作　　者： ; ; ;

机构地区： 吉林农业大学食品工程学院

出　　处： 《食品科学》 2004年第10期73-76,共4页

摘　　要： 本文采用早籼稻为原料,利用乳酸菌发酵,研究发酵对大米淀粉物理化学性质的影响。对比发酵前后的大米粉,发现发酵后其保水力和溶解度以及凝胶体积膨胀率都有不同程度的增加。扫描电镜分析,发酵后大米淀粉颗粒被腐蚀,小颗粒淀粉增多。RVA和DSC结果表明:发酵后淀粉糊化过程中最高峰值粘度下降了692cp,糊化起始温度提前,糊化所需时间延长,糊化焓升高。X-射线衍射图谱显示发酵没有改变大米淀粉的晶型,但使结晶度由28%降低到22%。 This paper focuses on Indica, effects of lactic acid bacteria fermentation of rice starch on physical properties wasstudied in this paper. The analyses of scanning electron microscope showed that the granule of rice starch was eroded afterfermentation. The small starch granule increased. the swelling power, the solubility and dilatability of gel volume increasedrespectively after fermentation. The results of RVA and DSC indicated that the peak viscosity decreased 692 cp after pasting.The onset gelatinization temperatures were brought forward. The time of gelatinization was longer than control sample, thegelatinization enthalpy was increased. The result of X-ray diffraction showed that the crystal type of rice starch is unchangedafter the fermentation, but the ratio of crystal area to amorphous area declined from 28% to 22%.

关 键 词： 乳酸菌 淀粉 发酵

领　　域： [轻工技术与工程] [轻工技术与工程]