期刊论文

中文

中国粮油学报

1003-0174

2010

25

2

1-6,39

2006AA10Z341:国家高技术研究发展计划（863计划） 2007FJ1007:湖南省科技重大专项

本校为第一机构

利用快速黏度分析仪和质构仪测定了大米粉、大米淀粉及其磷酸酯淀粉的黏滞特性和质构特性,并用动态流变仪测定了大米粉、大米淀粉和磷酸酯淀粉糊的凝胶和回生.结果显示:磷酸酯淀粉的糊化温度显著低于大米粉和大米淀粉的糊化温度;磷酸酯淀粉抗老化性最强,不易回生,大米粉抗老化性最弱,易回生.大米淀粉经过磷酸酯化变性后,峰值黏度、崩解值和最终黏度增加,硬度、黏附性、弹性、胶黏性显著降低,凝聚性增强.在降温冷却过程中,大米粉的储存模量比大米淀粉和磷酸酯淀粉的储存模量增长速度快,大米粉和大米淀粉的损失因数降低,磷酸酯淀粉的损失因数升高.

The textural and pasting property parameters of rice flour, rice starch and phosphate starch were compared by using rapid visco analyser （RVA） and TA - XT2 textural analyzer; and their gelation and retrogradation were investigated by dynamic rheometer. Results： Phosphate esterification of rice starch causes a significant increase in RVA breakdown viscosity, peak viscosity and final viscosity, whereas a significant decrease in hardness, adhesiveness and gumminess of the starch gel. The gelatinization temperature of phosphate starch is signifi...