糯米中淀粉及其糊化特性探讨  

Starch in Glutinous Rice and Its Gelatinization Characteristics

作　　者：王新文 Wang Xinwen(Anhui Province Grain and Oil Products Quality Supervision and Inspection Station,Hefei 230001,China)

机构地区：[1]安徽省粮油产品质量监督检测站,安徽合肥230001

出　　处：《现代食品》2020年第18期181-183,201,共4页Modern Food

摘　　要：本文以籼糯和粳糯为材料,就其淀粉含量和糊化特性进行研究。结果表明,籼糯和粳糯中淀粉和支链淀粉含量大致相同,籼糯中直链淀粉含量明显高于粳糯,其淀粉糊化特征值也高于粳糯。In this paper,the starch content and gelatinization characteristics of indica glutinous rice and japonica glutinous rice were studied.The results showed that the contents of starch and amylopectin in indica glutinous rice and japonica glutinous rice were almost the same.The amylose content in indica glutinous rice was significantly higher than that in Japonica glutinous rice,and the starch gelatinization characteristic value was also higher than that in Japonica glutinous rice.

关 键 词：糯米 籼糯 粳糯 淀粉 糊化特性 

分 类 号：TS231[轻工技术与工程—粮食、油脂及植物蛋白工程]