CAJ | 학술논문

利用快速黏度分析仪和质构仪测定了大米粉、大米淀粉及其磷酸酯淀粉的黏滞特性和质构特性,并用动态流变仪测定了大米粉、大米淀粉和磷酸酯淀粉糊的凝胶和回生.结果显示:磷酸酯淀粉的糊化温度显著低于大米粉和大米淀粉的糊化温度;磷酸酯淀粉抗老化性最强,不易回生,大米粉抗老化性最弱,易回生.大米淀粉经过磷酸酯化变性后,峰值黏度、崩解值和最终黏度增加,硬度、黏附性、弹性、胶黏性显著降低,凝聚性增强.在降温冷却过程中,大米粉的储存模量比大米淀粉和磷酸酯淀粉的储存模量增长速度快,大米粉和大米淀粉的损失因数降低,磷酸酯淀粉的损失因数升高.
이용쾌속점도분석의화질구의측정료대미분、대미정분급기린산지정분적점체특성화질구특성,병용동태류변의측정료대미분、대미정분화린산지정분호적응효화회생.결과현시:린산지정분적호화온도현저저우대미분화대미정분적호화온도;린산지정분항노화성최강,불역회생,대미분항노화성최약,역회생.대미정분경과린산지화변성후,봉치점도、붕해치화최종점도증가,경도、점부성、탄성、효점성현저강저,응취성증강.재강온냉각과정중,대미분적저존모량비대미정분화린산지정분적저존모량증장속도쾌,대미분화대미정분적손실인수강저,린산지정분적손실인수승고.
The textural and pasting property parameters of rice flour, rice starch and phosphate starch were compared by using rapid visco analyser (RVA) and TA-XT2 textural analyzer; and their gelation and retrogradation were investigated by dynamic rheometer. Results : Phosphate esterification of rice starch causes a significant increase in RVA breakdown viscosity, peak viscosity and final viscosity, whereas a significant decrease in hardness, adhesiveness and gumminess of the starch gel. The gelatinization temperature of phosphate starch is significant lower than that of rice flour and rice starch, while the anti-aging property of phosphate starch is the strongest and not easy to retrogradation. The anti-aging property of rice flour is the weakest and easy to retrogradation. During cooling, the storage modulus (G') in rice flour increases faster than in rice starch and phosphate starch, and the loss factor tanδdecreases in rice flour and rice starch but increases in phosphate starch.