稻米脱脂与未脱脂米粉的DSC热力曲线和RVA特征值比较.pdf

浙江大李李报(农业与生命科学版)31(5):518^-523,2005 JournalofZhejiangUniversity(Agric.LifeSci.) 文章编号:1008-9209(2005)05-0518-06 稻米脱脂与未脱脂米粉的DSC热力曲线和RVA特征值比较 刘 奕，徐海明，程方民，赵宁春 (浙江大学作物科学研究所，浙江杭州 310029) 摘 要:以4个典型品质类型的早粕水稻品种为材料，利用差示扫描量热分析仪(DSC)和淀粉粘度测 定仪(RVA)，对其在不同播期种植条件下的脱脂米粉样品与未脱脂米粉样品的DSC热谱和粘度特征值 进行了比较分析 结果表明:脱脂米粉样品与未脱脂米粉样品在起始温度(To)、峰值温度(几)、终结温 度(工)上的差异不明显，两者的DSC热谱差异主要表现在热洽值(乙T)上，经脱脂处理后米粉样品在 糊化过程中的热洽值(乙T)较其未经脱脂的对照样品显著降低;在RVA粘度特征上，稻米米粉经脱脂 处理后崩解值(Breakdown)明显升高，消减值(Setback)有所降低，而其在最高粘度(PV)、热装粘度 (HS)、最终粘度(FV)和回冷恢复值(Consistence)上的变化特征则不甚明显. 关 键 词:水稻;精米粉;脂类;糊化特征 中图分类号:S511.01 文献标识码:A LIUYi,XUHai-ming,CHENGFang-min,ZHAONing-chun(InstituteofCropScience,Zhejiang University,Hangzhou310029,China) ComparisonofDSCthermalcurvesandRVApropertiesbetweenlipidfreeandnon-lipidfreeinmilledrice flours.JournalofZhejiangUniversity(Agric.乙LifeSci.)，2005，31(5):518-523 Abstract:Differentialscanningcalorimetry(DSC)andrapidvisco-analyzer(RVA)wereappliedto determinethedifferenceofgelatinizationandpastingpropertiesbetweenthelipidfreeandnon-lipidfree milledriceflourusing4early-indicaricegrowninbothearlyseasonandlateseason.Theresultshowed thatthelipidfreemilledriceflourhadsignificantlylowergelatinizationenthalpy(乙T)thannon-lipidfree flourdidintheDSCcurves,butnosignificantdifferenceswerefoundbetweenthelipidfreemilledrice flourandnon-lipidfreeflourinonsettemperature(T.)，peaktemperature(T,)andconclusion temperature(T,)fortheirDSCcurves. Comparedwithnon-lipidfreeflour,thelipidfreemilledriceflour alsohadcomparativelyhigherbreakdownandlowersetbackRVAproperties,thoughno consistent in differencewasfoundbetweenthelipidfreemilledriceflourandnon-lipidfreelipidflour peakviscosity (PV)，holdingstrength(HS)，finalviscosity(FV)andconsiste