摘要
利用动态流变仪和差示扫描量热仪研究了温度对大米淀粉胶凝和回生的影响 ,试验结果表明 :2 5℃更利于大米淀粉的胶凝 ,该温度下形成的凝胶比 4℃时形成的凝胶柔软而富有弹性 ,电镜分析显示其网络结构更均匀致密。储藏过程中支链淀粉的重结晶是引起淀粉回生的主要因素 ,直链淀粉和脂类的结晶在储藏过程中基本没有发生变化。 4℃时支链淀粉的重结晶速率较快 ,其晶核的生长方式为一次成核 ;2 5℃时重结晶速率较慢 ,其晶核的生长方式为不断成核。
The effects of temperature on gelation and retrogradation of rice starch were studied by means of dynamic oscillatory rheometry and DSC. The results indicated that 25 ℃ was better for the gelation of rice starch, the gel in such temperature appeared softer and more elastic than that in 4 ℃, and the SEM photographs displayed a well textured network in 25 ℃. The recrystallization of amylopectin was the main factor of starch retrogradation, however the crystals of amylose-lipid complex changed slightly during storage. In 4 ℃ amylopectin recrystallized more quickly and its crystal nucleus formed once for all, but the rate in 25 ℃ was slower and its crystal nucleus formed step by step.
出处
《粮食与饲料工业》
CAS
2002年第12期32-34,共3页
Cereal & Feed Industry
