲料工业》2017年第6期19-22,共4页Cereal & Feed Industry

基　　金：湖南省科技厅2014年度科学发展计划专项资金(项目编号:2014FJ1008)

摘　　要：基于米饭烹制过程中,存在低温浸润阶段,研究浸润温度对淀粉颗粒形貌和晶体结构的影响,为米饭烹制条件的优化提供理论依据。结果表明,随着浸润温度的升高,淀粉粒径逐渐增大。温度低于60℃,淀粉颗粒外观变化不明显,高于60℃,淀粉颗粒表面有凹坑和裂痕。随着浸润温度的升高,淀粉结晶由A型向无定型晶型转变,且结晶度逐渐降低,在70℃时急剧下降。Based on soak stage in low temperature during rice cooking process, the influence of soak temperature on the microstructure and crystal structure of rice starch were studied,in order to provide a theoretical basis for optimizing the conditions for rice cooking. The results showed that the starch particle size gradually increased with soak temperature rising. The starch granules changed little in appearance when temperature was below 60℃ ,but there were pits and cracks on the surface of starch granule when temperature was over 60℃. The crystal type of starch changed from A-type to amorphous type with increase of soak temoerature,then degree of crystallinity was gradually low,and was decreased sharply at 70℃.

关 键 词：籼米淀粉 结构 浸润温度 米饭烹制 

分 类 号：TS231[轻工技术与工程—粮食、油脂及植物蛋白工程]