大米中不同組分對大米老化特性的影響研究

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摘 要：本試驗(yàn)以大米粉為對象，利用TPA物性測定與RVA黏度測定相結(jié)合的方法，研究不同組分對大米粉糊化及老化特性的影響。在大米中添加不同含量的脂肪、蔗糖、蛋白質(zhì)，檢測老化指標(biāo)。試驗(yàn)結(jié)果表明脂肪、蔗糖、蛋白質(zhì)含量高，老化速率慢。這3種組分影響老化速率的順序?yàn)榈鞍踪|(zhì)>蔗糖>脂肪。

關(guān)鍵詞：大米粉;脂肪;蔗糖;蛋白質(zhì);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

近年來，淀粉類食品老化問題成了人們關(guān)注的焦點(diǎn)。（剩余3285字）