混合实验仪法对大米食用品质评价的探索研究

目的探索大米食用品质的混合实验仪（Mixolab）表征点。方法利用混合实验仪测定70种大米的相关参数,用国标法测定大米品质理化指标（蛋白质、直链淀粉含量和胶稠度）,并用描述性分析法对大米进行感官评定,分析Mixolab图谱特征值与大米的理化指标以及感官评定指标之间的相关关系。结果蛋白质含量与淀粉糊化特性、淀粉热糊化胶的稳定性以及冷却阶段糊化淀粉的回生特性呈显著负相关,直链淀粉含量与吸水率呈显著负相关,与蛋白质弱化、淀粉糊化特性、淀粉热糊化胶的稳定性、冷却阶段糊化淀粉的回生特性、淀粉糊化的速度、淀粉酶的水解速度和淀粉的崩解值呈显著正相关,胶稠度与吸水率和冷却阶段糊化淀粉的回生特性呈显著正相关;感...

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Bibliographic Details
Published in食品安全质量检测学报 Vol. 7; no. 4; pp. 1561 - 1567
Main Author 蔡宏郁 袁建 王明洁 何荣 李进一
Format Journal Article
LanguageChinese
Published 南京财经大学食品科学与工程学院,南京,210046 2016
Subjects
大米
混合实验仪
理化指标
食用品质
食用品质
Mixolab
理化指标
混合实验仪
physio-chemical index
大米
rice
rice eating quality
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ISSN2095-0381

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Summary:目的探索大米食用品质的混合实验仪（Mixolab）表征点。方法利用混合实验仪测定70种大米的相关参数,用国标法测定大米品质理化指标（蛋白质、直链淀粉含量和胶稠度）,并用描述性分析法对大米进行感官评定,分析Mixolab图谱特征值与大米的理化指标以及感官评定指标之间的相关关系。结果蛋白质含量与淀粉糊化特性、淀粉热糊化胶的稳定性以及冷却阶段糊化淀粉的回生特性呈显著负相关,直链淀粉含量与吸水率呈显著负相关,与蛋白质弱化、淀粉糊化特性、淀粉热糊化胶的稳定性、冷却阶段糊化淀粉的回生特性、淀粉糊化的速度、淀粉酶的水解速度和淀粉的崩解值呈显著正相关,胶稠度与吸水率和冷却阶段糊化淀粉的回生特性呈显著正相关;感官评定质地方面的粘性、硬度和凝聚性均和Mixolab的冷却阶段糊化淀粉的回生特性值有显著相关性。结论混合试验仪法应用于大米食用品质的评价是可行的,其中冷却阶段糊化淀粉的回生特性可以作为大米食用品质评价的参考表征点。
Bibliography:11-5956/TS
Mixolab; rice eating quality; physio-chemical index; rice
CAI Hong-Yu;YUAN Jian;WANG Ming-Jie;HE Rong;LI Jin-Yi;College of Food Science and Engineering, Nanjing University of Finance; Nanjing 210046, China
Objective To research the characteristic point of Mixolab of rice eating quality. Methods Seventy varieties of rice were used to measure parameters of Mixolab. The physio-chemical indexes（including protein content, amylose content and gel consistency） of rice eating qualities were determined by national standard, and the rice quality were evaluated by the descriptive sensory methods. The correlations of parameters of Mixolab with both the physio-chemical indexed and the rice eating quality were analyzed. Results The protein content was significantly negatively correlated with the gelatinization property, the stability of the starch pasting and the retro gradation characteristics of the starch pasting during the cooling stage. The amylose content was significantly negatively correlated with the water
ISSN:2095-0381