大米品种对其淀粉凝胶特性的影响

利用动态流变仪考察了8种不同米质的大米淀粉在不同热过程中凝胶粘弹性的变化。实验结果表明：淀粉凝胶的强度主要和淀粉中的直链淀粉含量有关，直链含量高的淀粉形成凝胶速度快，强度大；支链淀粉形成的凝胶其强度随温度的变化是可逆的，随着淀粉中直链含量的增加，这种变化的不可逆增强；淀粉中脂类的含量降低了淀粉凝胶的强度。

Effects of Rice Varieties on Its Starch Gels Properties

The viscoelasticity of eight kinds of rice starch in different thermal process was studied by dynamic oscillatory rheomety.Results indicate that the starch which has higher amylose content can gelate quickly and thegel is stronger.The strength change of amylopectin gel with different temperature is reversible.Higher amylose content makes this process more irreversible.The lipids in rice starch can decrease the gel strength.