| 大米淀粉结构与质构品质的研究进展 |
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| 引用本文： | 王静,毛慧佳,李洪岩,.大米淀粉结构与质构品质的研究进展[J].中国食品学报,2020,20(1):1-9. |
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| 作者姓名： | 王静 毛慧佳 李洪岩 |
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| 作者单位： | 北京工商大学食品与健康学院中加食品营养与健康联合实验室; |
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| 基金项目： | 国家自然科学基金项目（31901729）；北京优秀人才培养资助青年拔尖团队项目（2016000026833TD01）；北京市属高校高水平教师队伍建设支持计划（IDHT20180506） |
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| 摘 要： | 随着人民生活水平的改善,对大米口感品质的期望越来越高,其中大米的硬度和黏度品质是众多口感品质中最具识别性的两种,可通过质构仪进行表征。本文详细探讨影响大米质构品质的主要因素,介绍测定大米质构品质常用的方法以及发展趋势。由于淀粉是大米最主要的组分,因此还综述了淀粉的多层级结构及其表征方法,并重点总结大米主要质构品质(硬度和黏度)的分子机制,即淀粉结构与大米质构品质的构效关系,以期为大米口感品质的改善与美味米制食品的开发提供借鉴。
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| 关 键 词： | 大米结构 淀粉 质构 感官 分子机制 |
Research Progress of Starch Structure and Rice Texture |
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| Wang Jing,Mao Huijia,Li Hongyan.Research Progress of Starch Structure and Rice Texture[J].Journal of Chinese Institute of Food Science and Technology,2020,20(1):1-9. |
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| Authors: | Wang Jing Mao Huijia Li Hongyan |
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| Affiliation: | (China-Canada Joint Lab of Food Nutrition and Health(Beijing),Beijing Technology&Business University,Beijing 100048) |
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| Abstract: | With the improvement of living standards,the expectation of rice taste is getting higher and higher.Hardness and stickiness are two most important and discriminable textural attributes.This study discussed the factors affecting rice texture,introduced the common methods for textural evaluations.Since starch is the most important component of rice,the mulit-levels of starch and its characterization methods are also listed,eventually the relationship between starch structure and rice texture are proposed.This could help rice industry improve rice mouthfeel and design tasty rice foods. |
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| Keywords: | rice starch texture sensory molecular mechanism |
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