大米淀粉理化指标对其凝胶特性的影响

利用动态流变仪考察了 8种不同理化指标的大米淀粉在加热和冷却过程中凝胶黏弹性的变化 ,并用SPSS统计软件对大米淀粉理化指标与凝胶特性进行了相关性分析 .实验结果表明 :大米淀粉胶凝的速度和凝胶强度主要与淀粉中的直链淀粉含量有关 ,直链淀粉含量高的淀粉胶凝速度快 ,凝胶强度大 ;大米淀粉的胶稠度和淀粉粒的膨胀度等指标对其凝胶特性影响并不显著 .支链淀粉形成的凝胶其强度随温度的变化是可逆的 ,随着淀粉中直链淀粉含量的增加 ,这种变化的不可逆性增强 .

Effects of Physicochemical Properties of Rice Starch on Its Gels

The viscoelasticity of eight kinds of rice starch in different thermal processes was studied by dynamic oscillatory rheometry, and the correlation coefficients of physicochemical properties of rice starch and its gels were analysed by SPSS software. Results indicated that the starch with higher amylose content could gelate quickly and its gels was stronger. The gel consistency and swelling power of rice starch were not main factors effected on its gels. The changes of amylopectin gel in different thermal processes was reversible, the higher amylose content, the less reversibility this process became.