食品与发酵工业2018，Vol.44Issue(4)：82-88,7.DOI:10.13995/j.cnki.11-1802/ts.014693
超高压处理对发芽糙米淀粉凝胶特性的影响
Effect of high hydrostatic pressure processing on the gel properties of germinated brown rice starch
摘要
Abstract
In this paper,starches from germinated brown rice were treated by high hydrostatic pressure (HHP) processing.The effects of pressure level,pressure holding time and pH on texture and gelation properties of starch gel,as well as the freeze-thawing stability were studied.It was found that the adhesiveness,cohesiveness,resilience and gumminess of starch gel were improved by HHP.RVA results exhibited that after HHP treatment for 20 min,peak viscosity of starch gel rose from 404.83 mPa · s to 595.75 mPa · s,while hot paste viscosity,final viscosity,setback and attenuation values were also increased.However,the peak time and pasting temperature of starch gel decreased after pressure treatment.The effects of pressure level and pH on RVA were insignificant,indicating that pressure-treated starch were more stable to pressure and pH change.Besides,after treating at 200 MPa and pH 5 or 8 for 10 min,the freezing-thawing stability of starch gel also got improved.关键词
发芽糙米/淀粉/超高压/凝胶特性Key words
germinated brown rice/starch/high hydrostatic pressure processing/gel properties引用本文复制引用
张静林,刘桂玲,陶阳,赵黎平,罗伟斌,韩永斌,叶晓松,叶明儒,叶淑娴..超高压处理对发芽糙米淀粉凝胶特性的影响[J].食品与发酵工业,2018,44(4):82-88,7.基金项目
镇江市重点研发计划(现代农业)项目(NY2015011) （现代农业）
