黑龙江4种市售稻米的基础特性研究

Fundamental characteristics of 4 kinds of commercial rice in Heilongjiang

中文关键词:  稻米  糊化特性  热力学特性  晶体结构  微观结构

英文关键词:rice  gelatinization characteristic  thermodynamic properties  crystal structure  microstructure

中文摘要:

      目的 对葵花阳光、五常稻花香、松花江和糙米4种黑龙江市售稻米的基础特性进行研究。方法 采用布拉本德黏度仪、X-射线衍射仪、差示扫描量热仪(differential scanning calorimeter, DSC)和扫描电子显微镜等对稻米粉的基础成分、糊化特性、晶体结构、热力学特性和微观结构及其相关性进行分析。结果 4种市售黑龙江稻米总淀粉含量具有一定差异性, 糙米样品直链淀粉含量低, 脂肪和灰分含量高, 蛋白含量较高; 糊化起始温度、终止温度和峰值黏度具有一定差异性, 糊化时间差异性较大; DSC图谱均呈现吸热单峰趋势, 4个样品的TO、TP、TC、ΔH具有一定差异性; 不同稻米的X-射线图显示, 其晶区均呈现A-型和V-型衍射结构; 稻米的糊化峰值黏度、ΔH、结晶度与其直链淀粉、脂肪和蛋白含量呈显著负相关; 电镜观察显示, 稻米粉中的淀粉块表面的蛋白、脂肪滴清晰可见, 淀粉粒径均在6~10 μm之间。结论 4种市售黑龙江稻米在基础特性方面存在一定差异性和相关性。

英文摘要:

      Objective To investigate the fundamental characteristics of four brands of rice sold in Heilongjiang market including sunflower, Daohuaxiang, Songhuajiang and Brown rice. Methods Basal elements, pasting properties, crystal structure, thermal properties and molecular microstructures as well as the relationship among them were studied by Brabender viscosity meter, X-rays diffraction (XRD), differential scanning calorimeter (DSC) and scanning electron microscope (SEM). Results There was a certain difference in total starch of four kinds of Heilongjiang rice, and Brown rice had lower amylopectin content, higher lipid and ash content, and higher protein content compared with others. There was a certain difference among initial and final temperature and peak viscosity measured by Brabender viscosity meter except gelatinization time, DSC showed a typical single endotherms peak, and there was a certain difference among TO, TP, TC, and ΔH. The X-ray diagram of different rice showed A-type and V-type diffraction structures in their crystalline region. The pasting peak viscosity, ΔH, and crystallinity were negatively correlated with amylose, fat and protein content. SEM showed that there were apparent protein and fat droplets on the starch surface, and the size of purified starch granules was ranged from 6 to 10 μm. Conclusion There are certain differences and correlations in fundamental features of four brands of rice sold in Heilongjiang market.