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当前位置: 首页 > 文章 > 不同类型大米淀粉物化特性的研究 湖北农业科学 2016,55 (22) 5897-5902
Position: Home > Articles > Study on the Physicochemical Properties from Different Types of Rice Starches Hubei Agricultural Sciences 2016,55 (22) 5897-5902

不同类型大米淀粉物化特性的研究

作  者：
蔡沙;何建军;徐瑾;施建斌;陈学玲;关健;蔡芳;包刚;李俊如;梅新
单  位：
武汉市第六粮库;湖北省农业科学院农产品加工与核农技术研究所;武汉设计工程学院食品与生物科技学院
关键词：
大米淀粉;物化特性;流变特性
摘  要：
以不同类型的大米为原料,采用碱提法制备大米淀粉,分析了大米和大米淀粉的成分以及大米淀粉的物化特性。结果表明,粳米中蛋白质及Ca含量最高,分别为7.51%和98.80 mg/kg,糯米中淀粉及Fe含量最高,分别为74.77%和14.00 mg/kg;糯米淀粉的水溶性蛋白质含量和透光率较高,分别为10.74μg/g、48.60%,而直链淀粉含量及碘蓝值较低,仅为1.50%和0.05;3种淀粉平均粒径均为5μm左右,平均聚合度在53左右;大米淀粉糊化后的黏度随着剪切应力的增大表现出假塑性流体的特征,不同类型淀粉黏弹性大小顺序为粳米淀粉>籼米淀粉>糯米淀粉;籼米淀粉的糊化和回生的T_o、T_p和T_c值最大,回生后,大米淀粉TO、Tc、TP以及ΔH值明显降低,重结晶的晶形完整程度不如原晶体,热稳定性也比原晶体差。
译  名：
Study on the Physicochemical Properties from Different Types of Rice Starches
作  者：
CAI Sha;HE Jian-jun;XU Jin;SHI Jian-bin;CHEN Xue-ling;GUAN Jian;CAI Fang;BAO Gang;LI Jun-yu;MEI Xin;Institute of Processing of Agricultural Produce and Nuclear-Agricultural Technology ,Hubei Academy of Agricultural Science;Wuhan Institute of Design and Science;Wuhan Sixth Granary;
关键词：
rice starch;;physicochemical properties;;rheological property
摘  要：
Rice starches were prepared by alkaline extraction method from different types of rice, the composition of rice and rice starches, the physicochemical properties of rice starches were investigated. The results showed that, Japonica rice had the highest protein and Calcium ion content, achieved 7.51% and 98.80 mg / kg respectively, while glutinous rice had the highest starch and iron content, achieved 74.77% and 14.00 mg / kg respectively. The water soluble protein content and transmittance in Japonica rice starch were higher as 10.74% and 48.60% respectively, while the amylose content and iodine blue value were lower, only 1.5% and 0.05. The mean particle size of three rice starches were about 5 μm, and the mean degree of polymerization were 53 around. The viscosity of rice starch after gelatinization showed the characteristic of pseudoplastic fluid with increase of shear stress, and the viscoelasticity of different types of starches were in order as japonica rice>indica rice >glutinous rice. The indica rice starch had the highest value of To, Tpand Tcduring the process of gelatinization and retrogradation. After the retrogradation, the value of T_o, T_c, T_p and ΔH obviously reduced, and the shape of rice starch crystal descended in degree of integrity, and thermal stability got worse.

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