食品工业科技2017，Vol.38Issue(22)：42-45,50,5.DOI:10.13386/j.issn1002-0306.2017.22.009
黑米淀粉理化性质分析
Study on physicochemical property of black rice starch
摘要
Abstract
By comparison between rice starch and black rice starch,the physicochemical property of black rice starch were analyzed in detail in the following categories:the solubility and swelling power,retrogradation and freeze-thaw stability.The results indicated that the black rice starch had polygon granule with small size.When the temperature reaches 60 degrees centigrade,the gelatinization degree of black rice starch was increased rapidly,meanwhile its structures were destroyed.The black rice starch had better solubility and swelling power compared with that of rice starch when the temperature reaches 55 degrees centigrade.It had worse retrogradation and freeze-thaw stability compared with that of rice starch.While the existence of electrolyte (NaC1)and anelectrolyte(sucrose),the freeze-thaw stability was improved.关键词
黑米/淀粉/冻融稳定性/溶解度/性质Key words
black rice/starch/freeze-thaw stability/solubility/property分类
轻工纺织引用本文复制引用
肖昕,宋贤良,陈奕,江远汉..黑米淀粉理化性质分析[J].食品工业科技,2017,38(22):42-45,50,5.基金项目
广东省科技计划项目(2016B070701011,2017A040402006) （2016B070701011,2017A040402006）
国家自然科学基金(31371855). （31371855）
