摘要
本文在对不同类型的黑米粉和黑米淀粉Brabender糊化特性研究的基础上 ,对影响黑米糊化特性的重要因素进行了较为深入的研究。通过对黑米中残余蛋白质对其淀粉的膨胀特性、黑米粉的最高粘度以及不同碾减程度整粒黑米DSC热特性的研究表明 :黑粘米的蒸煮品质比黑糯米的蒸煮品质差 ,黑米的外皮层结构和黑米中的蛋白质、淀粉、脂类等主要成分单个因素对其糊化特性的影响相比 ,黑米的外皮层结构是影响其糊化特性的最主要因素 。
Based on Brabender gelatinization analysis of different types of black rice and DSC of differently milled black rices the factors effecting gelatinization of black nice were studied.The cooking quality of black waxy rice was superior to that of black sticky rice.The outer bran layers of black rice were the more important factor effecting gelatinization characteristics,comparing with any other single factor,such as protein,starch and lipids. ]
出处
《中国粮油学报》
EI
CAS
CSCD
北大核心
2001年第3期22-25,共4页
Journal of the Chinese Cereals and Oils Association
关键词
黑米
淀粉
糊化特性
差示扫描
品质改良
Key words black rice,starch,gelatinization characteristics,DSC
