现代食品科技2012，Vol.28Issue(7)：772-775,791,5.
酸湿热处理对米粉性质的影响研究
Effect of Acid and Heat-moisture Treatment on the Properties of Rice Flour
摘要
Abstract
The rice flour was modified by acid and heat-moisture treatment in the experimental condition in this paper. Polarization microscope, scanning electron micrograph, infrared spectrometer, X-ray diffraction (XRD), differential scanning calorimetry (DSC) instrument, Brabender viscosity instrument were used to study the properties of rice flour before and after the treatment. The results indicated that its protein content was reduced, while other components kept constant The processed rice flour granules were damaged lightly by acid and heat-moisture. X-ray diffraction analysis showed that the acid and heat-moisture treatment made crystalline structure of starch reduced. No clear change was observed in infrared spectrometer. DSC showed that the endothermic peak of rice starch moved backward, and the absorption enthalpy (△H) decreased. Brabender paste viscosity curve showed that the samples had low viscosity. The in-vitro classification of nutritional segments of modified rice flour showed that its slowly digestible starch (SDS) content increased to some extent关键词
米粉/酸湿热处理/性质/慢消化淀粉Key words
rice flour, acid & heat-moisture treatment properties, slowly digestible starch (SDS)引用本文复制引用
李源,张欣欣,黄立新..酸湿热处理对米粉性质的影响研究[J].现代食品科技,2012,28(7):772-775,791,5.基金项目
广东省教育部产学研结合项目(20079090200010:2011A090200062) （20079090200010:2011A090200062）
广州市科技计划项目(12A62581538) （12A62581538）
