期刊论文

Comparison of the physicochemical properties of two rice varieties starch and its modified starches

中文

食品与机械

1003-5788

2009

25

4

9-13,63

10.13652/j.issn.1003-5788.2009.04.011

国家863课题项目（编号：2006AA102341） 湖南省重大科技专项（编号：2007FJ1007）.

本校为第一机构

对比分析2种大米(籼米和粳米)的全粉、淀粉和取代度均为0.068的磷酸酯淀粉的理化特性.粳米的全粉、淀粉和磷酸酯淀粉的膨胀力分别为7.5,10.7,21.6 g/g,分别高于籼米的全粉、淀粉和磷酸酯淀粉的膨胀力(5.8,8.9,17.4 g/g).2种大米淀粉经磷酸酯化后透光率增高,相应淀粉的透光率次之,全粉的透光率最低,籼米的全粉、淀粉和磷酸酯淀粉的透光率分别低于粳米的全粉、淀粉和磷酸酯淀粉的透光率.经快速黏度分析仪测定的糊化特性结果表明,淀粉或变性淀粉膨胀力高,其峰值黏度和崩解值也高,此外,蛋白质含量和直链淀粉含量也极大的影响了淀粉的糊化特性.使用动态流变仪测定的流变特性表明,在相同的温度下,籼米...

This test mainly dealt with the physicochemical properties of the flours, starches and modified starches （substitution degree DS =0. 068） of two rice varieties, indica rice and japonica rice. The swelling powers of flour, starch and phosphate starch of japonica rice were 7.5, 10.7, 21.6 g/g respectively, significantly higher than that of indica rice （5.8, 8.9, 17.4 g/g）. Modified starches showed high- er transmittance compared to starches, and the transmittance of star- ches were slightly higher than the flours. The pasting property in vest...