淀粉糊老化动力学研究

以稻米为原料，采用旋转粘度仪研究较衡浓度淀粉糊的老化动力学。结果表明：不同类型稻米淀粉糊均呈假塑型流体的特征。随存放时间的延长，其流变指数上升，淀粉糊的刚性增大。淀粉糊的老化接近一级化学反应动力学模型，其反应级数稍大于1。用流变指数能较好的描述淀粉糊的老化动力学特征。淀粉糊的老化与其分散相的凝聚、沉淀和连续相的特性有关，当引入连续相流变指数和分散相沉淀率变量时，老化动力学模型的拟和精度进一步提高，直链淀粉和支链淀粉的相互作用会加剧老化进程。

Study on the Retrogradation Kinetics of Starch Pastes

The retrogradation kinetics properties of rice starch pastes from three rice types,i.e.indica rice,japonica rice and glutinous rice were studied separately by using a rotary rheometer.Results indicated that the retrogradation of starch pastes approached to the first order chemical reation model with the reaction order higher than isilightly.The retrogradation kinetics properties of starch paste could be described well by rheological index.The retrogradation was related to the properties of both continuous phase and disperse phase.The precision of equation was the highest when the parameters of rheological index of continuous phase and the sedimentation ratio of dosperse phase were introduced to the model,The interaction of anylose and amylopectin led to the increase of retrogradation.