| 还原剂DTT对贮藏稻米淀粉黏滞性的影响 |
| |
| 引用本文： | 谢新华,李晓方,肖昕,刘志霞.还原剂DTT对贮藏稻米淀粉黏滞性的影响[J].甘肃农业大学学报,2009,44(2). |
| |
| 作者姓名： | 谢新华 李晓方 肖昕 刘志霞 |
| |
| 作者单位： | 1. 河南农业大学食品科学技术学院,河南,郑州,450002;广东省农业科学院水稻研究所,广东,广州,510640
2. 广东省农业科学院水稻研究所,广东,广州,510640 |
| |
| 基金项目： | 广东省自然科学基金重点项目，河南农业大学博士基金 |
| |
| 摘 要： | 在贮藏精米粉中添加还原剂二硫苏糖醇(DTT),用快速粘度分析仪测定稻米淀粉的黏滞谱,研究DTT打破稻米淀粉二硫键后稻米黏滞性的变化.结果显示,样品中添加DTT后,糊化温度降低,样品的峰值粘度和崩解值大都极显著升高,消减值极显著降低,RVA特征谱上升阶段的线性部分的斜率升高,米饭质地变软变粘,稻米的蒸煮食味品质得到了一定程度的改善.
|
| 关 键 词： | 贮藏稻米 蛋白质 二硫键 淀粉 黏滞性 |
Effect of reduces agent dithiothreity(DTT) on viscosity properties of storage rice starch |
| |
| XIE Xin-hua,LI Xiao-fang,XIAO Xin,LIU Zhi-xia.Effect of reduces agent dithiothreity(DTT) on viscosity properties of storage rice starch[J].Journal of Gansu Agricultural University,2009,44(2). |
| |
| Authors: | XIE Xin-hua LI Xiao-fang XIAO Xin LIU Zhi-xia |
| |
| Institution: | XIE Xin-hua1,2,LI Xiao-fang2,XIAO Xin2,LIU Zhi-xia2(1.College of Food Science and Technology,Henan Agricultural University,Zhengzhou 450002,China,2.Rice Research Institute of Guangdong Academy of Agriculture Science,Guangzhou 510640,China) |
| |
| Abstract: | The change of viscosity in storage milled rice was determined by adding reduce agent dithiothreity(DTT) with Rapid Visco Analyzer(RVA).The result showed that DTT decreased pasting temperatures of rice starch,while increased peak viscosity and breakdown viscosity.DTT reduced setback and changed the slopes of the linear parts of the curves for all samples.The addition of DTT to the cooking water decreased the hardness,increased the adhesiveness and improved eating and cooking quality of rice. |
| |
| Keywords: | storage milled rice protein disulfide bond starch viscosity properties |
| 本文献已被 CNKI 维普 万方数据 等数据库收录！ |
|
