| 籼米淀粉的流变性及其提取纯化的研究 |
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| 引用本文： | 纪良宽,周裔彬,任琪.籼米淀粉的流变性及其提取纯化的研究[J].农产品加工．学刊,2006(11):7-10,69. |
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| 作者姓名： | 纪良宽 周裔彬 任琪 |
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| 作者单位： | 安徽农业大学,食品系,合肥,230036 |
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| 基金项目： | 安徽农业大学校大学生创新基金资助（SRF2006058）. |
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| 摘 要： | 对籼米淀粉微观结构进行分析。结果表明,随着温度的升高,淀粉颗粒的粒径增大,在温度为80℃时,淀粉囊开始破裂,从而导致直链淀粉游离出来。与此同时对籼米淀粉流变性进行研究实验,结果表明,随着温度的升高,其黏度上升,随着剪切速率的上升,黏度反而下降,从而得知籼米淀粉为典型假塑性流体。
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| 关 键 词： | 籼米淀粉 流变性 直链淀粉 支链淀粉 |
| 文章编号： | 1671-9646（2006）11-0007-04 |
| 收稿时间： | 2006-09-05 |
| 修稿时间： | 2006年9月5日 |
Research on Rheology and Purification of Indica Rice Starch |
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| Ji Liangkuan,Zhou Yibin,Ren Qi.Research on Rheology and Purification of Indica Rice Starch[J].Nongchanpin Jlagong.Xuekan,2006(11):7-10,69. |
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| Authors: | Ji Liangkuan Zhou Yibin Ren Qi |
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| Abstract: | This thesis analyzed the micro-structure of the indica rice starch,and the results showed that the granularity of starch particles becomes larger with the temperature goes up. When the temperature reaches 80 ℃,the vesica of starch particle ruptured,it leads to the amylose dissociate from the vesica of starch. At the same time,the rheology of indica rice starch was also discussed;the results indicated the temperature goes up,the viscosity of starch particles also becomes larger. As the cut speed raised,the viscosity falls. The indica rice starch is the typical the pseudoplastic fluid due to the above phenomenon. |
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| Keywords: | indica rice starch rheology amylose amylopectin |
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