期刊论文

Effects of Dietary Fiber Prepared by Rice Bran with Different Storage Time on Rice Flour Pasting and Gelatinization Properties

Wu, X.

中文

中国粮油学报

1003-0174

2018

33

10

7-14

10.3969/j.issn.1003-0174.2018.10.003

国家自然科学基金（31771918）；

本校为第一且通讯机构

将米糠储藏0、1、3、5、10 d后制备的米糠不溶性膳食纤维(rice bran insoluble dietary fiber, RBIDF)添加到米粉中,研究不同储藏时间米糠制备的RBIDF对米粉糊化和凝胶性质的影响。结果表明,当RBIDF添加量相同时,随着米糠储藏时间的延长,米粉的峰值黏度呈先上升后略微下降的趋势,在米糠储藏第5天时达到最大值,回生值逐渐上升,峰值时间和糊化温度先下降后上升,分别在米糠储藏5 d和3 d达到最小值;储能模量在米粉凝胶形成阶段和米粉凝胶形成后阶段都呈上升趋势,损耗角正切在米粉凝胶形成后阶段先减小后增大,在米糠储藏5 d达到最小值;硬度、回复性、胶着性、咀嚼度先增大后减小,黏附性先减小后增大,...

Fresh rice bran which stored in a condition for 0, 1, 3, 5,10 d were used as the materials to prepare rice bran insoluble dietary fiber (RBIDF), and the effects of the addition of RBIDF which prepared by rice bran with different storage time on rice flour pasting and gelatinization properties were researched. The results indicated that when the additive amounts of RBIDF were the same, as the storage time of rice bran increased, peak viscosity of the rice flour RVA profiles firstly increased, and then slightly decreased; and achieved the maximum...