CAJ | 학술논문

以传统加热糊化法制备的糯米淀粉凝胶为研究对象，通过测定凝胶老化过程中的9项品质特性指标，分析糯米淀粉凝胶老化过程中各指标的变化规律及其相关性。利用主成分分析法确定影响糯米淀粉凝胶老化的主要因素及时间拐点。结果表明，随着储藏时间的延长，糯米淀粉凝胶硬度、胶着性呈逐渐增加的趋势，回复性、弹性、水分、持水性、碘蓝值和酶解力呈递减的趋势，除碘蓝值外的其他理化指标均与质构指标有一定的相关性。主成分分析表明，第7d是糯米淀粉凝胶老化过程中质构品质变化的拐点，硬度和胶着性可以作为糯米淀粉凝胶评价体系的主要指标。
이전통가열호화법제비적나미정분응효위연구대상，통과측정응효노화과정중적9항품질특성지표，분석나미정분응효노화과정중각지표적변화규률급기상관성。이용주성분분석법학정영향나미정분응효노화적주요인소급시간괴점。결과표명，수착저장시간적연장，나미정분응효경도、효착성정축점증가적추세，회복성、탄성、수분、지수성、전람치화매해력정체감적추세，제전람치외적기타이화지표균여질구지표유일정적상관성。주성분분석표명，제7d시나미정분응효노화과정중질구품질변화적괴점，경도화효착성가이작위나미정분응효평개체계적주요지표。
The glutinous rice starch gel was prepared with traditional heating .The variations of the indicators and the corre‐lations were analyzed by measuring nine indexes during aging of glutinous rice starch gel .The main factors reflecting glutinous rice starch gel texture quality and the aging time were determined by principal component analysis .The results showed that :the hardness ,gumminess was gradually increasing and the recovery ,elasticity ,moisture content ,water holding capacity ,io‐dine blue value and enzymatic force showed a decreasing trend with the extension of storage time .Physical indicators and textur‐al properties indicators had some relevance except iodine blue value .The analysis of principal component showed that the inflec‐tion of texture quality changes was the seventh day during the aging of glutinous rice starch gel ,and hardness and gumminess can be used as the main indicators of rice starch gel evaluation system .