糯米的化学成分与其米糕淀粉老化的关系研究
详细信息Chemical composition of the glutinous rice and their relationships to retrogradation properties of rice cake starch
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摘要: 以粳糯米、血糯米和籼糯米为原材料,采用凝胶色谱、物性测试仪和X-射线衍射,研究糯米的化学成分与其米糕淀粉老化的关系。结果表明,支链淀粉具有高Ⅲ峰和低Ⅱ峰结构籼糯米糕的质构参数硬度、胶粘性和咀嚼性以及结晶度均高于具有无Ⅲ峰和高Ⅱ峰结构粳糯米糕和血糯米糕,脂肪含量低及蛋白含量高的籼糯米糕更易回生老化。Ⅱ峰峰面积与硬度、结晶度在0.05水平上呈显著负相关,相关系数分别为0.998和0.999,硬度与结晶度在0.05水平上呈显著正相关,相关系数为1.000。Abstract: Japonica glutinous rice, blood glutinous rice and indica glutinous rice as raw materials, determination of its chemical composition and starch retrogradation by gel chromatography , TPA and X -ray diffraction. Results showed that the texture parameters including hardness, adhesive, chewing, and crystallinity of indica glutinous rice cake, which had high peak Ⅲ and low peak II of amylopectin were higher than japonica glutinous rice cake and blood glutinous rice cake, which had nopeak Ⅲ and high peak II. The indica waxy rice cake which was low in fat and high in protein, was easier retrogradation. Ⅱ peak area and hardness, the degree of crystallinity was significantly negatively correlated at the 0.05 level, the correlation coefficients were 0.998 and 0.999, Hardness and degree of crystallinity was a significant positive correlation at the 0.05 level, the correlation coefficient was 1.000.
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