Effect of the Change During Storage in Lipid Composition of Rice on its Amylogram
Effect of the Change During Storage in Lipid Composition of Rice on its Amylogram
复制标题
大米贮藏期间脂质成分变化对其淀粉谱的影响
DOI：
10.1271/bbb1961.28.265
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发表时间：
1964
期刊：
影响因子：
--
通讯作者：
T. Kakinuma
中科院分区：
文献类型：
--
作者：
K. Yasumatsu;S. Moritaka;T. Kakinuma
关于稻米风味在储藏过程中的劣变已有许多报道，但尚未有人将储藏过程中流变学性质的变化与脂类组成的变化联系起来。本研究表明，大米储藏过程中游离脂肪酸含量的增加导致淀粉谱最大粘度的增加，即，米饭的流变特性变差。其机理是淀粉分子与脂肪酸形成螺旋结构。
There are many reports on the deterioration during storage of rice flavor, but no work has yet been done to relate the change during storage in rheological properties with the change in lipid composition. The present study revealed that the increase in amounts of free fatty acids during rice storage resulted in the increase in maximum viscosity of amylogram, i.e., deterioration in rheological property of cooked rice. The mechanism is explained by the formation of helical structure of starch molecule with fatty acid.