Molecular Research on gelatinization and retrogradatin of colloidal foods

胶体食品糊化与回生的分子研究

• 批准号: 07458004
• 负责人: MARUYAMA Etsuko
• 金额: $ 4.1万
• 依托单位: Nara Women's University
• 依托单位国家: 日本
• 项目类别: Grant-in-Aid for Scientific Research (B)
• 财政年份: 1995
• 资助国家: 日本
• 起止时间: 1995 至 1996
• 项目状态: 已结题
• 来源: https://kaken.nii.ac.jp/grant/KAKENHI-PROJECT-07458004/
• 关键词: Colloidal Foods; Rice starch; gelatinizatin; Oneba; light-scattering; 米; 炊飯溶融過程; 固化過程; 平均分子量; 米の品種; 米飯; 分子量; 溶融; 固化; でんぷん

Analysis of gelatinization process of boiled rice by heating is given attention among other colloidal foods with respect to the characteristic of the taste of the boiled rice. Our achievements produced to date placed emphasis on grasping the rice boiling process according to the viscosity of the colloidal molecules of the starch which elutes during the rice boiling process. A light-scattering photometer which was purchased with your grant-in-aid for scientific research was installed on an existing differential refractometer and used as the detector for this project, which made it possible to measure the distribution of molecular weight with higher sensitivity ever achieved. The starch of "Oneba" is contained much in Japonica rice such as Koshi Hikari and Hino Hikari rice, while Yukihikari rice contains less starch. The maximum absorption wave length of iodine coloration of "Oneba" is observed frequently in Hoshiyutaka rice and Thai rice and much amylose with long average chain is considered to be contained in these "Oneba". We expect to clarify the relation between "Oneba" and colloidal substance by reviewing the molecular

在其他胶体食品中，从米饭的味道特征来看，对米饭加热糊化过程的分析受到关注。我们迄今为止取得的成果侧重于根据在煮米过程中洗脱的淀粉胶体分子的粘度来掌握煮米过程。在现有的示差折光仪上安装了您科研资助金购买的光散射光度计，并用作本项目的检测器，从而以前所未有的更高灵敏度测量分子量分布。越光米、日野光米等粳米中，“Oneba”的淀粉含量较高，而雪光米中淀粉含量较少。 “Oneba”的碘显色的最大吸收波长在星丰米和泰国米中经常观察到，并且认为这些“Oneba”中含有大量具有长平均链的直链淀粉。我们希望通过回顾分子结构来阐明“Oneba”和胶体物质之间的关系。