The paper studied the influence of gelatinization factors (water content, particle size, ratio of raw flour to cooked flour) on the quality indexes of rice noodles, such as shearing force,shearing area, stretch force and stretch distance. The results showed both the gelatinization degree and the quality indexes of rice noodles increased to different extents as the water content increased, and the gelatinization degree was in non-significant positive correlation with the quality of the rice noodles; both the gelatinization degree and the quality indexes of rice noodles increased to different extents as the particle size decreased , and the gelatinization degree was in non-significant negative correlation with the shearing force, shearing area and stretch force and in significant negative correlation with the stretch distance; and both the gelatinization degree and the quality indexes of the rice noodles had a peak value as the ratio of raw flour to cooked flour decreased , and the gelatinization degree was in significant positive correlation with the shearing force, shearing area and stretch distance and in extremely significant positive correlation with the stretch force.%研究了AOT反胶束体系中表面活性剂的浓度、含水量与体系特性的关系.利用激光粒度分析仪及zeta电位仪测定了反胶束的直径,并利用不同直径的反胶束进行大豆蛋白质的萃取.结果表明:反胶束体系中表面活性剂的浓度和含水量的变化会影响反胶束体系的特性,含水量增加其反胶束直径也增加,AOT反胶束对大豆蛋白的萃取率随着反胶束直径的增大而增加.
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