頁籤選單縮合
題名 | 不同糊化度的米澱粉經Annealing處理後其理化特性之探討=Effect of Annealing Treatment on the Physicochemical Properties of Rice Starches with Different Degrees of Gelatinization |
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作者 | 盧訓; 游清文; 呂政義; | 書刊名 | 中國農業化學會誌 |
卷期 | 35:3 1997.06[民86.06] |
頁次 | 頁296-309 |
分類號 | 463.36 |
關鍵詞 | Annealing處理; 糊化度; 米澱粉; Annealing treatment; Degree of gelatinization; Rice starch; |
語文 | 中文(Chinese) |
中文摘要 | 本研究係以未處理及不同糊化程度之台農秈 19號及台中糯70號米澱粉進行 annealing 處理, 以探討 annealing 對於不同品種米澱粉其結構狀態改變後的理化特性之 變化。 此二不同品種之米澱粉,經糊化再經 annealing 之處理,由示差掃描熱分析儀及快 速黏度測定儀測得之糊化溫度均因 annealing 處理而升高,其中臺中糯 70 號米澱粉在 70 ℃,30 分鐘處理後,有冷水成糊現象。在黏度方面,不同糊化度後,再經 annealing 處理 , 其黏度下降趨勢並不一致。 而臺農秈 19 號未經及經糊化處理之米澱粉膠體強度因 annealing 處理而增加, 冷凍解凍循環穩定度減小,所以 annealing 處理可能有促進回凝 之作用,但仍須待進一步之研究。 |
英文摘要 | In this study, isolated starch from two varieties of rice (TNS19 and TCW70) treated with different degrees of gelatinization was annealed in excess water. The effect of annealing on the phyiscochemical properties of these sampels was investigated. The data of differential scanning calorimetry (DSC) and a rapid visco analyzer (RVA) showed that the gelatinization temperature increased in all the samples. Heating of TCW70 at 70 ℃ for 30 min resulted in a cold paste situation. For viscosity, the annelaing treatment showed an irregular decrease for these two varieties. The gel strength of the rice starch gels increased, and the freeze-thaw stability decreased for TN19. this implied that the annealing treatment could stimulate retrogradation of the rice starch gels, but this requires further study. |
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