【摘要】 利用差示扫描量热仪和动态流变仪对 3种不同大米淀粉的胶凝和回生过程进行了研究。实验结果表明 :在淀粉糊化后的冷却胶凝过程中 ,在 95～ 80℃会有大量淀粉分子通过氢键交联聚合 ,直链淀粉含量越高 ,交联聚合越多 ,这些氢键的形成使得凝胶的硬度和弹性增大 ;在后期储藏过程中 ,主要是支链淀粉的重结晶随时间延长而逐步增大 ,而直链淀粉和脂类的复合物以及直链间的聚合变化则不明显 ,但直链淀粉的存在加速了支链淀粉的重结晶 ,支链淀粉的重结晶是后期凝胶硬度增大的主要因素。更多还原

【Abstract】 The gelatinization and retrogradation of three different kinds of rice starch were studied by DSC and Dynamic Rheometry. The results showed that rice starch molecules were entangled and associated by hydrogen bonding in 95～80℃ during cooling, which strengthened the hardness and elasticity of gels, the content of amylose effected the amount of hydrogen bonds. The recrystallization of amylopectin increased with time progation, but crystals of amylose-lipid and association of amylose-amylose hardly changed during storage. The recrystallization of amylopectin was the main factors of gel hardening.更多还原