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以 5个典型品质类型的早籼品种为材料 ,利用差示扫描量热分析仪 (DSC)和淀粉粘度测定仪 (RVA)分析了稻米垩白与无垩白部位淀粉在热糊化特性和粘滞性等蒸煮食味品质指标上的差异。结果发现 :垩白部位淀粉糊化时的起始温度 (To)、峰值温度 (Tp)和终结温度 (Tc)普遍高于相同品种 (材料 )的无垩白米粉 ,且糊化过程所需的热焓 ( T)也显著增加 ,两者在 DSC热谱曲线间的差别非常清晰 ;垩白样品与无垩白样品相比 ,崩解值偏低、表观直链淀粉含量偏高 ,而消碱值、回冷恢复值等指标的变化较复杂 ,但总的来看 ,两者间在 RVA特征值和表观直链淀粉含量上的差异规律不明显
Five early indica cultivars with typical quality were used as materials to analyze the effects of hot gelatinization and stickiness of starch on the chalky and non-chalky rice grains using differential scanning calorimetry (DSC) and starch viscosity tester (RVA) Hysteresis and other cooking food taste quality differences. The results showed that the initial temperature (To), peak temperature (Tp) and final temperature (Tc) of starch in gelatinization of chalky area were generally higher than those of non-chalky rice flour of the same variety (material) The enthalpy (T) also increased significantly. The differences between the DSC thermograms were very clear. The chalkiness was lower and the apparent amylose content was higher than the chalkiness-free samples The values of base value and recooling recovery value were more complicated, but on the whole, there was no significant difference between the two in RVA eigenvalue and amylose content