Viscosity of rice flour: A rheological and biological study
Viscosity of rice flour: A rheological and biological study
复制标题
DOI：
10.1021/jf020574i
复制
发表时间：
2003-04-09
影响因子：
6.1
通讯作者：
Shead, HJ
中科院分区：
文献类型：
--
作者：
Fitzgerald, MA;Martin, M;Shead, HJ
水稻育种工作者常用快速粘度分析（RVA）作为稻米品质的指标.粘度曲线也可用于预测大米样品的感官特性或大米用作配料时的加工特性。本研究的目的是确定米粉的主要成分淀粉和蛋白质聚合物和脂质的粘度曲线的贡献，占生物和流变学的贡献，并与水的相互作用。通过解构米粉，剪切阻力通常是影响RVA中流变过程的主要因素，通常掩盖了烹饪的物理过程。因此，更高浓度的水揭示了更多关于从粉末到糊状物转变的真实生物和物理过程。蛋白质有助于峰高，抵消触变性，并有助于最终粘度。淀粉-脂质复合物可以掩盖直链淀粉和支链淀粉分子结构的差异，并且去除脂质显著改变糊的结构，从而改变粘度曲线。
Rice breeders frequently use rapid visco analysis (RVA) as in index of rice quality. Potentially, viscosity curves could also be used to predict the sensory properties of a sample of rice or the processing properties of rice when used as an ingredient. The aim of this study is to determine the contribution of the main components of rice flour-starch and protein polymers and lipids-to the viscosity curve, accounting for biological and rheological contributions, and interactions with water. By deconstructing the rice flour, resistance to shear is generally the primary factor that affects rheological processes in the RVA, often masking the physical processes of cooking. Thus, higher concentrations of water reveal more about the true biological and physical processes of the transition from a powder to paste. Proteins contribute to peak height, offset thixotropy, and contribute to the final viscosity. Starch-lipid complexes can mask differences in the molecular structures of amylose and amylopectin, and removing lipids alters the structure of the paste significantly, which consequently alters viscosity curves.