不同类型大米淀粉物化特性的研究.docVIP

不同类型大米淀粉物化特性的研究 　　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10.74 μg/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5 μm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To、Tp和Tc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。 　　关键词：大米淀粉；物化特性；流变特性 　　中图分类号：TS232 文献标识码：A 文章编号：0439-8114（2016）22-5897-06 　　DOI：10.14088/j.cnki.issn0439-8114.2016.22.043 　　Study on the Physicochemical Properties from Different Types of Rice Starches 　　CAI Sha1，HE Jian-jun1，XU Jin2，SHI Jian-bin1，CHEN Xue-ling1， 　　GUAN Jian1，CAI Fang1，BAO Gang3，LI Jun-yu3，MEI Xin1 　　（1.Institute of Processing of Agricultural Produce and Nuclear-Agricultural Technology，Hubei Academy of Agricultural Science，Wuhan 430064， China；2.Wuhan Institute of Design and Science， Wuhan 430205， China；3.Wuhan Sixth Granary， Wuhan 430065，China） 　　Abstract： 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 riceindica riceglutinous rice. The indica rice starch had the hig