摘要
淀粉的糊化温度是稻米淀粉品质的重要指标,决定淀粉在食品及工业上的用途,也与食用稻米的蒸煮品质密切相关。淀粉的糊化温度可以用淀粉谱仪(如快速淀粉黏滞性测定仪,Rapid Visco-analyser,RVA)间接测定,但用淀粉谱仪测定的是淀粉的成糊温度(pasting temperature,PT),它是指淀粉黏度刚开始升高时的温度。在许多情况下,从RVA配套软件Thermocline for Windows中测定的PT是过高的。提出了两种能够用RVA较准确测定成糊温度的方法。一种是改变参数设置来"筛选"出能反映真正成糊温度的点;另一种是手工记录下淀粉黏度刚开始升高时的时间,利用公式(45/3.8)×(T1-1)+50计算出稻米的成糊温度。利用手工计算出的成糊温度与通过差示扫描量热仪测定的最高糊化温度呈极显著正相关(r=0.97)。
Pasting properties are among the most important characteristics of starch, determining its applications in food processing and other industries. Pasting temperature derived from the Rapid Visco-analyser （RVA）, in most cases, is overestimated by the Thermocline for Windows software program. Here, two methods facilitating accurate measurement of pasting temperature by RVA were described. One was to change parameter setting to ＇ screen＇ the true point where the pasting viscosity began to increase, the other was to manually record the time when the pasting viscosity began to increase and calculate the pasting temperature with the formula of （45/3. 8） X （ T1- 1） ＋50 for rice flour. The latter method gave a manuallydetermined pasting temperature, which correlated significantly with the gelatinization temperatures measured by differential scanning calorimetry.
出处
《中国水稻科学》
CAS
CSCD
北大核心
2007年第5期543-546,共4页
Chinese Journal of Rice Science
基金
国家863计划资助项目(2006AA10Z193)
浙江省科技计划资助项目(2007C32014)
关键词
水稻
淀粉
糊化温度
成糊温度
黏滞性(RVA)谱
rice
starch
gelatinization temperature
pasting temperature
viscosity （RVA profile）
