关键词: 大米, 糊化特性, 回生, 差热分析, 显微观察

Abstract: The particle behavior of rice was observed by microscope, and the gelatinization properties of rice were tested and analyzed by DSC. The results showed that the initial temperature (T0), vertex temperature (Tp) and final temperature (Tc) of different samples, which have different ratios of water and rice powder as 80 %(W/W), 100 %(W/W), 150 %(W/W) respectively, were basically identical; and the melting enthalpy of rice-powder increased gradually with the increase of water content; sample whose water content was 50% has similar T0, Tp, Tc, and the lowest melting enthalpy among the experimented samples, the moisture was difficult to mixed into rice-powder and was completely gelatinized; sample whose water content was 200% has the lowest To, Tp, Tc, and the melting enthalpy of rice-powder was decreased. From the study of the resuscitation mechanism of rice powder, it was found that, for the gelatinized rice-powder, the crystallization and melt temperature of T0, Tp, Tc had almost similar tendency in different storing time. As the gelatinized rice-powder was stored at 4℃ for different time, its resuscitation degrees were different, the longer it was stored, the higher the resuscitation degree was.

Key words: rice, gelatinization properties, resuscitation, DSC, microscope observe