Characteristic of Retrogradation of Pressure-Treated Cooked Rice
Characteristic of Retrogradation of Pressure-Treated Cooked Rice
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加压熟米的回生特性
DOI：
10.5458/jag.46.31
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发表时间：
1999
影响因子：
1.1
通讯作者：
Koji Yamamoto
中科院分区：
文献类型：
--
作者：
Miwako Kinefuchi;Katsuya Watanabe;Shin;A. Yamazaki;Koji Yamamoto
研究了大米浸泡后经压力处理后的老化特性。用β-淀粉酶-普鲁兰酶（BAP法）测定，未加压处理的大米蒸煮后即刻的糊化度为95.7%，5d后的糊化度为79.1%。另一方面，蒸煮后立即加压处理的大米的糊化度为98.4%，5天后为92.9%。用差示扫描量热仪（DSC）对老化大米进行了扫描，结果表明，蒸煮后即刻的老化大米的ΔH为14.3mJ/mg，而压力处理后的老化大米的Δ H为10.4mJ/mg。随着储藏时间的延长，大米中的ΔH值逐渐接近加水米粉中的ΔH值。但在这种情况下，dH在压力处理过的米饭比dH在non-pressure处理过的米饭更低。近红外光谱分析结果表明：第一主成分得分（决定系数为90.5%）与贮藏期相关（R2=0.775）。通过绘制第一和第四（c.d.）曲线，观察了压力处理和非压力处理水稻之间的差异。0.5%）的主成分得分。以通过dH计算的值和通过BAP方法测量的值作为目的变量，以第一至第四主成分分数作为解释变量，通过加减法计算多重相关分析。第四主成分得分（R2=0.513）初步获得，然后第一主成分得分（R2=0.818），然后第三主成分得分（R2=0.865）显著出现。当用微波加热老化的大米时，未加压处理的米饭的糊化度为93.1至96.8%，而加压处理的米饭的糊化度为100%。即使在30天后，老化压力处理的大米通过微波加热显示出高度的糊化。
We researched into the characteristic of retrogradation of cooked rice treated by pressure after soaking. By β-amylase pullulanase (BAP method), the degree of gelatinization of the nonpressure treated rice immediately after cooking was 95.7% and 79.1% after 5 days. On the other hand, the degree of gelatinization of the pressure-treated rice immediately after cooking was 98.4% and 92.9% after 5 days. Retrograded rice was scanned by a Differential Scanning Calorimeter (DSC) .ΔH was 14.3 mJ/mg to the cooked rice immediately after cooking, and 10.4 mJ/mg to the rice treated by pressure. Furthermore, with the storage time ΔH in the rice came closer to ΔH in the rice flour with water. But in this case, d H in the pressure-treated cooked rice was more lower than d H in the nonpressure-treated cooked rice. The results of Near Infrared Reflectance (NIR) analysis were as follows: The first principal component score (coefficient of determination 90.5%) correlated to its storage term (R2=0.775). A difference between the pressure-treated and the nonpressure-treated ricewas observed by plotting the first and the fourth (c.d. 0.5%) principal component scores. With a value calculated by d H and a value measured by the BAP method as a purpose variable and the first through the fourth principal component scores as explanation variables, the multiple correlation analysis was calculated by the addition and reduction method. The fourth principal component score (R2=0.513)was primarily obtained, then the first principal component score (R2=0.818), and then the third principal component score (R2=0.865) significantly appeared. When the retrograded rice was heated with a microwave, the degree of gelatinization of nonpressure-treated cooked rice was 93.1 to 96.8%, but that of pressure-treated cooked rice was 100%. Even after 30 days, the retrogradation pressure treated rice showed a high degree of gelatinization by micro-wave heating.