大米淀粉回生晶系结构中的水分分布状况研究

方便米饭、米糕等米制品因淀粉回生老化，导致货架期缩短，品质变劣；通过控制其体系水分分布可以有效调控淀粉回生重结晶过程。本项目旨在研究水分对大米淀粉重结晶晶体成核模式及其晶系结构的影响；分析大米淀粉回生过程中，重结晶晶体的成核模式与形成特定晶系回生淀粉晶胞之间的相互关联，揭示不同水分条件下，产生单斜晶系和六角晶系回生淀粉晶胞的规律；构建并验证水分子在六角晶系结构中的分布模型；基于水分子分布模型（分布方式）差异，建立热重-差热组合技术测定淀粉回生度新方法。通过本项目的实施，以期为淀粉回生控制理论的创新及淀粉回生度检测技术的发展提供一定的科学依据。

Starch retrogradation generally reduces the shelf-life and quality of starchy foods. Controlling water distribution in food systems can effectively inhibit the retrogradation process.In this project, effects of water on starch recrystallization mode and crystallite structures are studied. The relationship between the recrystallizaiton modes and the formed crystallite cells is also analyzed to explore the law of special crystallites' formation during starch retrogradation. Furthermore, we plan to establish the model of water distribution in the special crystallite systems. Based on the difference in water distribution, a novel conbined thermogravimetric analysis-differential temperature technique is developed to estimate the degree of starch retrogradation.These studies will provide some scientific basis for developing techniques to control and evaluate starch retrogradation.