食品科学2017，Vol.38Issue(11)：59-63,5.DOI:10.7506/spkx1002-6630-201711010
籼米糊化特性与碾磨程度的相关性分析
Correlation between Pasting Properties and Milling Degree of Indica Rice
摘要
Abstract
The pasting properties of Indica rice flours from three different commercial cultivars with different milling degrees were measured using a rapid viscosity analyzer (RVA),and the correlation between pasting properties and milling degree was studied as well.The results showed that for all the cultivars,peak viscocity,minimum viscocity,breakdown and final viscocity increased,whereas pasting temperature declined with the increase in milling time representing milling degree,with the greatest changes being observed for all these parameters from 0 to 30 seconds of milling.The values of peak viscosity,minimum viscosity,breakdown,final viscosity,setback,peak time and pasting temperature were 2 053.00-3 588.00,1 006.33-1 801.33,1 055.67-1 876.67,2 087.67-2 888.33,991.67-1 566.33 mPa·s,5.62-6.09 s,71.83-75.60 ℃,respectively.It was shown that milling degree was correlated significantly positively with peak viscocity,minimum viscocity,breakdown and final viscocity (P ＜ 0.01),but significantly negatively with pasting temperature (P ＜ 0.01).Therefore,pasting properties are expected to be new physical properties to quantitatively evaluate rice milling degree in practice.关键词
籼米/碾磨程度/糊化特性/相关性Key words
Indica rice/milling degree/pasting properties/correlation分类
轻工纺织引用本文复制引用
贺财俊,李怡,吴跃,林亲录,吕倩,贾红玲..籼米糊化特性与碾磨程度的相关性分析[J].食品科学,2017,38(11):59-63,5.基金项目
国家自然科学基金面上项目(31571874) （31571874）
粮油深加工与品质控制2011协同创新项目(湘教通[2013]448号) （湘教通[2013]448号）
中南林业科技大学青年科学研究基金重点项目(QJ2012006A) （QJ2012006A）
