| 稻米淀粉的研究进展 |
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| 引用本文： | 李兆丰,顾正彪,洪雁. 稻米淀粉的研究进展[J]. 食品科学, 2004, 25(12): 184-188 |
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| 作者姓名： | 李兆丰 顾正彪 洪雁 |
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| 作者单位： | 江南大学食品学院 |
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| 基金项目： | 江苏省自然科学基金资助项目(BK2001019) |
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| 摘 要： | 本文详细介绍了稻米淀粉的提纯、组成与结构,并对稻米淀粉的物理化学性质,包括淀粉的糊化和老化性质、吸水率、溶解度以及膨润力等进行了较全面的综述;同时,比较了籼米淀粉、粳米淀粉和糯米淀粉在组成、结构和物理化学性质上的差异。
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| 关 键 词： | 稻米淀粉 组成 结构 物理化学性质 比较 |
| 文章编号： | 1002-6630(2004)12-0184-05 |
Comprehensive Research on Rice Starch of Three Different Kinds of Rice Spices |
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| LI Zhao-feng,GU Zheng-biao,HONG Yan. Comprehensive Research on Rice Starch of Three Different Kinds of Rice Spices[J]. Food Science, 2004, 25(12): 184-188 |
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| Authors: | LI Zhao-feng GU Zheng-biao HONG Yan |
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| Affiliation: | School of Food Science and Technology,Southern Yangtze University |
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| Abstract: | The purification, composition and structure of rice starches were introduced in detail in the paper. Physicochemical properties of rice starch were summarized comprehensively, including pasting properties (gelatinization and retrogradation), water absorption, solubility, swelling power and etc. Meanwhile, composition, structure and physicochemical properties of indica rice (long grain rice), japonica rice (short grain rice) and waxy rice starches were also compared in the paper. |
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| Keywords: | rice starch composition structure physicochemical properties comparison |
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