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醇溶蛋白对大米淀粉粘滞性和质构性的影响

DOI: 10.3969/j.issn.1000-1298.2007.9.070949, PP. 196-198

Keywords: 大米淀粉,醇溶蛋白,粘滞性,质构性

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Abstract:

利用快速粘度分析仪和质构仪测定了添加醇溶蛋白的大米淀粉、3个大米品种米粉和去除醇溶蛋白后米粉的粘滞特性和质构特性。结果显示:添加醇溶蛋白的大米淀粉的粘滞谱崩解值显著增大,而淀粉凝胶的硬度、胶粘性和粘附性显著减小;去除醇溶蛋白后米粉的峰值粘度、崩解值和最终粘度都显著增大,凝胶的硬度和粘附性也显著增大。在去除醇溶蛋白的米粉中重新加入醇溶蛋白,与原米粉的RVA谱比较显示,差异不显著;醇溶蛋白对淀粉的黏滞特性和质构特性有显著影响。

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