酸湿热处理对米粉性质的影响研究OA北大核心CSTPCD
Effect of Acid and Heat-moisture Treatment on the Properties of Rice Flour
本文在实验室条件下采用酸湿热处理米粉样品,测定处理前后米粉的化学组成变化、颗粒形貌、结晶性质、红外图谱、热力学性质、糊化性质和消化特性.研究表明,经过酸湿热处理后的米粉蛋白质含量减少较多,其它的粗脂肪、还原糖变化不大.显微结构分析得出米粉保持原有的团粒结构,但偏光十字稍微变得模糊,颗粒的有序结构遭到一定破坏,少数淀粉脐点处出现凹坑.红外图谱变化不大,结晶度变小.处理后米粉的起糊温度升高,糊的峰值粘度降低,吸收焓减小.酸湿热处理可以一定程度下提高米…查看全部>>
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…查看全部>>
李源;张欣欣;黄立新
华南理工大学轻工与食品学院,广东广州510640华南理工大学轻工与食品学院,广东广州510640华南理工大学轻工与食品学院,广东广州510640
米粉酸湿热处理性质慢消化淀粉
rice flour, acid & heat-moisture treatment properties, slowly digestible starch (SDS)
《现代食品科技》 2012 (7)
772-775,791,5
广东省教育部产学研结合项目(20079090200010:2011A090200062)广州市科技计划项目(12A62581538)
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