浸泡处理对大米淀粉糊化特性及流变特性的影响  

Effect of Soaking Treatment on the Gelation Properties of Rice Starch

作　　者：李棒棒 路源[2] 于吉斌 闵照永 李留柱 师玉忠[1] LI Bang-bang;LU Yuan;YU Ji-bin;MIN Zhao-yong;LI Liu-zhu;SHI Yu-zhong(Henan Provincial Engineering Laboratmy of Advanced Utilization of Grain Resource,School of Food Science,Henan Institute of Science and Technology,Xinxiang 453003,China;Xinke College,Henan Institute of Science and Technology,Xinxiang 453003,China;Henan Miduoqi Food Co.,Ltd.,Xinxiang 453003,China)

机构地区：[1]河南科技学院食品学院粮食资源深度利用河南省工程实验室,河南新乡453003 [2]河南科技学院新科学院,河南新乡453003 [3]河南米多奇食品有限公司,河南新乡453003

出　　处：《食品工业科技》2018年第18期50-54,59,共6页Science and Technology of Food Industry

基　　金：河南省产学研合作项目(142107000091)

摘　　要：为了研究大米的浸泡处理对大米淀粉性质的影响,本文采用快速粘度分析仪(RVA)及流变仪研究了不同浸泡时间对大米淀粉的糊化特性和流变特性的影响。RVA曲线表明,随着浸泡时间的延长,大米米粉的峰值黏度和崩解值都有显著提高(p<0.05),最终黏度和回生值先上升后下降,糊化温度有所降低。流变实验表明,经过浸泡处理的大米淀粉的屈服应力、剪切应力及表观黏度均高于未经处理的大米淀粉;随着浸泡时间的延长,大米淀粉悬浊液的G'_(max)、G'_(95℃)、G'_(25℃)、tanδ_(G'25℃)和K'_G都呈现减小趋势,表明浸泡处理可以显著影响大米淀粉凝胶强度,提高其稳定性。In order to study the effect of soaking treatment on the gelation properties of rice starch,the effects of different soaking times on the gelatinization and rheological properties of rice starch were investigated by means of rapid viscosity analyzer（RVA）and rheometer.The RVA curves showed that the peak viscosity and the breakdown of rice flour increased significantly with the soaking time（p〈0.05）,and the final viscosity and setback first increased and then decreased,and the gelatinization temperature decreased.Rheological experiments showed that the yield stress,shear stress and apparent viscosity of rice starch after soaking treatment were higher than those of untreated rice starch.With the prolongation of soaking time,the G＇max,G＇（95℃）,G＇（25℃）,tanδ（25℃）and K＇Gshowed a decreasing trend,which indicated that soaking treatment could significantly affect the strength of rice starch gel,and improve the stability of the gel.

关 键 词：浸泡 大米淀粉 凝胶 糊化特性 流变学性质 

分 类 号：TS201.3[轻工技术与工程—食品科学]