大米中不同组分对大米老化特性的影响研究

打开文本图片集

摘 要：本试验以大米粉为对象，利用TPA物性测定与RVA黏度测定相结合的方法，研究不同组分对大米粉糊化及老化特性的影响。在大米中添加不同含量的脂肪、蔗糖、蛋白质，检测老化指标。试验结果表明脂肪、蔗糖、蛋白质含量高，老化速率慢。这3种组分影响老化速率的顺序为蛋白质>蔗糖>脂肪。

关键词：大米粉;脂肪;蔗糖;蛋白质;老化

The Influence of Different Components in Rice on Rice Flour Retrogradation Characteristics

CHEN Ying1， LIN Nan2

（1.Jilin Business and Technology College， Changchun 130000， China; 2.Jilin Prduct Quality Supervision and Inspection and Institute， Changchun 130000， China）

Abstract： Taking rice flour as the object， the effects of different components on the gelatinization and aging characteristics of rice flour were studied by the combination of TPA physical property measurement and RVA viscosity measurement. Different contents of fat， sucrose and protein were added to rice to detect the aging index. The results show that the contents of fat， sucrose and protein are high and the aging rate is slow. The order of these three components affecting the aging rate is protein>sucrose>fat.

Keywords： rice flour; fat; sucrose; protein; retrogradation

近年来，淀粉类食品老化问题成了人们关注的焦点。（剩余3285字）