食品工业科技2017，Vol.38Issue(12)：87-91,96,6.DOI:10.13386/j.issn1002-0306.2017.12.016
微波处理对大米RVA谱特征值和微观结构的影响
Effect of microwave treatment on RVA spectrum characteristic values and microstructure of rice
摘要
Abstract
Different microwave power and time was to deal with packaged rice,and then quality measurement and scanning electron microscopy (SEM) were made.The changes of rice gelatinization quality and microstructure were analyzed systematically.Moreover,the variation and mechanism of the RVA spectrum characteristic value were dicussed from the point view of microstructure.The results showed that microwave treatment reduced the rice cooking gelatinization peak viscosity,through viscosity,final viscosity and setbaek.Gelatinization temperature and breakdown values increased with the increase of microwave power and treatment time.Both microwave power(400,640 W)and treatment time (60,90 s)had significant effects on the characteristic value of RVA (p ＜ 0.05),while the power increased to 800 W and time reached to 120 s were both extremely significant(p ＜ 0.01).Microwave treatment modified the structure and morphology of starch granules,the space of starch granules became larger after microwave treatment,and then more water could be penetrated during cooking,so the quality of rice was improved.Microwave treatment optimized pasting properties of rice,changed the morphology and structure of rice starch granules and improved the eating quality of rice.关键词
大米/微波处理/糊化特性/微观结构Key words
rice/microwave treatment/pasting properties/microstructure分类
轻工纺织引用本文复制引用
张晓红,万忠民,孙君,陈培栋,刘兵..微波处理对大米RVA谱特征值和微观结构的影响[J].食品工业科技,2017,38(12):87-91,96,6.基金项目
农业成果转化资金(SQ2013ECC100008) （SQ2013ECC100008）
粮食公益性行业科研专项经费项目(201513001) （201513001）
江苏高校优势学科建设工程资助项目. （）
