食品科学 ›› 2004, Vol. 25 ›› Issue (12): 184-188.

• 专题论述 • 上一篇    下一篇

稻米淀粉的研究进展

 李兆丰, 顾正彪, 洪雁   

  1. 江南大学食品学院
  • 出版日期:2005-12-15 发布日期:2011-10-24

Comprehensive Research on Rice Starch of Three Different Kinds of Rice Spices

 LI  Zhao-Feng, GU  Zheng-Biao, HONG  Yan   

  1. School of Food Science and Technology,Southern Yangtze University
  • Online:2005-12-15 Published:2011-10-24

摘要: 本文详细介绍了稻米淀粉的提纯、组成与结构,并对稻米淀粉的物理化学性质,包括淀粉的糊化和老化性质、吸水率、溶解度以及膨润力等进行了较全面的综述;同时,比较了籼米淀粉、粳米淀粉和糯米淀粉在组成、结构和物理化学性质上的差异。

关键词: 稻米淀粉, 组成, 结构, 物理化学性质, 比较

Abstract: The purification, composition and structure of rice starches were introduced in detail in the paper. Physicochemical properties of rice starch were summarized comprehensively, including pasting properties (gelatinization and retrogradation), water absorption, solubility, swelling power and etc. Meanwhile, composition, structure and physicochemical properties of indica rice (long grain rice), japonica rice (short grain rice) and waxy rice starches were also compared in the paper.

Key words: rice starch, composition, structure, physicochemical properties, comparison