• 基础研究 •

不同糯米/粳米共混体系凝胶化行为及年糕品质

1. （1.河南工业大学粮油食品学院，河南?郑州 450001；2.华南理工大学食品科学与工程学院，广东?广州 510640）
• 出版日期:2019-09-15 发布日期:2019-09-23
• 基金资助:
“十三五”国家重点研发计划重点专项（2016YFD04012021）

Effects of Different Glutinous and Japonica Rice Blends on Gelation Behavior and Quality of Rice Cake

HU Wenxuan, CHEN Jie, XU Fei, CHEN Ling

1. (1. College of Food Science and Technology, Henan University of Technology, Zhengzhou 450001, China; 2. College of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China)
• Online:2019-09-15 Published:2019-09-23

Abstract: The gelatinization properties, rheological properties, Fourier transform infrared spectroscopy (FTIR) spectra and microstructure of glutinous (G) and japonica (J) rice blends at different ratios were studied. The gelation behavior was explored by analyzing storage modulus (G’), gelation velocity (?g) and gelation acceleration (αg) of the blend gels. The relationship of rice cake quality changes with the characteristics of the blend system was analyzed. The results indicated that the blend system was a weak gel system. The stability of hot paste and the gelling ability of cold paste considerably changed with the increase of glutinous rice, and the viscosity, breakdown and setback value decreased significantly (P < 0.05); the dynamic rheological properties G’ and ?g declined under both non-isothermal and isothermal conditions, whilst the opposite was true for the phase tangent (tan δ), activation energy (Ea) and αg. Meanwhile, in the frequency sweep, the tan δ curves of the blend systems with G/J ratio of 1:2.5–1:2.0 gradually became smooth in the low frequency range, while for the low-glutinous rice systems (G/J ratio = 1:3.0–1:5.0), the changes in gel properties reached a critical value at G/J ratio of 1:3.0, leading to the formation of a better network structure with higher water absorption rate and better gel stability. With increased proportion of glutinous rice, the consistency coefficient (K) from the Power-Law model and the thixotropic loop area decreased, and the flow characteristic index (n) increased, indicating good shear stability and thixotropy. As a result, in the gelatinization degree of rice cake decreased continuously, reaching a critical value of 90.48% at G/J ratio of 1:3.0. As indicated by the changes in peak area ratio at 997 cm-1/1 155 cm-1, 1 020 cm-1/1 155 cm-1, and 1 654 cm-1/1 155 cm-1 in the FTIR spectra, increased proportion of glutinous rice could enhance the water-binding capacity of the blend system, and the bound water molecules led to changes in the gelation behavior by interacting with the single helix structure of amylose and expanding the amorphous region. Therefore, the G/J ratio of 1:3.0 blend system formed a dense gel network structure without needle-like morphology and with uniform pore size distribution, and the resulting rice cake had the highest water absorption rate and elasticity.