摘要
将粳米、籼米及糯米在4℃、25℃、36℃下分别储存0月、1月、3月及6月后首次借助于损伤淀粉测试仪研究其磨粉后产生的损伤淀粉碘吸收特性的变化情况,然后应用色度仪及紫外可见分光光度仪分别测试滤液的L、a、b、c、h、x、y、z值及吸光度(A620、A350),研究其碘吸收后溶液颜色的变化情况。实验结果表明:不同种类的大米由于蛋白质、淀粉的组织结构不同以及蛋白质-淀粉的结合力不同致使产生不同的损伤淀粉情况,使之碘吸收特性存在差异性,同时,储存温度与储存时间影响大米的损伤淀粉程度,从而使淀粉的碘吸收特性发生改变,表现出明显的时间与温度依赖性。另外,实验发现碘吸收值与b、c之间存在高度负相关,与z之间亦呈现高度正相关性。
Glutinous rice, japonica rice and indica rice are stored at 4 ℃, 25 ℃ and 36 ℃ for 0 month, 1 month, 3 months and 6 months respectively, which are subsequently grilled to study its iodine absorption properties of emerged damaged starch with the damaged starch meter. After iodine absorption, the solution is filtrated and the filtrate is then tested with color meter and UV meter to obtain parameters like L, a, b, c, h, x, y, z, A620 and A350 for studying the color change of solution. The results show that the iodine absorption properties of damaged starch exist difference for the different kinds of rice owing to varied damaged starched resulting from the different organization structure of protein and starch as well as the different combining force of proteinstarch. At the same time, the storage temperature and storage time affect the extent of damaged starch of rice, which makes the iodine properties of starch change showing obvious dependence on time and temperature. In addition, experiments find out that iodine absorption has a highly negative correlation with b and c, while highly positive correlation with z.
出处
《粮食与食品工业》
2015年第5期9-13,共5页
Cereal & Food Industry
基金
2014年杭州市农业科研攻关专项基金资助(项目编号:20140432B107)
关键词
储存
大米
淀粉
碘吸收
影响
storage
rice
starch
iodine absorption
effect
