To investigate the effect of the particle size and addition dosage of rice bran dietary fiber on the pasting properties of rice starch,rapid viscosity analyzer system ( RVA) was employed to monitoring the pas-ting properties of the rice starch.The results demonstrated that different varieties of rice starch had different pasting characteristic values.When the dietary fiber content increased from 0%to 15%,the peak viscosity,set-back and breakdown values of the Japonica rice starch group decreased by 50.78%,30.36%and 73.11%,the peak time delayed for 1.66 min,the trough viscosity and final viscosity increased by 95.20%and 7.25%re-spectively.As for the Indica rice starch group,the peak viscosity,setback and breakdown values decreased by 18.37%,29.05%and 54.48%,the peak time delayed for 0.74 min,the trough viscosity and final viscosity in-creased by 23.96%and 7.61%respectively.The addition of the rice bran dietary fiber had no effect on the pas-ting properties of the Glutinous rice starch group( P>0.05) .The effects of pasting properties of rice bran dietary fiber particle size( Less than 80 meshes) on Japonica rice starch,Indica rice starch and Glutinous rice starch were not significant ( P>0.05) .The addition dosage(0%-15%) of rice bran dietary fiber in Japonica rice starch and Indica rice starch had a positive correlation with the peak viscosity( P<0.05) ,setback and breakdown val-ues,and had a negative correlation with trough viscosity,pasting temperature and peak time( P<0.05) .No sig-nificant correlation existed between the rice bran dietary fiber particle size and the pasting properties of the three kinds of rice starch in the work.%采用快速粘度分析仪（ RVA）测定不同米糠膳食纤维颗粒大小和添加量对稻米淀粉糊化特性的影响。结果表明，籼米淀粉、粳米淀粉和糯米淀粉等3种稻米淀粉的糊化特征值存在着差异；当米糠膳食纤维添加量由0％增加到15％时，粳米淀粉糊化时的峰值粘度、回生值和崩解值分别下降50．78％、30．36％和73．11％，峰值时间延迟1．66 min，最低粘度和最终粘度分别上升95．20％和7．25％。籼米淀粉糊化时的峰值粘度、回生值和崩解值分别下降18．37％、29．05％和54．48％，峰值时间延迟0．74 min，最低粘度和最终粘度分别上升23．96％和7．61％。米糠膳食纤维的粒度大小（小于80目）对粳米淀粉、籼米淀粉和糯米淀粉的糊化特征值影响不显著（P＞0．05）；米糠膳食纤维添加量（0％～15％）与粳米淀粉和籼米淀粉糊化特性中的峰值粘度、崩解值和回生值呈显著负相关（ P＜0．05），与其最低粘度、峰值时间和糊化温度呈显著正相关（ P＜0．05）。米糠膳食纤维颗粒粒径大小与3种稻米淀粉糊化特征值之间不存在显著相关性（ P＞0．05）。
展开▼
