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中国精品科技期刊2020
莫小玉, 曲道峰, 韩剑众. 不同粳米的淀粉及其糊化特性与食用性能的研究[J]. 食品工业科技, 2014, (01): 78-82. DOI: 10.13386/j.issn1002-0306.2014.01.058
引用本文: 莫小玉, 曲道峰, 韩剑众. 不同粳米的淀粉及其糊化特性与食用性能的研究[J]. 食品工业科技, 2014, (01): 78-82. DOI: 10.13386/j.issn1002-0306.2014.01.058
MO Xiao-yu, QU Dao-feng, HAN Jian-zhong. Study on japonica rice starch and its gelatinization properties and edible quality of cooked rice[J]. Science and Technology of Food Industry, 2014, (01): 78-82. DOI: 10.13386/j.issn1002-0306.2014.01.058
Citation: MO Xiao-yu, QU Dao-feng, HAN Jian-zhong. Study on japonica rice starch and its gelatinization properties and edible quality of cooked rice[J]. Science and Technology of Food Industry, 2014, (01): 78-82. DOI: 10.13386/j.issn1002-0306.2014.01.058

不同粳米的淀粉及其糊化特性与食用性能的研究

Study on japonica rice starch and its gelatinization properties and edible quality of cooked rice

  • 摘要: 为探索粳米的淀粉特性对粳米饭食用性能的影响,揭示不同粳米的淀粉及其糊化特性与食用性能之间的关系。本实验以10个粳米品种为材料,测定粳米的直链淀粉含量、结晶度和支链淀粉的分支链长等淀粉特性,分析淀粉特性与其糊化特性的相关性,并建立淀粉特性与食用性能的线性回归方程。结果表明:直链淀粉含量与崩解值极显著负相关(r=-0.781,p<0.01),B1链与峰值粘度、崩解值均呈极显著负相关(r=-0.878、p<0.01;r=-0.924,p<0.01),短A链与峰值粘度、崩解值则呈极显著正相关(r=0.874、p<0.01;r=0.938,p<0.01),而B2链只与热浆粘度和崩解值的相关性显著,B3+链与糊化特性的相关性不显著。利用逐步回归分析的方法建立了硬度、粘着性、弹性、内聚性、回复性和感官得分等食用性能指标的线性回归方程,通过回归方程可以对粳米的食用性能进行预测。食用性能较好的粳米,短A链含量较高,而直链淀粉含量、B1链含量和结晶度较低。 

     

    Abstract: To evaluate the relationship between starch and its gelatinization properties and edible quality of japonica rice, ten japonica rice were taken as materials. Amylose content, crystallinity and chain- length distribution of debranched amylopectin were measured. The pearson correlation between starch properties and gelatinization properties were analyzed.Linear regression equations of starch properties and eating quality of cooked rice were established.The results suggested that the negative correlation of AM content and the breakdown value was extremely significant ( r =-0.781, p < 0.01) .The negative correlation of chain B1 with peak viscosity and breakdown value was extremely significant ( r =-0.878、p < 0.01; r =- 0.924, p < 0.01) . The positive correlation of Chain A with peak viscosity and breakdown value was extremely significant ( r = 0.874、p < 0.01; r = 0.938, p < 0.01) .Chain B2 had significant correlation with trough viscosity and breakdown valne only, B3 + had no significant correlation with gelatinization properties. Linear regression equations of hardness, adhesiveness, springiness, cohesiveness, resilience and sensory score of cooked rice were established by stepwise regression analysis. The regression equations can predict the edible properties of japonica rice. Japonica rice with higher chain A content, lower amylose content, chain B1 content and crystallinity had better eating quality.

     

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