关键词: 重组米, 直链淀粉, Avrami方程, 硬度

Abstract:

The Avrami equation (describing the transformation kinetics in crystallization and solid state phase transition)
and the hardness of restructured brown rice were investigated by DSC and texture analyzer in the present study. Its
retrogradation properties were also explored. The results showed that the exponent n in the Avrami equation was less than
1. The crystallization was based on one-step nucleation. The amylose content significantly affected the Avrami parameter n,
while there was no significant difference between maximum retrogradation degree of amylopectin and amylose content. At
the same time, significantly negative correlation was observed between the parameter n and the crystal growth rate k. The
maximum degree of retrogradation and the crystal growth rate k were significantly negatively correlated with each other. The
hardness of cooked restructured brown rice showed its retrogradation degree.

Key words: restructuring brown rice, amylose, Avrami equation, hardness