大米淀粉组成与挤压特性之间的相关性研究

分析11种大米的淀粉组成和挤压特性,探讨总淀粉、直链淀粉含量以及淀粉直/支比与膨化度、吸水性、水溶性、容重、硬度等挤压特性之间的相关性。结果表明:直链淀粉含量与吸水性呈显著正相关(r=0.879)、与水溶性呈显著负相关(r=-0.876),与膨化度之间也具有一定的相关性(r=0.530),与容重及硬度无显著相关性;淀粉直/支比与吸水性(r=0.848)呈显著正相关,与水溶性呈显著负显著(r=-0.827),与膨化度具有一定的相关性(r=0.512),但与容重及硬度无显著相关性。大米的直链淀粉含量以及淀粉直/支比与膨化度、吸水性等挤压特性具有相关性,直链淀粉含量和淀粉直/支比可作为大米挤压加工中原料选择和复配的依据。

Correlation between rice starch composition and extrusion properties

The starch compositions and extrusion properties of 11 species of rice were studied. The correlations among total starch content, amylose content, ratio of amylose to amylopectin, and the extrusion properties of rice were discussed. The results showed that poor correlation was found between the total starch content and the extrusion property indicators of rices. The amylose content of rices performed a significantly positive correlation with the water absorption index (r = 0.879),while significantly negative re¬lation to the water solubility index (r = -0.876), a certain correlation with the expansion ratio (r = 0.530), but no significant relation among unit weigh and the hardness of rices. The correlation between the ratio of amylose to amylopectin and the water absorbability was significantly positive (r = 0.848), while the correlation between the ratio of amylose to amylopectin and water solubility was significantly negative (r = -0.846) . The content ratio of amylose to amylopectin showed a certain correlation with the expansion ratio(r =0.512) , but the correlations among this ratio, the water absorbability, unit weigh and hardness were not significant. The correlations among the amylose content, the ratio of amylose to amylopectin and the extrusion properties including the expansion ratio and the water absorption indexs were significant. The amylose content and the ratio of amylose to amylopectin of rice can be used as basis for the selection and combination of raw materials in extrusion processing.