糯米淀粉的晶体性质和糊化特性

以不同产地、品种的糯米为原料,探讨糯米淀粉晶体性质和糊化特性的差异,并进行相关性分析,以期为糯米食品加工的原料选择提供参考。试验结果表明,糯米淀粉的结晶度为16.4%~25.3%,糊化温度为71.1~87.2℃,且结晶度和糊化温度均以珍珠糯最高,禾胜糯1次之,扬丰糯最低。其中,结晶性质主要取决于品种,受产地影响相对较小,而产地、品种的差异极大地影响糯米淀粉的糊化性质。相关性分析表明,糯米淀粉的碘蓝值、结晶度与糊化温度三者之间呈极显著正相关关系。因此,品种和产地对糯米淀粉的结晶性质和糊化特性均有较大影响。

Crystallinity and Pasting Properties of Glutinous Rice Starches

The differences in crystallinity and pasting properties of glutinous rice starch from different varieties and areas were studied, and the correlation analysis was employed in the hope of providing a theoretical basis and guidance to the raw material selection for glutinous rice food processing. Results indicated that the crystallinity of glutinous rice starches was from 16.4% to 25.3%, and the gelatinization temperature ranging from 71.1 ?? to 87.2 ??. The glutinous rice named Zhenzhu had the highest degree of crystallinity and the highest pasting temperature, with Hesheng1 occupying the second place, while the Yangfeng which had the minimum degree of crystallinity and the lowest pasting temperature. The crystallinity characteristics of glutinous rice starch is determined mainly by the glutinous rice varieties, less affected by differences in producing area while the origin and species both represented greater influence on the pasting properties. Correlation analysis showed that the glutinous rice starch iodine blue value, degree of crystallinity and gelatinization temperature were very significant positive correlation between the two. As a result, both varieties and producing area have a great influence on the crystallinity characteristics and pasting properties of glutinous rice starches.