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Property of food like tortilla -reinforcement of calcium and magnesium -

玉米饼等食物的特性 - 强化钙和镁 -

基本信息

批准号：
12680140
负责人：
MORITAKA Hatsue
金额：
$ 1.02万
依托单位：
Showa Women's University
依托单位国家：
日本
项目类别：
Grant-in-Aid for Scientific Research (C)
财政年份：
2000
资助国家：
日本
起止时间：
2000 至 2003
项目状态：
已结题

项目摘要

The effects of calcium carbonate, calcium hydroxide, magnesium chloride and magnesium sulfate on gelatinization of nonglutinous rice starch and on the structure of nonglutinous rice flour dough were investigated by measuring the heating DSC curves, X ray diffraction and mechanical properties and by observing the SEM images. A endothermic peak in a higher temperature on heating DSC curve of nonglutinous rice starch became broad by the addition of calcium carbonate and a single endothermic peak was observed on the DSC curve of nonglutinous rice starch with calcium hydroxide. A endothermic peak of nonglutinous rice starch in a lower temperature was shifted to higher side by adding magnesium chloride or magnesium sulfate, and a starting temperature of peak in higher temperature of nonglutinous rice starch containing magnesium sulfate was shifted to higher side. X ray diffraction pattern of heated nonglutinous rice starch became a gentle corn-shaped curve by the addition of calcium carbonat … More e, calcium hydroxide, magnesium chloride and magnesium sulfate. Storage modulus of heated nonglutinous rice starch containing calcium hydroxide decreased up to concentration of 0.5% calcium hydroxide and increased at 1.0% calcium hydroxide. Storage modulus of nonglutinous rice starch did not observe the remarkable change by adding other salts.In unheated nonglutinous rice flour dough containing calcium hydroxide, the conjunction of starch particles was promoted as compared with those containing calcium carbonate, magnesium chloride and magnesium sulfate based on the observation by SEM. The water absorption of heated nonglutinous rice flour dough decreased by additions of calcium hydroxide and magnesium chloride as compared with nonglutinous rice flour dough alone (p<0.05). Rupture stress and rupture strain of unheated nonglutinous rice flour dough increased by adding 1.0% and 1.5% calcium hydroxide. Rupture stress of heated nonglutinous rice flour dough containing magnesium chloride and magnesium sulfate increased and that containing calcium hydroxide decreased, but that containing calcium carbonate was smallest and those containing magnesium chloride and magnesium sulfate were large.In unheated nonglutinous rice flour dough containing mixture of calcium carbonate and magnesium chloride or magnesium sulfate, the conjunction of starch particles was promoted as compared with those containing 0.5% calcium carbonate based on the observation by ESM. The water absorption of heated dough decreased by addition of mixture of calcium carbonate and 0.5%, 1.0% magnesium chloride as compared with nonglutinous rice flour dough containing calcium carbonate (p<0.05). The values of rupture properties of unheated nonglutinous rice flour dough containing calcium carbonate decreased by adding magnesium chloride and magnesium sulfate. Rupture stress and rupture energy of heated nonglutinous rice flour dough containing calcium carbonate and those of dough containing calcium carbonate with soaking in ionized water increased by addition of magnesium chloride and magnesium sulfate. In heated nonglutinous rice flour dough containing calcium hydroxide, rupture stress increased and rupture strain decreased by adding magnesium chloride and magnesium sulfate.The utility value of nonglutinous rice flour dough became favorable by adding mixture of 0.5% calcium agent (calcium carbonate or calcium hydroxide) and 0.25% magnesium agent (magnesium chloride and magnesium sulfate). Less

通过测定加热DSC曲线、X射线衍射、力学性能和扫描电子显微镜观察，研究了碳酸钙、氢氧化钙、氯化镁和硫酸镁对糯米淀粉糊化和糯米粉面团结构的影响。添加碳酸钙使糯米淀粉的DSC曲线在较高温度下的吸热峰变宽，在添加氢氧化钙的糯米淀粉的DSC曲线上观察到单一的吸热峰。添加氯化镁或硫酸镁使糯米淀粉在较低温度下的吸热峰向较高方向移动，将含有硫酸镁的糯米淀粉在较高温度下的吸热峰的起始温度向较高方向移动。添加碳酸钙…后，加热糯米淀粉的X射线衍射图变为一条平缓的玉米状曲线。更多的是氢氧化钙、氯化镁和硫酸镁。加热后的糯米淀粉中含有氢氧化钙，当氢氧化钙浓度为0.5%时，其储能模数下降，当氢氧化钙浓度为1.0%时，储能模数增大。添加其他盐对糯米淀粉的储能模数没有明显的影响。扫描电子显微镜观察发现，在未加热的糯米面团中，添加氢氧化钙的面团中，淀粉颗粒的结合比含有碳酸钙、氯化镁和硫酸镁的面团更明显。与单独添加氢氧化钙和氯化镁相比，添加氢氧化钙和氯化镁使加热糯米粉面团的吸水率降低(p&lt；0.05)。添加1.0%和1.5%氢氧化钙可提高生糯米粉面团的断裂应力和断裂应变。含有氯化镁和硫酸镁的加热糯米粉面团的断裂强度增加，含氢氧化钙的面团破裂强度降低，但含碳酸钙的面团破裂强度最小，含有氯化镁和硫酸镁的面团断裂强度最大。通过ESM观察发现，含有碳酸钙和氯化镁或硫酸镁混合物的未加热糯米粉面团，淀粉颗粒的结合比含有0.5%碳酸钙的面团更容易结合。与添加碳酸钙的糯米粉面团相比，添加0.5%、1.0%氯化镁的加热面团的吸水率降低(p&lt；0.05)。添加氯化镁和硫酸镁降低了含有碳酸钙的未加热糯米粉面团的断裂性能。添加氯化镁和硫酸镁使加热后的含碳酸钙糯米面和含碳酸钙面团在电离水中浸泡后的断裂应力和断裂能增大。在含有氢氧化钙的加热糯米粉面团中，添加氯化镁和硫酸镁后，面团的断裂应力增大，断裂应变减小；添加0.5%的钙剂(碳酸钙或氢氧化钙)和0.25%的镁剂(氯化镁和硫酸镁)的混合物使糯米粉面团具有良好的使用价值。较少