部分和完全糊化淀粉在贮藏过程中结晶性的比较

以籼米和糯米淀粉为原料,经部分和完全糊化后,在25℃下贮藏3 d,及在4℃和-18℃下贮藏14 d过程中,测定其结晶度的变化。结果表明,与0 d的样品相比,在4℃下,部分和完全糊化籼米淀粉结晶度分别增加了13.60%和12.53%,而部分和完全糊化糯米淀粉结晶度分别增加了8.45%和6.60%;在-18℃下,部分和完全糊化籼米淀粉结晶度分别增加了11.75%和9.77%,而部分和完全糊化糯米淀粉结晶度分别增加了4.61%和2.75%;在25℃下,部分和完全糊化籼米淀粉结晶度分别增加了7.97%和6.08%,而部分和完全糊化糯米淀粉结晶度仅分别增加了2.68%和1.05%。综合结果表明,部分糊化的淀粉表现出较快的结晶速率;在4℃下贮藏,部分和完全糊化淀粉的结晶速率较快,-18℃次之,25℃最慢。

Comparison of Crystalline Property for Partial and Entire Gelatinization Rice Starch during Storage

Indira rice starch and glutinous rice starch are used in this paper.The partially and entirely gelatinized starches are respectively stored at 25℃for 3d,at 4℃and -18℃for 14 d.The change of crystallinity is analyzed,the results show that the crystallinity of partial gelatinization and gelatinized indica rice starch stored at 4℃are respectively increased 13.60% and 12.53%,and the crystallinity of partial gelatinization and gelatinized glutinous rice starch are respectively increased 8.45% and 6.60%.AS storage at -18℃,the crystallinity of partial gelatinization and gelatinized indica rice starch are respectively increased 11.75%and 9.77%,and the crystallinity of partial gelatinization and gelatinized glutinous rice starch are respectively increased 4.61%and 2.75%.For storage at 25℃,the crystallinity of partial gelatinization and gelatinized indica rice starch are respectively increased 7.97%and 6.08%,and the crystallinity of partial gelatinization and gelatinized glutinous rice starch are just respectively increased 2.68%and 1.05%.Overall,the crystal rate of partial gelatinized starch is faster.The crystal rate of partial gelatinization and gelatinized rice starch stored at 4℃is fastest,and then at -18℃,and at 25℃.