食品与机械2009，Vol.25Issue(4)：9-13,63,6.
两种大米淀粉及其磷酸酯淀粉理化特性的比较研究
Comparison of the physicochemical properties of two rice varieties starch and its modified starches
摘要
Abstract
This test mainly dealt with the physicochemical properties of the flours, starches and modified starches (substitution degree DS =0.068) of two rice varieties, indica rice and japonica rice. The swelling powers of flour, starch and phosphate starch of japonica rice were 7.5, 10.7, 21.6 g/g respectively, significantly higher than that of indica rice (5.8, 8.9, 17.4 g/g). Modified starches showed higher transmittance compared to starches, and the transmittance of starches were slightly higher than the flours. The pasting property investigated with rapid visco analyzer (RVA) indicated that the higher the swelling power, the higher the peak viscosity and breakdown value of paste, and the pasting property was also affected by protein and amylose ingredients. The results of theological properties determined using rheological rheometer showed that at same temperature, the storage modulus G' of flour, starch and modified starch of indica rice were higher than that of japonica rice respectively. For each variety, flour showed the highest G' , and lowest G' of modified starch.关键词
大米/全粉/淀粉/磷酸酯淀粉/理化特性Key words
Rice/Flour/Starch/Phosphate starch/Physicochemical properties分类
轻工纺织引用本文复制引用
林亲录,肖华西..两种大米淀粉及其磷酸酯淀粉理化特性的比较研究[J].食品与机械,2009,25(4):9-13,63,6.基金项目
国家863课题项目(编号:2006AA10Z341) （编号:2006AA10Z341）
湖南省重大科技专项(编号:2007FJ1007). （编号:2007FJ1007）
