| 蒸煮过程中稻米糊化的形态学观察 |
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| 引用本文： | 潘婷,赵凌霄,韦存虚.蒸煮过程中稻米糊化的形态学观察[J].安徽农业科学,2016(21). |
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| 作者姓名： | 潘婷 赵凌霄 韦存虚 |
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| 作者单位： | 扬州大学生物科学与技术学院,江苏扬州,225009 |
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| 基金项目： | 国家自然科学基金面上项目(31270221)。 |
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| 摘 要： | 目的]探明蒸煮过程中稻米的形态变化。方法]利用树脂半薄切片法,将蒸煮过程中稻米整粒包埋切片,碘染色观察稻米形态的变化。结果]稻米糊化从外围向内部进行,糯性稻米糊化较快。糊化过程中,淀粉粒体积增加,直链淀粉溢出,淀粉粒逐渐失去颗粒形态而相互粘连在一起。结论]淀粉粒形态的变化可以反映稻米的糊化。
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| 关 键 词： | 稻米 蒸煮 淀粉粒 形态变化 |
Morphological Observation of Milled Rice during Cooking Process |
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| PAN Ting,ZHAO Ling-xiao,WEI Cun-xu.Morphological Observation of Milled Rice during Cooking Process[J].Journal of Anhui Agricultural Sciences,2016(21). |
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| Authors: | PAN Ting ZHAO Ling-xiao WEI Cun-xu |
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| Abstract: | Objective] To reveal the morphological variation of milled rice during cooking process. Method] The whole milled rice was embed-ded with resin during cooking process.The embed block was sectioned with semithin section method and stained with iodine.The morphological variation of milled rice was observed. Result] The milled rice was gelatinized from the outer region to the inner region of grain.The waxy rice was quickly gelatinized.The volume of starch granule increased,the amylose was leached,and starch granules gradually lost their granule mor-phology and adhered together during cooking process. Conclusion] The morphological variation of starch granule might indicate the gelatinization of milled rice. |
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| Keywords: | Milled rice Cooking Starch granule Morphological variation |
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