【摘要】 本研究证明,大米在37℃和5—7℃交替处理的情况下,全部直链淀粉含量不变,不溶性直链淀粉含量逐渐增加。米饭的硬度、粘性,米粉粘度曲线中的峰粘度、稠度的改变均与不溶性直链淀粉含量的变化有关,它们与不溶性直链淀粉含量变化的相关系数分别为r=0.892、r=-0.787、r=0.955和r=0.971。在处理过程中,大米的高分子量的淀粉发生降解,中等或较小分子量的淀粉逐渐增多,降解的结果与不溶性直链淀粉含量的变化有关。更多还原

【Abstract】 It is proved in this study that total amylose content is unchangeable and insoluble amylose content is increasing in amount under certain treatment at 37° and 5 °-7℃. The Change of the hardness and softness of cooked rice is parallel to the insoluble amylose content.The peak viscosity and consistency of viscograph of treated rice flour is also affected by the increasing insoluble amylose content.The correlation of hardness,softness, peak viscosity, and consistency with insoluble amylose are 0.86, -0.79, 0.96 and 0.97, respectively.The gel-filtration of the starch molecule of treated samples is continuously changed from the beginning to the end. The large molecule of starch tends to degrade into intermediat or smaller ones all the time. This suggests thas a native pullolanase possibly exists in the rice and acts whenever the conditions are favorable.更多还原