不同品种大米理化性质及其淀粉结构对米饭食用品质的影响

米饭食味值和质构特性是评价大米食用品质的重要指标,为了探究不同品种大米的食味值、质构特性与其理化性质及淀粉结构的关系,以12种大米为研究样本,测定其食味值、质构特性、理化性质及淀粉结构特性,并分析内在相关性。结果表明,直链淀粉含量（质量分数）与米饭的硬度呈极显著正相关（P<0.01）,与米饭的凝聚性呈极显著负相关（P<0.01）;米饭食味值、质构特性与大米淀粉的糊化特性、热特性之间存在显著相关性,与结晶特性、淀粉颗粒表面有序度无显著相关性,表明淀粉的糊化特性决定了米饭的食味值、硬度、凝聚性和回复性。该研究可为后期优质稻米筛选培育以及大米适宜性加工提供理论基础。     

大米的特性对方便米饭生产工艺的影响

本文研究了大米的品质特性与方便米饭生产工艺的关系，发现大米的直链淀粉含量与方便饭的硬度成正相关关系，与大米浸泡吸水率呈负相关关系，直链淀粉含量也直接影响方便米饭回生难易，胶稠度与米饭粘性有正相关关系，碱消值与米饭蒸煮时间呈负相关关系。     

大米理化指标与米饭品质相关性的研究

测定了七种大米基本理化指标及加工成米饭后的感官指标和质构特性,探讨原料大米特性与米饭的感官品质、质构特性之间的相关性.结果表明:原料大米水分含量与米饭的弹性呈显著的负相关;蛋白质干基含量与米饭的咀嚼性呈显著的负相关,而脂肪干基含量则与米饭的回复性呈显著的正相关.通过感官评价得出:大米的直链淀粉含量与米饭的冷饭质地呈显著...     

混合实验仪法对大米食用品质评价的探索研究

目的探索大米食用品质的混合实验仪(Mixolab)表征点。方法利用混合实验仪测定70种大米的相关参数,用国标法测定大米品质理化指标(蛋白质、直链淀粉含量和胶稠度),并用描述性分析法对大米进行感官评定,分析Mixolab图谱特征值与大米的理化指标以及感官评定指标之间的相关关系。结果蛋白质含量与淀粉糊化特性、淀粉热糊化胶的稳定性以及冷却阶段糊化淀粉的回生特性呈显著负相关,直链淀粉含量与吸水率呈显著负相关,与蛋白质弱化、淀粉糊化特性、淀粉热糊化胶的稳定性、冷却阶段糊化淀粉的回生特性、淀粉糊化的速度、淀粉酶的水解速度和淀粉的崩解值呈显著正相关,胶稠度与吸水率和冷却阶段糊化淀粉的回生特性呈显著正相关;感官评定质地方面的粘性、硬度和凝聚性均和Mixolab的冷却阶段糊化淀粉的回生特性值有显著相关性。结论混合试验仪法应用于大米食用品质的评价是可行的,其中冷却阶段糊化淀粉的回生特性可以作为大米食用品质评价的参考表征点。     

原料大米特性与米饭品质的相关性研究

测定了八种原料大米以及其所加工成的米饭的各项特性,探讨原料大米特性与米饭的品质之间的相关性.结果显示:大米直链淀粉含量与米饭的硬度呈极显著正相关,与吸水率呈极显著负相关,与米饭的感官品质呈负相关.大米蛋白质含量与米饭的气味、滋味以及冷饭质地都呈负相关,与米饭色泽、米粒外观、适口性呈正相关.大米垩白度与米粒外观、适口性呈极显著负相关.胶稠度、碱消度与米饭的感官品质都呈正相关,其中与米饭适口性的相关性显著.原料大米特性与米饭品质间存在较显著的相关性,大米直链淀粉含量可以作为评价原料大米特性对米饭品质影响的一个重要的指标.     

大米的特性对方便米饭生产工艺的影响

大米的直链淀粉含量与方便米饭的硬度成正相关关系，与大米浸泡吸水率呈负相关关系，直边淀粉含量也直接影响方便米饭的回生；胶稠度与米饭粘性有正相关关系；碱消值与米饭蒸煮时间呈负相关关系。测定大米品质特性参数，并以此调整控制生产工艺条件，可生产出较高质量的方便米饭。     

大米基本成分与米发糕品质间相关性探讨

对10种大米的基本成分及其所加工成的米发糕品质进行分析,并对大米基本成分与米发糕的感官品质、质构特性之间相关性进行探讨。结果表明:影响米发糕品质的主要因素是大米直链淀粉含量、蛋白质含量、水分含量,其中直链淀粉含量对米发糕品质的影响最大;大米的直链淀粉含量与米发糕的比容、结构、回复性呈极显著正相关,与米发糕的外观形状、硬度、咀嚼性呈显著正相关;大米的蛋白质含量与米发糕的外观形状、硬度和咀嚼性呈显著负相关;大米的水分含量与米发糕的弹性呈显著负相关。     

大米淀粉及其磷酸酯的理化性质研究

对大米淀粉进行酯化,通过改变温度得到不同取代度的大米淀粉磷酸酯,使用扫描电子显微镜、质构仪、快速黏度分析仪、流变仪对大米淀粉及其不同取代度的淀粉磷酸酯的理化性质进行了测定。结果显示:大米磷酸酯淀粉的硬度、回复性、胶性和咀嚼性要低于大米原淀粉,凝聚性和黏着性要高于原淀粉,取代度越大硬度、回复性、胶性和咀嚼性越小,凝聚性和黏着性越大;大米淀粉磷酸酯的开始糊化温度要小于大米原淀粉,峰值黏度、最低黏度、最终黏度、崩解值、消减值要小于大米原淀粉,取代度增大,开始糊化温度降低,峰值黏度、最低黏度、最终黏度、崩解值、消减值增大。大米淀粉经过磷酸酯变性后,黏度增加了,不易回生,稳定性加强了,凝沉性减弱了,且取代度越高,这些性质越明显;大米淀粉磷酸酯和大米淀粉属于剪切稀化流体,在相同剪切速率下,取代度越大的大米淀粉磷酸酯表观黏度越大。     

黑龙江主栽小米品种品质特性及其相关性分析

对6种黑龙江主栽小米的糊化特性、质构特性、营养品质和感官品质等品质特性及其相关性进行了研究。研究结果表明:6个品种的直链淀粉质量分数在14.56%～19.72%之间,主要为低直链淀粉;粗蛋白质质量分数在9.27%～11.88%之间;粗脂肪质量分数在2.63%～3.83%之间。直链淀粉含量与小米粉的黏着性呈正相关;支链淀粉、直链淀粉及粗淀粉含量与糊化时间和糊化温度呈负相关,与其他糊化特性呈正相关。质构特性与支直比、粗脂肪含量、粗蛋白质含量呈负相关,与其他营养成分含量呈正相关。支直比、粗脂肪及粗蛋白质含量与米粥的感官指标呈正相关;小米粥的感官评分与糊化时间和糊化温度呈正相关,与其他糊化指标呈负相关;小米粥各感官指标与质构特性呈负相关。因此,小米的品质特性之间存在着一定的相关性。     

高抗性淀粉大米对方便米饭品质及GI值的影响研究

以高RS大米和市场普通大米为原料,研究不同添加量的高RS大米对方便米饭质构特性、感官评分、GI值的影响。通过质构特征分析和差示扫描量热仪测定在不同贮存时下,不同添加量的高RS大米对方便米饭淀粉抗回生效果的影响。结果显示,高RS大米添加量的增加,提高了方便米饭硬度、粘性和咀嚼性,增加了方便米饭的直链淀粉和抗性淀粉含量,同时降低了方便米饭的感官评分和GI值。此外,随着贮存时间的增加,高RS大米的添加量越高,方便米饭的硬度、相对结晶度、回生焓也越高。为方便米饭产品开发与大米精深加工提供依据。     

普鲁兰多糖对籼米粉凝胶及老化特性的影响

探究不同添加量的普鲁兰多糖(0%、2%、4%、6%、8%)对籼米粉糊化特性、流变特性、凝胶质构以及微观结构的影响。结果表明,普鲁兰多糖的添加使米粉的糊化特性、流变特性、凝胶质构和微观结构发生显著变化。随着普鲁兰多糖添加量的增加,混合粉的峰值黏度、最低黏度、崩解值、回生值、弹性模量、黏性模量均逐渐降低,糊化温度略有升高,表明普鲁兰多糖抑制了大米淀粉的糊化;X-射线衍射的分析表明普鲁兰多糖的添加降低了淀粉的重结晶度,抑制了淀粉老化;普鲁兰多糖添加后的凝胶呈现出多孔状结构,表明淀粉连续性的凝胶结构被破坏,从而导致凝胶的硬度、弹性、黏聚性、胶着度、咀嚼性逐渐降低。     

籼粳稻两个品种大米储藏过程中蛋白质氧化对其蒸煮食用品质的影响

以新收获籼稻‘金优207’和粳稻‘吉粳88’大米为原料,采用温度37 ℃、相对湿度85%的条件进行加速陈化储藏,研究蛋白质氧化对大米蒸煮食用品质的影响。结果显示：随着储藏时间的延长,大米蛋白氧化程度不断增加;米粉峰值黏度、最终黏度、回生值和米饭硬度与大米蛋白羰基含量呈极显著正相关（P＜0.01）,与总巯基和游离巯基含量呈极显著负相关（P＜0.01）;米饭咀嚼性、弹性、外观、气味、适口性、滋味、冷饭质地与大米蛋白羰基含量呈极显著负相关（P＜0.01）,与总巯基含量和游离巯基含量呈极显著正相关（P＜0.01）;米粉最低黏度、米饭硬度与大米蛋白二硫键含量呈极显著正相关（P＜0.01）,而米饭黏聚性、回复性和黏着性则与大米蛋白二硫键含量呈极显著负相关（P＜0.01）。这表明加速陈化储藏过程中,随着蛋白质氧化程度的增加,大米老化回生程度增加,米饭质构特性和感官品质明显下降。     

大米粉、大米淀粉及其磷酸酯淀粉的物性特征研究

利用快速黏度分析仪和质构仪测定了大米粉、大米淀粉及其磷酸酯淀粉的黏滞特性和质构特性,并用动态流变仪测定了大米粉、大米淀粉和磷酸酯淀粉糊的凝胶和回生。结果显示:磷酸酯淀粉的糊化温度显著低于大米粉和大米淀粉的糊化温度;磷酸酯淀粉抗老化性最强,不易回生,大米粉抗老化性最弱,易回生。大米淀粉经过磷酸酯化变性后,峰值黏度、崩解值和最终黏度增加,硬度、黏附性、弹性、胶黏性显著降低,凝聚性增强。在降温冷却过程中,大米粉的储存模量比大米淀粉和磷酸酯淀粉的储存模量增长速度快,大米粉和大米淀粉的损失因数降低,磷酸酯淀粉的损失因数升高。     

Evaluation of Texture Differences among Varieties of Cooked Quinoa

Texture differences of cooked quinoa were studied among 13 different varieties. Correlations between the texture parameters and seed composition, seed characteristics, cooking quality, flour pasting properties, and flour thermal properties were determined. The results showed that texture of cooked quinoa was significantly differed among varieties. ‘Black,’ ‘Cahuil,’ and ‘Red Commercial’ yielded harder texture, while ‘49ALC,’ ‘1ESP,’ and ‘Col.#6197’ showed softer texture. ‘49ALC,’ ‘1ESP,’ ‘Col.#6197,’ and ‘QQ63’ were more adhesive, while other varieties were not sticky. The texture profile correlated to physical?‐chemical properties in different ways. Protein content was positively correlated with all the texture profile analysis (TPA) parameters. Seed hardness was positively correlated with TPA hardness, gumminess, and chewiness at P ≤ 0.09. Seed density was negatively correlated with TPA hardness, cohesiveness, gumminess, and chewiness, whereas seed coat proportion was positively correlated with these TPA parameters. Increased cooking time of quinoa was correlated with increased hardness, cohesiveness, gumminess, and chewiness. The water uptake ratio was inversely related to TPA hardness, gumminess, and chewiness. Rapid Visco Analyzer peak viscosity was negatively correlated with the hardness, gumminess, and chewiness (P < 0.07); breakdown was also negatively correlated with those TPA parameters (P < 0.09); final viscosity and setback were negatively correlated with the hardness, cohesiveness, gumminess, and chewiness (P < 0.05); setback was correlated with the adhesiveness as well (r = ?0.63, P = 0.02). Onset gelatinization temperature (T_o) was significantly positively correlated with all the texture profile parameters, and peak temperature (T_p) was moderately correlated with cohesiveness, whereas neither conclusion temperature (T_c) nor enthalpy correlated with the texture of cooked quinoa.     

Effect of Compositional Variation of Gluten Proteins and Rheological Characteristics of Wheat Flour on the Textural Quality of White Salted Noodles

Protein quality parameters of wheat flour, as well as protein content, showed significant relationship with hardness, cohesiveness, springiness, adhesiveness, chewiness, and gumminess of the cooked noodles. A significant positive correlation (0.54) was observed between glutenins and hardness of noodles. Chewiness of the noodles increased with the protein content, sodium dodecyl sulfate sedimentation volume, dough development time, dough stability, and glutenins. Hardness, springiness, cohesiveness, gumminess, and chewiness of the noodles were negatively affected by gliadin to glutenin ratio. Multiple regression analysis depicted significant relationships of the various noodle quality parameters with wheat flour characteristics. The results revealed that the relative composition of the gliadins and glutenins had a considerable effect on the textural profile of noodles indicating their defining contribution on the noodle quality. The resulting information could be useful in predicting the noodle-quality potential of the varieties.     

甘薯淀粉对山药凝胶肠理化特性的影响

为研究甘薯淀粉对山药凝胶肠理化特性的影响,对不同甘薯淀粉添加量下山药凝胶肠的质构特性、色度、热特性、水分状态、微观结构以及结晶特性进行了测试。结果表明：甘薯淀粉的添加显著增强了山药凝胶肠的硬度、胶着性、咀嚼性、内聚性和回复性,但黏性、弹性和白度下降;当甘薯淀粉添加量达到20%时,凝胶肠硬度达到7 060.65 g,胶着性为5 263.38 g,咀嚼性为4 623.80 g,内聚性为0.75,回复性为0.42,接近市售火腿肠的质地。甘薯淀粉的添加降低了山药凝胶肠的含水量和水分子的自由度,导致淀粉分子运动受限从而使相对结晶度和回生焓降低,凝胶肠质地更为致密。     

压榨型鲜湿米粉条凝胶质构特性及食用品质影响因素

以压榨型鲜湿米粉条凝胶品质影响因素为研究对象,主要探讨了大米粉基本理化指标、快速黏度分析(rapid visco analyze,RVA)糊化特性、大米淀粉结晶特性对压榨型鲜湿米粉条的食用品质及其凝胶质构特性的影响。研究表明大米粉直链淀粉的质量分数与米粉条的感官得分、质构特性指标(除黏附性、弹性外)呈显著或极显著正相关(P0.05,P0.01),大米粉支链淀粉质量分数与米粉条感官得分、质构特性指标(除黏附性、弹性外)呈显著或极显著负相关(P0.05,P0.01);大米粉粗蛋白(除与恢复性呈显著正相关外)、粗脂肪质量分数与米粉条凝胶特性和食用品质相关性不显著(P0.05);X射线衍射、傅里叶变换红外光谱2种方法分析得到的结晶度RX和RI均与米粉条的凝胶特性指标和食用品质感官得分均无显著相关性(P0.05)。RVA糊化特性参数中的峰值黏度、最低黏度和最终黏度与米粉条的感官得分、质构特性指标(除黏附性、弹性外)呈显著或极显著正相关性(P0.05,P0.01);衰减值虽与感官得分、凝胶质构特性指标(除与黏附性显著负相关外)均呈一定的负相关性,但均不显著(P0.05);而回生值则与米粉条感官得分、凝胶质构特性指标的硬度、胶着性、咀嚼性、恢复性均呈极显著正相关(P0.01)。由此可见,直链淀粉、支链淀粉质量分数及RVA糊化特性参数可用来预测压榨型鲜湿米粉条的食用品质关键性指标。     

施氮量和品种类型对稻米食味品质的影响

以常规晚粳、杂交晚粳、杂交中籼3 种类型水稻为材料,在大田条件下设置0、150、225、300 kg/hm2 这4 种施氮水平,研究品种类型和施氮量对食味品质的影响。结果表明：随着施氮量的增加,米饭的硬度、黏聚性、咀嚼度、回复性呈先增加后降低趋势,最大值在225 kg/hm2水平;黏着性呈先降低后升高趋势,最低值在225 kg/hm2水平;弹性不受氮肥的影响;香气、光泽、味道、口感和食味值呈下降趋势;完整性则一直增加。常规晚粳的米饭各项质构、食味指标均优于杂交晚粳、杂交中籼,杂交晚粳略优于杂交中籼。硬度与黏聚性、咀嚼度、回复性、完整性极显著正相关,与黏着性、香气、光泽、味道、口感、味道、食味值极显著负相关,食味计的各指标间都有显著的相关性,质构指标中除弹性和黏聚性外,其他指标都与食味计指标有显著相关性。     

CHANGES IN PHYSICO-CHEMICAL, THERMAL, COOKING AND TEXTURAL PROPERTIES OF RICE DURING AGING

Studies were undertaken to investigate the effect of aging on the physico-chemical, thermal, cooking and textural properties of milled rice obtained from two rice cultivars (Basmati-370 and Sharbati). The physicochemical properties like amylose content, liquification number decreased while the free fatty acid content increased with aging. Basmati-370 milled rice had higher cooking time and elongation ratio which subsequently increased with aging in both the cultivars. Water uptake and gruel solids loss also decreased significantly with the aging of the milled rice from both the cultivars. Sharbati milled rice showed higher transition temperatures, enthalpy of gelatinization and peak height index than Basmati-370 rice cultivar when determined by Differential Scanning Calorimeter. All these thermal parameters decreased with the aging of milled rice from both the cultivars. Textural properties such as packability, hardness, cohesiveness, extrudability and chewiness of cooked rice were measured using Instron Universal Testing Machine by back extrusion test. Basmati-370 cooked rice had higher packability, hardness, cohesiveness, extrudability and chewiness value as compared to Sharbati cooked rice. The values for all textural parameters in both the cultivars increased during aging, however, the increases were greater in Basmati-370 rice.