籼米溶胶的流变学特性

doi:10.7506/spkx1002-6630-201213014

食品科学 ›› 2012, Vol. 33 ›› Issue (13): 75-78.doi: 10.7506/spkx1002-6630-201213014

籼米溶胶的流变学特性

袁佰华，李云波，赵思明，熊善柏

华中农业大学食品科技学院

出版日期:2012-07-15 发布日期:2012-07-27
基金资助:
湖北省科技厅米粉专用稻良种技术项目(2009BBB017)

Rheological Properties of Sols from Different Indica Rice Varieties

YUANBai-hua，LIYun-bo，ZHAOSi-ming，XIONGShan-bai

(College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China)

Online:2012-07-15 Published:2012-07-27

摘要/Abstract

摘要： 以16种籼米为原料制作大米溶胶，研究溶胶的流变学特性，分析温度、大米品种和游离氨基酸含量对黏度系数、流变指数的影响。结果表明：剪切应力随剪切速率的升高而增大，但随温度的升高呈减少趋势。黏度系数(k)和流变指数(m)对温度有依赖性，黏度系数随温度升高呈下降趋势，低温时大米溶胶的热稳定较差。品种余红、余赤、金优402、两优103和两优106的流变指数稳定，分子热稳定性较好，黏度系数随游离氨基酸含量的增加而增大，流变指数随游离氨基酸含量的增加而降低。

关键词: 籼米, 溶胶, 流变特性

Abstract: The rheological properties of sols from 16 different indica rice varieties were determined using a rotational viscometer. The influences of temperature and rice variety on viscosity coefficient and flow behavior index were analyzed. Meanwhile, the correlation between sol characteristics and free amino acid content was investigated. The results showed that the shear stress of indica rice sols was positively correlated with shear rate but negatively correlated with temperature. Both the viscosity coefficient (k) and flow behavior index (m) were dependent upon temperature. There was a negative correlation between k and temperature. Rice sols were very unstable at low temperatures. Rice sols from Yuhong, Yuchi, Jinyou 402, Liangyou 103 and Liangyou 106 exhibited a stable flow behavior index and thermally stable molecules. The viscosity coefficient (k) increased, whereas the flow behavior index (m) declined with increasing free amino acid content.

Key words: indica rice, sol, rheology properties

中图分类号:

TS201.7

袁佰华，李云波，赵思明，熊善柏. 籼米溶胶的流变学特性[J]. 食品科学, 2012, 33(13): 75-78.

YUANBai-hua，LIYun-bo，ZHAOSi-ming，XIONGShan-bai. Rheological Properties of Sols from Different Indica Rice Varieties[J]. FOOD SCIENCE, 2012, 33(13): 75-78.

[1]	戚明明，任志尚，张光耀，贺壮壮，汪陈洁，张东亮，马成业. 挤压处理对豌豆淀粉的流变特性和体外消化率的影响[J]. 食品科学, 2021, 42(9): 55-63.
[2]	姜姝，腾军伟，刘振民，张娟. 超高压处理对再制奶油干酪质构、流变学特性及微观结构的影响[J]. 食品科学, 2021, 42(5): 84-91.
[3]	王佳玉，陈凤莲，吴迪，汤晓智. 谷氨酰胺转氨酶对全麦面团特性及微观结构的影响[J]. 食品科学, 2021, 42(4): 51-57.
[4]	陈晨，汪佳佳，王立健，庄昕波，陈银基. 油脂预乳化液替代脂肪对乳化肠品质的影响[J]. 食品科学, 2021, 42(16): 8-13.
[5]	林楠，肖瑜，杨新标，郑明珠，潘楚，秦智欣，李学震，张泸月，刘景圣. 麦芽糖对糯性谷物淀粉糊化和流变性质的影响[J]. 食品科学, 2021, 42(10): 1-7.
[6]	张海璐，黄翔，杨燃，安凤平，艾明艳，黄群. 蛋白质氧化对羊肉糜流变与凝胶特性的影响[J]. 食品科学, 2020, 41(8): 8-13.
[7]	吴玉新，陈佳芳，马子琳，武盟，汤晓娟，张宾乐，郑建仙，黄卫宁，李宁. 乳酸菌发酵米粉酸面团生化特性及其对馒头蒸制特性的影响[J]. 食品科学, 2020, 41(6): 64-71.
[8]	张晶，张美莉. 超高压处理对燕麦淀粉颗粒特性、热特性及流变学特性的影响[J]. 食品科学, 2020, 41(23): 114-121.
[9]	曾琪，胡淼，王欢，钟明明，齐宝坤，江连洲. pH值处理对黑豆分离蛋白结构、流变特性及乳化性能的影响[J]. 食品科学, 2020, 41(22): 15-21.
[10]	吴香，李新福，李聪，杨婷，周辉，杜先锋，徐宝才. 变性淀粉对肌原纤维蛋白凝胶特性的影响[J]. 食品科学, 2020, 41(2): 22-28.
[11]	李可，李燕，康超娣，相启森，赵电波，白艳红. 常压等离子体射流对鸡肉肌原纤维蛋白结构和流变特性的影响[J]. 食品科学, 2020, 41(19): 124-131.
[12]	梁言，陈中，刘秉杰. 3 株乳杆菌发酵籼米粉浆及其产酶特性[J]. 食品科学, 2020, 41(14): 161-168.
[13]	肖悦，刘敏，刘金光，孙辉，张志平，周中凯. 黄变对大米流变特性以及内部结构的影响[J]. 食品科学, 2020, 41(11): 22-27.
[14]	张艳荣，马宁鹤，刘婷婷，张闪闪，徐新乐，王大为. 香菇粉对干脆面面团流变特性及其油脂含量和分布的影响[J]. 食品科学, 2020, 41(10): 47-52.
[15]	迟玉杰，张好凯，迟媛，王俊彤. 高压均质协同高酰基结冷胶对青椒蛋蔬液流变特性及稳定性的影响[J]. 食品科学, 2019, 40(9): 91-98.

籼米溶胶的流变学特性

Rheological Properties of Sols from Different Indica Rice Varieties

RichHTML

PDF (PC)

可视化

摘要/Abstract

引用本文

使用本文

参考文献

相关文章 15

编辑推荐

Metrics

本文评价