大米淀粉物化特性与糊化曲线的相关性研究

以不同品种的大米淀粉为原料，采用快速黏度分析仪（RVA）研究不同品种大米淀粉的糊化曲线的差异，碘兰值和酶解力等物化特性对糊化特性的影响。结果表明，不同品种大米淀粉的碘兰值、酶解力存在差异，以籼米淀粉的碘兰值最大，其次是粳米淀粉和糯米淀粉。粳米淀粉和糯米淀粉酶解力相对较大。糊化温度、最终黏度、最低黏度、回升值与碘兰值均呈不同程度的正相关。峰值黏度、最低黏度、最终黏度、回升值、糊化温度与酶解力呈不同程度的负相关。采用碘兰值、酶解力的指数模型描述大米淀粉的糊化特性可达到很高的拟合精度。

The Relationship between Physicochemical Property and Pasting Curve of Rice Starch

Starch pasting curves of eight different rice cultivars were studied by Rapid Visco-Analyzer(RVA),and the relationships of the pasting property with blue value and enzyme hydrolyze sensibility of different rice starches were analyzed.The following are the results: The blue value of long grain rice starch is higher than that of short grain rice starch and glutinous rice starch;while the enzyme hydrolyze sensibility of short grain rice starch and glutinous rice starch are higher than that of long grain rice starch.The pasting temperature,final viscosity,lowest viscosity,and setback exhibit positive correlation with the blue value;the pasting temperature,peak viscosity,final viscosity,lowest viscosity,and setback exhibit negative correlation with the enzyme hydrolyze sensibility of the rice starch.The relationships of the starch pasting property with the blue value and the enzyme hydrolyze sensibility can be described by an exponential model.