摘要
本文为了研究发酵产生的酸和酶对米粉流变性的影响,采用发酵中的主要酸(乳酸、醋酸)和酶(α-淀粉酶、β-淀粉酶、淀粉葡萄糖苷酶、脂肪酶、蛋白酶)以及一些常见的酸(盐酸、甲酸、柠檬酸)处理米粉的原料,用流变仪测定米粉的流变性。结果表明:这些处理方式中对米粉流变性影响较显著的是:pH4.0、pH5.0的乳酸-乳酸钠缓冲液,α-淀粉酶,蛋白酶,脂肪酶。它们都在不同程度上增加了米粉的最大破断应力和最大破断应变,改善了米粉的流变性。本文还从大米中蛋白质和二硫键的含量会影响大米的蒸煮品质出发,研究了大米粉中蛋白质含量和二硫键含量对米粉流变性的影响,较低蛋白质、二硫键含量有利于淀粉成胶。
Polished rice grains were treated with various acid （lactic acid, acetic acid） and enzyme （ α-amylase,β -amylase, amyloglucosidase, lipase, proteinase） solutions, which are typical fermentation metabolites during the processing of fermented rice noodles, to investigate their effects on the rheological chardcteristics of rice noodles. The theological characteristics were mensurated by a rheomete.The maximum stress and maximum strain of rice noodles treated with pH4.0, pH5.0 lactic acid sodium lactate buffer, α-amylase, proteinase, lipase were improved significantly. Because protein and disulfide bond can affect the cooking properties of rice, the effects of contents of protein and disulfide bond on rice noodle theological characteristics were also studied. Lower protein, disulfide contents are benefit to gel forming.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2005年第12期94-98,共5页
Food Science
关键词
发酵
米粉
流变性
fermentation
rice noodle
rheological characteristic
