大米直链淀粉含量测定条件影响研究  

The Influence of Various Conditions and Matters Needing Attention on Amylose Determination

作　　者：王正莉 周广斌 张祎 WANG Zhengli;ZHOU Guangbin;ZHANG Yi(Jiangsu Grain and Oil Quality Monitoring Center,Nanjing 210031,China)

机构地区：[1]江苏省粮油质量监测中心,江苏南京210031

出　　处：《现代食品》2021年第8期180-182,共3页Modern Food

摘　　要：大米直链淀粉含量是大米蒸煮品质的重要指标,也是优质稻谷和优质大米国家质量标准中的一项重要技术参数。本实验对影响大米直链淀粉含量测定结果的实验因素进行研究,为提升大米直链淀粉含量测定的准确性提供参考。Rice amylose content is an important indicator of rice cooking quality and an important technical parameter in the national quality standards for high-quality rice and high-quality rice.This experiment studies the experimental factors that affect the determination of rice amylose content,and provides a reference for improving the accuracy of rice amylose content determination.

关 键 词：大米直链淀粉 粉碎细度 糊化时间 温度 

分 类 号：TS210.7[轻工技术与工程—粮食、油脂及植物蛋白工程]