| 发芽对糙米淀粉理化特性的影响 |
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| 引用本文： | 郑艺梅,刘杰,华平.发芽对糙米淀粉理化特性的影响[J].食品与发酵工业,2006,32(10):47-50. |
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| 作者姓名： | 郑艺梅 刘杰 华平 |
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| 作者单位： | 1. 安徽科技学院,凤阳,233100;华中农业大学,武汉,430070
2. 华中农业大学,武汉,430070 |
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| 基金项目： | 安徽省教育厅科研项目;安徽科技学院校科研和教改项目 |
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| 摘 要： | 以未发芽、发芽12、24、36 h的糙米为原料提取淀粉,并对淀粉及其组分含量、淀粉糊的透明度、凝沉性质、冻融稳定性、酶解率以及粘度等进行分析,研究发芽对糙米淀粉理化特性的影响。结果表明:糙米发芽后淀粉及其组分的含量、淀粉糊的酶解率以及淀粉糊的粘度均降低;淀粉糊的透明度和冻融稳定性均增强;凝沉稳定性变化不大。其中发芽24 h的糙米淀粉的理化特性变化最明显。发芽对糙米淀粉的理化特性具有一定的改善作用。
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| 关 键 词： | 发芽糙米 淀粉 理化特性 |
| 收稿时间： | 05 17 2006 12:00AM |
| 修稿时间： | 10 10 2006 12:00AM |
Effect of Germination on Physicochemical Properties of Brown Rice Starch |
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| Zheng Yimei,Liu Jie,Hua Ping.Effect of Germination on Physicochemical Properties of Brown Rice Starch[J].Food and Fermentation Industries,2006,32(10):47-50. |
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| Authors: | Zheng Yimei Liu Jie Hua Ping |
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| Affiliation: | 1Anhui Science and Technology University, Fengyang 233100, China; 2Huazhong Agricultural University, Wuhan 430070, China |
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| Abstract: | Brown rice germinated at 0,12,24 and 36 h were chosen to extract starch and to study its physicochemical properties,including content of starch and its component,starch paste clarity,retrogradation,freeze-thaw stability,enzymatic hydrolyzation and viscosity.The results revealed that after germinating,the content of starch and its component,enzymatic hydrolyzation and viscosity declined,whereas clarity and freeze-thaw stability enhanced.Retrogradation of starch paste had no obvious change.The most notable changes of starch physicochemical properties was happened at 24 h germinating.Germinating can improvement the physicochemical properties. |
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| Keywords: | germinated brown rice starch physicochemical properties |
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