自然发酵对大米淀粉颗粒特性的影响  

The Effects of Natural Fermentation on Charateristics of the Rice Starch Granule

作　　者：王锋[1] 鲁战会[2] 薛文通[2] 孙骊[3] 

机构地区：[1]中国农科院农产品加工研究所,北京100094 [2]中国农业大学食品学院,北京100083 [3]西北农林科技大学,西安712100

出　　处：《中国粮油学报》2003年第6期25-28,共4页Journal of the Chinese Cereals and Oils Association

基　　金：国家高校博士点基金项目 (No 2 60 2 4 0 0 1 )

摘　　要：本文通过对大米淀粉颗粒特性的研究 ,结果表明 ,自然发酵使大米淀粉颗粒更加均匀 ,不会引起淀粉颗粒的崩溃及可溶性物质的过度流失 ;淀粉颗粒结晶结构的晶型仍为A型 ,主要是无定形区受到削弱或破坏 ;淀粉颗粒的糊化温度有所降低 。Effects of natural fermentation on characteristics of the rice starch granule were studied.With natural fermentation,the rice starch granules were more homogenized,and showed no sign of granule breakdown and excess loss of dissoluble matter.The crystal structure of the starch granule remained A type,but the amorphous area was weakened or destroyed.The gelatinization temperature (Tp) of the rice starch decreased, but the gelatinization enthalpy (ΔH) increased.

关 键 词：自然发酵 结晶结构 淀粉颗粒 大米淀粉 米粉 

分 类 号：TS213.3[轻工技术与工程—粮食、油脂及植物蛋白工程]