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首页> 外文期刊>The Kasetsart Journal >Factors Affecting Water Soluble Polysaccharide Content and Pasting Properties of Thai Glutinous Rice
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Factors Affecting Water Soluble Polysaccharide Content and Pasting Properties of Thai Glutinous Rice

机译：影响泰国糯米水溶性多糖含量和糊化特性的因素

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摘要

The effect of milling time, flour milling process, and storage time on the content of water soluble polysaccharides (WSP) and the pasting properties of three Thai glutinous rice varieties (RD6, RD10, and Sanpatong) were evaluated. The results showed that WSP content varied by rice variety. Unpolished RD6 rice contained the highest WSP followed by RD10 and Sanpatong, respectively. Glutinous flour prepared from grain with longer milling time had lower (p < 0.05) WSP content. Dry-milled glutinous rice flour exhibited higher WSP content and higher peak viscosity than wet milled flour. For milled glutinous rice stored in Nylon bags at room temperature, the WSP content tended to decrease during the first 3 months of storage and then stabilize thereafter. Higher Peak viscosity of glutinous rice flour was obtained in either flour with WSP portion or in the flour added with ∝-amylase inhibitor (10mM CuSO_4).These finding might be useful for Thai glutinous rice flour production and its widely application use.
机译：评估了碾磨时间，面粉碾磨过程和储存时间对三种泰国糯米品种（RD6，RD10和Sanpatong）水溶性多糖（WSP）含量和糊化特性的影响。结果表明，WSP含量随水稻品种而变化。未抛光的RD6稻米的WSP最高，其次是RD10和Sanpatong。由谷物制得的碾磨时间较长的糯米粉的WSP含量较低（p <0.05）。干磨糯米粉显示出比湿磨粉更高的WSP含量和更高的峰值粘度。对于室温下储存在尼龙袋中的碾米，在储存的前三个月中，WSP含量趋于下降，然后稳定。无论是在WSP含量的面粉中还是在添加α-淀粉酶抑制剂（10mM CuSO_4）的面粉中，糯米粉的峰值粘度都较高，这些发现可能对泰国糯米粉的生产及其广泛的应用很有用。

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