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首页> 外文会议>2012 7th International Forum on Strategic Technology. >Physico-chemical properties of rice starch gel
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Physico-chemical properties of rice starch gel

机译：大米淀粉凝胶的理化性质

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The main aim of the study was to compare changes in the physical chemical compositions of rice starch gel. The starches were isolated from six rice varieties with a medium amylose content and a low amylose content and a very low amylose content of sticky rice. The texture analysis of rice flour gels was conducted by using Texture Analyzer (TA-XT2i) and Texture Expert Exceed. The textural parameters of rice starch gels from different rice varieties varied significantly. Starch gel of Chai Nat-1 showed the highest firmness (385.2) where as SPT rice starch gel showed the lowest firmness (9.8). The mechanical properties of starch gel were mainly depended upon amylose content. The results obtained by myself that hardness is higher than expected. Springiness and cohesiveness are within expected average and homogeneous. The results showed that the physicochemical properties of rice starch and rice flour were correlated to amylose content.
机译：该研究的主要目的是比较大米淀粉凝胶的物理化学组成的变化。淀粉是从六个糯米中分离出来的，这些米的直链淀粉含量中等，直链淀粉含量低，糯米的直链淀粉含量很低。米粉凝胶的质构分析是使用Texture Analyzer（TA-XT2i）和Texture Expert Exceed进行的。不同水稻品种的水稻淀粉凝胶的质地参数差异很大。 Chai Nat-1的淀粉凝胶显示出最高的硬度（385.2），而SPT大米淀粉凝胶显示出最低的硬度（9.8）。淀粉凝胶的机械性能主要取决于直链淀粉的含量。我自己获得的结果表明硬度高于预期。弹性和内聚力在预期的平均值内并且均匀。结果表明，大米淀粉和大米粉的理化特性与直链淀粉含量有关。

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