稻米淀粉糊老化动力学研究

以不同类型稻米为原料，用旋转粘度仪研究较稀浓度淀粉糊的老化动力学，以预测和控制稻米淀粉糊老化。结果表明：稻米淀粉糊呈假塑性流体的特征，随存放时间的延长，其流变指数上升，淀粉糊的刚性增大。用流变指数和一级化学反应动力学模型能较好的描述淀粉糊的老化特性。淀粉糊的老化与其分散相的凝聚、沉淀和连续相的特性有关。淀粉糊中直链淀粉和支链淀粉的相互作用会使其老化进一步加深。

Retrogradation kinetics of rice starch paste

The retrogradation kinetics property of rice starch paste derived from indica rice, japonica rice and glutinous rice was studied using a rotary rheometer. Results indicated that the retrogradation of starch paste approaches the first order chemical reaction model with the reaction order slightly higher than 1. The retrogradation kinetics properties of starch paste can be described accurately by flow behavior index. Retrogradation is related to the properties of both the continuous phase and disperse phase. Equation precision was the highest when the parameters of flow behavior index of continuous phase and the sedimentation ratio of disperse phase were introduced to the model. The interaction of amylose and amylopectin of the paste lead to increase of retrogradation.