稻米淀粉糊老化过程的流变学和质构特性

采用旋转粘度仪和相差显微镜研究了稻米淀粉糊在存放过程中的流变特性和质构特性的变化，以探索淀粉糊的老化本质。结果表明，淀粉糊呈假塑性流体的特征，在存放过程中淀粉及其分散相和连续相的流变指数都随时间和延长而增大，淀粉糊中分散相产生凝聚现象，在支链淀粉分子内部形成胶体网络结构。淀粉糊的老化与其分散相的凝聚，网络结构的形成和淀粉分子刚性增加等因素有关。

Study on the Rheological Properties and Texture of Rice Paste during Retrogradation

The rheological properties and texture of rice starch paste during retrogradation were studied by using a rotary rheometer and discrepant microscope. Results indicated that rice starch paste displayed the character of pseudoplastic fluid, and showed shear-thinning properties under high rotation rate. The viscosity coefficient decreased, but the rheological index was increased during retrogradation, which suggested that the stiff of starch molecule was increased, that due to the forming of internal coil network of amylopectin and the segmentation of the disperse phase of the paste. The retrogradation of starch paste was related to the rheological properties and the texture of both phases.