论文题目: 大米淀粉混合物和挤压大米颗粒料的回生机理
论文类型: 博士论文
论文专业: 食品科学与工程
导师: 丁霄霖
关键词: 天然大米淀粉,淀粉混合物,储能模量,损耗模量,胶凝作用,回生,淀粉消化率,挤压蒸煮,挤压混合,方程,大豆浓缩蛋白,即食仿真米
文献来源: 江南大学
发表年度: 2005
论文摘要: 淀粉的回生是一个极其重要的课题,特别是对经过处理后需长时间储存的食物而言。天然的和物理改性的大米淀粉的理化性质主要是通过差示扫描热量仪、动态流变仪、X-射线衍射和质构分析仪、凝胶渗透色谱法以及布拉班德微量粘度计来研究的,所得到的实验结果是本论文的主要部分。本研究（见文章的第二部分）的目的之一是依据回生速度来阐明来自不同品种的大米的不同的大米淀粉（以不同的混合比例）的混合物流变特性的变化。首先,将从四种理化性质明确的大米中分离得到的淀粉,按其直链淀粉含量（AC值）分级为低、中、高三类,再加上普通的糯米一起,用它们来覆盖直链淀粉含量不同的各类大米的热力学性质。糯米淀粉会影响混合淀粉的流变学特性,在普通的糯米粉和一些含糯米粉的混合淀粉中,储能模量（G’）的增加会降低。结果表明,TG’max,G’5和tanδ5确实是由AC来控制的。混合大米淀粉的G’最大峰值和G’5一般介于单一淀粉成分的G’最大峰值和G’5之间,其数值大小依赖于混合物中天然大米淀粉的比例,这也显示出在加热和冷却时凝胶强度的中间变化。当混合低和中AC非糯米淀粉时,25%的糯米粉混合物在降低以硬度值表达的固化率方面非常有效。在老化处理的几天后,和混合物相比,单一组分的样品可观察到明显变硬。储能模量（G’）总是比损耗模量（G’’）高。混合的糯米淀粉（25%）能显著的降低AC值。AC值与膨胀能力（SP）是负相关的（r=-0.925, P<0.01）。SP与水溶性（WS）表现出非线性的关系（r2=0.820）,而且两者随着温度的升高而增加。这种相关性表明WS也是淀粉特性的一个指标,颗粒的硬度影响颗粒的膨胀潜能。结果表明,从混合物的非糯米淀粉中析出的直链淀粉就像陷在水溶性的糯米淀粉网络中,我们可以看出,很少分子能够用来再结晶。本文的第三部分主要讨论了淀粉的物理改性,特别是通过挤压蒸煮改变淀粉的特性和淀粉颗粒的完整性,目的是依照凝胶化、糊化和回生来改良它们的特性。首先应用响应面分析（RSM）研究挤压过程参数（转速、筒体温度和原料水分含量）对挤压得到的大米挤压制品的功能性、物理性、糊化性和消化性的影响。挤压得到的大米粉的粘度值远低于它们相应的未处理过的大米粉的粘度值,这表明淀粉在挤压处理中被部分或者全部预糊化了。峰值粘度与热糊粘度（HPV）、冷糊粘度（CPV）是正相关的（r>0.700, P<0.01）。通过可控酶法水解,应用α-淀粉酶和葡糖糖化酶对大米挤压制品进行体外消化性试验来研究加工处理对淀粉营养性能的影响。淀粉消化率的变化主要依赖于加工
论文目录:
DEDICACE
ACKNOWLEDGEMENTS
ABSTRACT (English)
ABSTRACT (Chinese)
TABLE OF CONTENTS
CHAPTER 1 General Introduction
1.1. INTRODUCTION
1.2. OBJECTIVES
1.2.1. Problems statement
1.2.2. Justification
1.2.3. Broad objective
1.2.4. Specific objectives
1.3. LITERATURE CITED
CHAPTER 2 Literature Review
2.1. INTRODUCTION
2.2. RICE STARCH
2.2.1. Starch composition
2.2.2. Structure of starch components
2.2.2.1. Amylose
2.2.2.2. Amylopectin
2.2.3. Nutritional classification of starches
2.3. RHEOLOGICAL PROPERTIES
2.3.1. Gelatinization
2.3.2. Retrogradation
2.3.3.1. Retrogradation kinetic
2.3.3.2. Phase to polymer crystallization
2.3.3. Pasting properties
2.4. STARCH MODIFICATION
2.4.1. Chemical modification
2.4.2. Physical modification
2.4.2.1. Hydrothermal modification
2.4.2.2. Microwave modification
2.4.2.3. Extrusion cooking
2.4.3. Uses of modified rice flours
2.5. SOY PROTEIN CONCENTRATE
2.6 SUMMARY
2.7. LITERATURE CITED
CHAPTER 3 Thermal and Rheological Properties of Natives Starches and Their Mixtures
3.1. INTRODUCTION
3.2. MATERIALS AND METHODS
3.2.1. Materials
3.2.2. Methods
3.2.2.1. Chemical analysis
3.2.2.2. Thermal and viscoelastic properties
3.2.2.3. Analysis of gel strength
3.2.2.4. Statistical Analysis
3.3. RESULTS AND DISCUSSION
3.3.1. Composition
3.3.2. Thermal properties
3.3.3. Rheological Properties of Rice Starches
3.3.3.1. During heating
3.3.3.2. Effect of concentration
3.3.3.3. Effect of varietals differences
3.3.3.4. During cooling
3.3.4.Gel Strength Analysis
3.4. SUMMARY
3.5. LITEATURE CITED
CHAPTER 4 Pasting and Hydration Properties of Natives Starches and Their Blends
4.1. INTRODUCTION
4.2. MATERIALS AND METHODS
4.2.1. Materials
4.2.2. Methods
4.2.2.1. Starch suspension preparation
4.2.2.2. Hydration properties
4.2.2.3. Turbidometric analysis
4.2.2.4. Statistics analysis
4.3. RESULTS AND DISCUSSION
4.3.1. Starch granules
4.3.2. Pasting properties
4.3.3. Swelling power and water solubility
4.3.4. Correlation analysis
4.3.5. Turbidity
4.4. SUMMARY
4.5. LITERATURE CITED
CHAPTER 5 Evaluation of Rice Flour Modified by Extrusion Cooking
5.1. INTRODUCTION
5.2. MATERIALS AND METHODS
5.2.1. Materials
5.2.2. Methods
5.2.2.1. Extrusion process
5.2.2.2. Analysis of extrudates
5.2.2.3. Experimental design and statistical analysis
5.2.2.4. Scanning electron micrograph
5.2.2.5. Pasting properties
5.2.2.6. Invitro nutritionally starch fractions
5.3. RESULTS AND DISCUSSION
5.3.1. Chemical composition
5.3.2. Diagnostic checking of the fitted model
5.3.3. Analysis of Variance (ANOVA)
5.3.4. WAI, WSI, Expansion ratio, Bulk density
5.3.5. Scanning electron micrograph
5.3.6 Pasting characteristics
5.3.7. Invitro starch digestibility
5.4. SUMMARY
5.5. LITERATURE CITED
CHAPTER 6 Retrogradation Kinetics of Extruded Rice Flours Fortified with SPC
6.1. INTRODUCTION
6.2. MATERIALS AND METHODS
6.2.1. Materials
6.2.2. Methods
6.2.2.1. Extrusion
6.2.2.2. Assessment of molecular degradation by GPC
6.2.2.3. Characterization of starch retrogradation behavior
6.2.2.4. X-Ray Diffraction
6.3. RESULTS AND DISCUSSION
6.3.1. Chemical composition
6.3.2. Assessment of molecular degradation by GPC
6.3.3. Thermal properties
6.3.4. Recrystallization kinetics
6.3.5. X-ray diffraction
6.3.6. Retrogradation mechanism
6.4. SUMMARY
6.5. LITERATURE CITED
CHAPTER 7 Steady State Flow Behaviors of Extruded Blends
7.1. INTRODUCTION
7.2. MATERIALS AND METHODS
7.2.1. Materials
7.2.2. Methods
7.2.2.1. Extrudate suspension preparation
7.2.2.2. Rheological models
7.3. RESULTS AND DISCUSSION
7.3.1. Chemical composition
7.3.2. Steady state flow behavior
7.3.2.1. Characterization of the flow curve
7.3.2.2. Effects of concentration at different temperatures
7.3.2.3. Effects of temperature on rheological parameters
7.3.2.4. Apparent viscosity
7.3.3. Viscoelastic behavior
7.4. SUMMARY
7.5. LITERATURE CITED
CHAPTER 8 Physicochemical Properties, Sensory and Texture Evaluation of Extruded Blends
8.1. INTRODUCTION
8.2. MATERIALS AND METHODS
8.2.1. Materials
8.2.2. Methods
8.2.2.1. A mino acids analysis
8.2.2.2. Invitro starch digestibility
8.2.2.3. Invitro protein digestibility
8.2.2.4. Sensory and texture evaluation
8.3. RESULTS AND DISCUSSION
8.3.1. Pasting properties determined by MVAG
8.3.2. Scanning electron microscopy(SEM)
8.3.3. Amino acid composition
8.3.4. Starch digestibility
8.3.5. Protein digestibility
8.3.6. Sensory evaluation
8.3.7. Texture analysis
8.3.8. Correlation between texture and pasting properties
8.4. SUMMARY
8.5. LITERATURE CITED
GENERAL CONCLUSION & RECOMMENDATIONS
GENERAL CONCLUSION
RECOMMENDATIONS
Published, Accepted, and Submitted Papers
发布时间: 2006-07-20
参考文献
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标签：天然大米淀粉论文; 淀粉混合物论文; 储能模量论文; 损耗模量论文; 胶凝作用论文; 回生论文; 淀粉消化率论文; 挤压蒸煮论文; 挤压混合论文; 方程论文; 大豆浓缩蛋白论文; 即食仿真米论文;