米粉稻品质特性及加工研究进展

针对我国南方早籼稻品质较差而出现的粮食结构性、阶段性、区域性过剩的现象,指出加工方便米粉是早籼稻的良好出路,并分析了米粉的产销现状。综述了影响米粉加工的主要稻米品质性状——直链淀粉含量的研究进展。根据稻米直链淀粉既具遗传稳定性同时又受环境影响的事实,指出筛选米粉稻专用品种和通过栽培措施调节直链淀粉含量是米粉专用稻的研究方向。     

黄豆中的营养微量元素

黄豆中的营养微量元素彭珊珊张霖霖赵淑华黄婷（南昌大学展品科学工程系·南昌３３００４７）黄豆在当代被人们誉为“绿色的乳牛”，“植物肉”，含有丰富的蛋白质脂肪等。黄豆不但是我国最早的粮食作物之一，而且是兼有粮、油、菜、药用的多效农产品，中医认为黄豆有“宽...     

豆基婴幼儿配方粉的研究进展

为促进我国豆基婴幼儿配方粉的生产,从大豆分离蛋白、其他营养物及相关法规等方面介绍了国内外豆基婴幼儿配方粉的发展史及研究现状.并从大豆致敏原的分类及主要致敏原、异黄酮在婴幼儿体内的代谢、吸收以及毒性水平等角度分析了豆基婴幼儿配方粉的安全问题.同时提出采用合适的脱敏技术可以提高豆基婴幼儿配方粉的安全性.     

大豆分离蛋白在婴幼儿配方乳粉中的应用

利用大豆分离蛋白为优质的蛋白质,将其应用到婴幼儿配方乳粉中,并研究了添加比例及杀菌温度等因素对产品不溶度指数的影响,摸索出大豆分离蛋白在婴幼儿配方乳粉中的最佳添加比例,提高婴幼儿配方乳粉的优质蛋白质的含量。     

花生的营养特性与配方施肥效应的研究

花生是东海县白浆土地区的主要经济作物之一,占有很大的种植面积。据1989年对32个白浆土耕层样品的分析,土壤有机质仅为0.77±0.16％,碱解氮0.062±0.015％,速效磷3.9±2.1PPm,速效钾51±18PPm,严重地制约了花生产量的进一步提高。因此,如何根据白浆土的性质合理施肥,提高花生产量,愈来愈引起人们的重视。本文旨在研究花生的营养特点和吸肥规律,探讨白浆土地区花生氮、磷、钾肥最佳用量和配比。 材料与方法 一、田间试验 1989—1991年在石湖乡农试站白浆土上进行。土壤理化性状如表1。     

苎麻营养与施肥的研究现状及发展前景

对苎麻营养与施肥的现状及发展前景进行了概述。在研究苎麻的营养特性和需肥规律的基础上,力求寻找适合苎麻的新型施肥技术和方法,培育出优质高产的苎麻,并展望了未来的发展动态和趋势。     

配方功能米的研制与开发

本文介绍了配方功能米的研制,该米是以寒地栽培的多种特种稻经过科学搭配组合而成,把食味品质、绿色环保和营养保健有机结合起来,通过反复试验配比,确定了既有较高的食味品质又兼顾营养保健的配方功能米。     

Biodegradable films based on rice starch and rice flour

Rice flour is a starchy material with low-cost, because it can be produced from rice that is broken during processing. The aim of this study was to develop biodegradable films based on rice starch and rice flour, and to characterize their physicochemical, microscopic and mechanical properties. Films from rice starch and rice flour were prepared by casting, with glycerol or sorbitol as plasticizer. SEM analysis of starch and flour films revealed compact structures. Rice flour films prepared in the present work have similar mechanical properties to those of starch based films. However, their water vapor permeabilities are two times higher than those of starch based films. Films with sorbitol were less permeable to water and more rigid, while films with glycerol are more plasticized and have poorer water vapor barrier properties. Therefore, preparing edible films from rice flour is a new alternative for using this raw material, which is sometimes much cheaper than commercial starches.     

The nutritional components and physicochemical properties of brown rice flour ground by a novel low temperature impact mill

A low temperature impact mill (LTIM) was created and used for grinding brown rice. The nutritional components and physicochemical properties of the resulting flour were investigated and compared with those ground by traditional wet colloid mill (CM) and dry high-speed universal grinder (HUG). It was found that LTIM produced a fine flour with unimodal particle size distribution, and well retained non-starch nutrients. Especially, the phenolic content of flour prepared by LTIM was two times higher than that prepared by CM. LTIM also led to less damaged starch content than HUG. The damaged starch content related well with the thermal and gel hydration properties. Interesting, comparing the particle size distribution before and after enzymolysis, it was found that LTIM could pulverize dietary fiber of brown rice efficiently. The results from this study indicated that the LTIM may provide a promising technology for pulverizing brown rice thus open its new applications.     

Effects of semidry flour milling on the quality attributes of rice flour and rice noodles in China

To investigate the effects of semidry-milling on the quality attributes of rice flour and rice noodles, the properties of rice flours and cooking properties of rice noodles prepared with wet-, dry- and semidry-milled rice flours were characterized. The level of starch damage of semidry-milled rice flour at 30% moisture was significantly decreased to the level of wet-milled rice flour (P < 0.05); the whiteness of dry-milled rice flour was decreased compared with wet-milled rice flour (P < 0.05), while that of semidry-milled rice flour was not; the wet- and semidry-milled rice flours showed similar morphology and water hydration properties; the dry milling method reduced significantly the hardness, chewiness, and resilience of rice noodles (P < 0.05) compared with wet-milling, but semidry-milling did not; the cooking qualities of rice noodles produced by semidry-milling were comparable to wet-milling. It indicated the semidry-milling at 30% moisture may provide the protective effects on the characteristics of rice flours, which could be used to produce similar qualities of rice noodles to the wet-milling.     

Evaluation of rice flour modified by extrusion cooking

Flour from long-grain, high-amylose, milled rice was extruded in a double screw extruder. Response surface methodology (RSM) using a face-centered cube design was used to evaluate the effects of operating variables, namely the screw speed (200–300 rpm), barrel temperature (100–160 °C), and feed moisture content (16–22%) on some functional, physical, pasting, and digestibility characteristics of the extrudates. Regression analyses showed that water absorption index (WAI) was significantly (P<0.05) affected by all linear, quadratic, and interaction terms. Viscosity values of extruded rice flours were far less than those of their corresponding unprocessed rice flour dispersed in the Micro Visco Amylo Graph (MVAG) indicating that the starches had been partially pregelatinized by extrusion process. Peak viscosity indicated a high positive correlation with hot paste viscosity (HPV) and cold paste viscosity (CPV) with r>0.700 (P<0.01). The effects of processing on the in vitro digestibility of starch fractions in rice extrudates was tested using controlled enzymatic hydrolysis with alpha-amylase and glucoamylase. The starch-digestion rate depended mainly on processing conditions. Rapidly digestible starch (RDS) was found to correlate negatively with slowly digestible starch (SDS) (r=−0.964, P<0.01) and with resistant starch (RS) (r=0.793, P<0.01), respectively. Whereas SDS correlated positively with RS (r=0.712, P<0.01).     

Effect of hydrothermal treatment of rice flour on various rice noodles quality

The rice noodle industry in Thailand is facing problems regarding rice flour quality. This research aims to study the effects of hydrothermally modified rice flour on improving rice noodle quality. High-amylose rice flour (Chai Nat 1 variety) was modified using heat–moisture treatment (HMT) and annealing (ANN). Response surface methodology (RSM) with face-centered central composite design (FCCD) was applied to optimize the hydrothermal treatment condition. The effects of treatment conditions – moisture content; heating temperature and heating time on pasting; rheology; and textural properties of rice flour gel – were observed. A contour plot showed that all responses using HMT increased when moisture content and heating temperature increased. But heating time had no significant effect on response variables. ANN showed a lower response than HMT for all parameters. The optimum modified conditions were then matched with those of commercial flour for fresh, semi-dry and dry rice noodles; this showed no significant differences in texture or cooking quality (P≤0.05). The storage modulus (G′) after cooling of HMT (19,100 Pa) was much higher than that of ANN (5490 Pa). The differences in rheological properties of both treatments supported their proper uses to achieve various rice noodle qualities.     

Chemical composition and nutritional quality of sorghum flour and bread

Two Saudi Arabian sorghum cultivars, white and reddish white, were investigated for their chemical and nutritional quality. The two cultivars were similar in proximate composition (white 15.3% protein, reddish-white 15.9% protein), mineral profile, fatty acid composition, vitamin content (except vitamin-B₁₂ was higher in reddish-white), in vitro protein digestibility (IVPD) and calculated protein efficiency ratio (C-PER). White sorghum had lower tannins (0.09% catechin equivalent) compared to the reddish-white (0.27% catechin equivalent). Lysine was the first limiting amino acid in both with chemical scores of 45 and 47 for the proteins of white and reddish-white cultivars, respectively. Baking had no effect on proximate, fatty acid and amino acid composition. However, it increased the Na and Ca contents but decreased the K, P, and pantothenic acid contents. Tannins were not detected in the breads. Breads fermented for 18 h had higher vitamin-B₁₂ and pantothenic acid levels but lower P content than unfermented breads. A slight increase in tyrosine, lysine, methionine contents as well as C-PER was also observed in fermented bread.     

Protein-starch matrix microstructure during rice flour pastes formation

Scanned electron microscopy results revealed that the ability of forming a hair-like network (protein-starch matrix) as well as its rigidity constitutes to the conveying of the net pasting viscosities of flour. The formation of such network contributed to protecting starch granules integrity, resulted in increasing the resistance of rice paste to shear and thus increasing rice flour paste viscosity. Results also suggest that protein structural integrity and the nature of starch-protein bonding affected rice flour pasting mechanism formation.     

中国的七彩营养香米

1 七彩营养米的意义 随着人们生活质量的提高和营养学研究的不断深入,人们的饮食观念起了明显的变化.在解决温饱之后,进入选择型阶段.在追求享受食物美味的同时,转向功能营养食疗的新观念,即既要吃饱又要吃具有保健功能的食品.近期推出的我国第一个七彩营养米,即以"精米为主,糙米为铺,精糙结合"的原则.     

功能性稻米研究与开发

本文概述了功能性稻米研究的意义,国际和国内研究开发的进展。     

Thermal and rheological properties of brown flour from Indica rice

The thermal, paste and rheological properties of brown flours from four Indica rice subspecies with different amylose content were examined using Differential scanning calorimetry (DSC), Brabender Viscometer and rheometer. Peak, final and setback viscosities (p < 0.05) increased with increasing amylose content from Brabender micro Visco-Amylo-Graph (MVA), but the phase transition temperatures of brown rice flour from DSC (p < 0.05) decreased with increasing amylose content. Rheological properties were determined by steady shear, small amplitude oscillatory shear (SAOS) and thixotropic experiments. SAOS results showed a gel-like viscoelastic behavior with G′ higher than G″. Steady-shear results showed that the brown rice flour exhibited a non-Newtonian shear-thinning behavior and the flow curves can be well described by the Herschel-Bulkley model. The upward-downward rheograms showed that brown rice flour gel, except IR-1, had a hysteresis loop, indicating a strong thixotropic behavior.