摘要
本文分析了4、15、25、35℃储藏15~18个月3个粳稻品种新陈度与mixolab热机械特性参数之间的相关性。储藏15个月后,≤25℃储藏稻谷的米粉酸性指示剂(甲基红和溴百里香酚兰)提取物显示绿色,而35℃储藏稻谷的米粉酸性指示剂提取物显示黄色。随着储藏温度增大,差异扫描量热仪(DSC)测定的米粉糊化焓值增大。与4℃和15℃低温储藏比较,高温储藏增加mixolab测定米粉团形成时间和稳定时间,减少恒温阶段米粉团蛋白网络弱化度,增加淀粉糊化粘度峰值、谷值及回生程度。稻谷新陈度(T620)、米粉糊化焓值(△H)均与mixolab参数呈现多元一次方程关系,决定系数分别是0.9996和0.9957,标准误差分别是0.26和0.07。以T620和△H为因变量的多元线性回归方程中,重要的mixolab参数包括稠度峰值扭矩(C_1)、稠度谷值扭矩(C_2)、糊化峰值扭矩(C_3)、淀粉回生最终扭矩(C_5)、C_1和C_3的扭矩时间(TC_1、TC_3)、C_2和C_4面团温度(Tem C_2、Tem C_4)、β。说明可用mixolab参数预测T_(620)和△H。
This study investigated the relationship between rice freshness, enthalpy of flour gelatinization, and mixolab dough pasting properties of three varieties of japonica rough rice after 18-month storage at four temperatures of 4, 15, 25 and 35℃. After a 18-month storage for the paddy at or below 25 ℃, their flour extracts by acid dye mixture of methyl red and bromothymol blue showed greenish color, but the paddy stored at 35℃ seem to be yellowish in the flour extracts by acid dye mixture. Compared to lower temperate （4 and 15℃） , the higher storage temperature （35℃） increased the gelatinization enthalpy of paddy flour determined by a differential scanning calorimetry （DSC） , also increased mixolab characteristic torque parameters such as the development time （DDT） and stability time （DST） of flour dough, starch gelatinization peak , starch gelatinization minimum （C4） , and starch retrogradation （C5-C4） , with a decrease in protein weakening at a constant temperature phage equations between paddy freshness （T620） / th mixolab dough pasting properties. The corre （C1-C5） . There are multiple linear regression e gelatinization enthalpy lation determination R2 of paddy flour （△H） and for Mixolab dough pasting properties with T620 and with AH were 0.9996 and 0.9957, respectively, and the standard errors of prediction for these two indexes were 0.26 and 0.07, respectively. In the final multiple linear regression prediction models of the T620 and the △H, the consistency peak torque （C1） , consistency minimum torque （C2） , starch gelatinization peak （C3） , starch retrogradation final torque （C5） , the torque time of C1 （TC1） , and C3 （TC3） , the dough temperatures of C2 （TemC2） and C4 （TemC4） , and β of Mixolab were more important parameters. The results showed that mixolab could be used to predict the quality index like the freshness and the enthalpy of rice flour gelatinization for long-term stored rice.
出处
《粮食问题研究》
2018年第1期33-39,共7页
Grain Issues Research
基金
国家人力资源与社会保障部留学归国启动基金(CZ1020)
关键词
稻谷
新陈度
Mixolab参数
糊化焓值
Paddy freshness mixolab dough pasting properties gelatinization enthalpy
