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挤压处理对碎米结构及特性的影响

挤压处理对碎米结构及特性的影响[J]. 食品工业科技, 2013, (01): 92-96. doi: 10.13386/j.issn1002-0306.2013.01.050
引用本文: 挤压处理对碎米结构及特性的影响[J]. 食品工业科技, 2013, (01): 92-96. doi: 10.13386/j.issn1002-0306.2013.01.050
Effect of the extrusion on the structure and properties of broken rice starch[J]. Science and Technology of Food Industry, 2013, (01): 92-96. doi: 10.13386/j.issn1002-0306.2013.01.050
Citation: Effect of the extrusion on the structure and properties of broken rice starch[J]. Science and Technology of Food Industry, 2013, (01): 92-96. doi: 10.13386/j.issn1002-0306.2013.01.050

挤压处理对碎米结构及特性的影响

doi: 10.13386/j.issn1002-0306.2013.01.050
基金项目: 

东北农业大学科学研究基金;

详细信息
  • 中图分类号: TS212

Effect of the extrusion on the structure and properties of broken rice starch

  • 摘要: 研究了挤压处理对碎米结构及特性的影响,通过X-射线衍射分析法、扫描电镜法分别对淀粉颗粒的晶体结构及外表特征进行观察,结果发现挤压处理后的碎米淀粉颗粒的结晶度明显减少;碎米淀粉颗粒外表面呈现不规则形状,并有聚集的现象出现。并对碎米淀粉的溶解性、膨胀力、糊化特性及α-淀粉酶敏感度的测定。挤压处理后碎米淀粉的溶解度增加,膨胀力减小;终值粘度、回生值、衰减值、糊化温度和峰值时间分别从2343、1209、446cP、78.8℃、5.82min降低到114、49、94cP、55.0℃、1.85min;对α-淀粉酶的敏感性有显著的提高。 
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出版历程
  • 收稿日期:  2012-07-30

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