江西农业大学学报
江西農業大學學報
강서농업대학학보
ACTA AGRICULTURAE UNIVERSITATIS JIANGXIENSIS
2015年
4期
725-732
,共8页
李安平%蒋雅茜%周玉杰%梁振英
李安平%蔣雅茜%週玉傑%樑振英
리안평%장아천%주옥걸%량진영
稻米淀粉%米糠膳食纤维%糊化特性%添加量%粒径
稻米澱粉%米糠膳食纖維%糊化特性%添加量%粒徑
도미정분%미강선식섬유%호화특성%첨가량%립경
rice starch%rice bran dietary fiber%pasting property%addition dosage%particle size
采用快速粘度分析仪（ RVA）测定不同米糠膳食纤维颗粒大小和添加量对稻米淀粉糊化特性的影响。结果表明，籼米淀粉、粳米淀粉和糯米淀粉等3种稻米淀粉的糊化特征值存在着差异；当米糠膳食纤维添加量由0％增加到15％时，粳米淀粉糊化时的峰值粘度、回生值和崩解值分别下降50．78％、30．36％和73．11％，峰值时间延迟1．66 min，最低粘度和最终粘度分别上升95．20％和7．25％。籼米淀粉糊化时的峰值粘度、回生值和崩解值分别下降18．37％、29．05％和54．48％，峰值时间延迟0．74 min，最低粘度和最终粘度分别上升23．96％和7．61％。米糠膳食纤维的粒度大小（小于80目）对粳米淀粉、籼米淀粉和糯米淀粉的糊化特征值影响不显著（P＞0．05）；米糠膳食纤维添加量（0％～15％）与粳米淀粉和籼米淀粉糊化特性中的峰值粘度、崩解值和回生值呈显著负相关（ P＜0．05），与其最低粘度、峰值时间和糊化温度呈显著正相关（ P＜0．05）。米糠膳食纤维颗粒粒径大小与3种稻米淀粉糊化特征值之间不存在显著相关性（ P＞0．05）。
採用快速粘度分析儀（ RVA）測定不同米糠膳食纖維顆粒大小和添加量對稻米澱粉糊化特性的影響。結果錶明，秈米澱粉、粳米澱粉和糯米澱粉等3種稻米澱粉的糊化特徵值存在著差異；噹米糠膳食纖維添加量由0％增加到15％時，粳米澱粉糊化時的峰值粘度、迴生值和崩解值分彆下降50．78％、30．36％和73．11％，峰值時間延遲1．66 min，最低粘度和最終粘度分彆上升95．20％和7．25％。秈米澱粉糊化時的峰值粘度、迴生值和崩解值分彆下降18．37％、29．05％和54．48％，峰值時間延遲0．74 min，最低粘度和最終粘度分彆上升23．96％和7．61％。米糠膳食纖維的粒度大小（小于80目）對粳米澱粉、秈米澱粉和糯米澱粉的糊化特徵值影響不顯著（P＞0．05）；米糠膳食纖維添加量（0％～15％）與粳米澱粉和秈米澱粉糊化特性中的峰值粘度、崩解值和迴生值呈顯著負相關（ P＜0．05），與其最低粘度、峰值時間和糊化溫度呈顯著正相關（ P＜0．05）。米糠膳食纖維顆粒粒徑大小與3種稻米澱粉糊化特徵值之間不存在顯著相關性（ P＞0．05）。
채용쾌속점도분석의（ RVA）측정불동미강선식섬유과립대소화첨가량대도미정분호화특성적영향。결과표명，선미정분、갱미정분화나미정분등3충도미정분적호화특정치존재착차이；당미강선식섬유첨가량유0％증가도15％시，갱미정분호화시적봉치점도、회생치화붕해치분별하강50．78％、30．36％화73．11％，봉치시간연지1．66 min，최저점도화최종점도분별상승95．20％화7．25％。선미정분호화시적봉치점도、회생치화붕해치분별하강18．37％、29．05％화54．48％，봉치시간연지0．74 min，최저점도화최종점도분별상승23．96％화7．61％。미강선식섬유적립도대소（소우80목）대갱미정분、선미정분화나미정분적호화특정치영향불현저（P＞0．05）；미강선식섬유첨가량（0％～15％）여갱미정분화선미정분호화특성중적봉치점도、붕해치화회생치정현저부상관（ P＜0．05），여기최저점도、봉치시간화호화온도정현저정상관（ P＜0．05）。미강선식섬유과립립경대소여3충도미정분호화특정치지간불존재현저상관성（ P＞0．05）。
To investigate the effect of the particle size and addition dosage of rice bran dietary fiber on the pasting properties of rice starch,rapid viscosity analyzer system ( RVA) was employed to monitoring the pas-ting properties of the rice starch.The results demonstrated that different varieties of rice starch had different pasting characteristic values.When the dietary fiber content increased from 0%to 15%,the peak viscosity,set-back and breakdown values of the Japonica rice starch group decreased by 50.78%,30.36%and 73.11%,the peak time delayed for 1.66 min,the trough viscosity and final viscosity increased by 95.20%and 7.25%re-spectively.As for the Indica rice starch group,the peak viscosity,setback and breakdown values decreased by 18.37%,29.05%and 54.48%,the peak time delayed for 0.74 min,the trough viscosity and final viscosity in-creased by 23.96%and 7.61%respectively.The addition of the rice bran dietary fiber had no effect on the pas-ting properties of the Glutinous rice starch group( P>0.05) .The effects of pasting properties of rice bran dietary fiber particle size( Less than 80 meshes) on Japonica rice starch,Indica rice starch and Glutinous rice starch were not significant ( P>0.05) .The addition dosage(0%-15%) of rice bran dietary fiber in Japonica rice starch and Indica rice starch had a positive correlation with the peak viscosity( P<0.05) ,setback and breakdown val-ues,and had a negative correlation with trough viscosity,pasting temperature and peak time( P<0.05) .No sig-nificant correlation existed between the rice bran dietary fiber particle size and the pasting properties of the three kinds of rice starch in the work.
