不同温度下大米浸泡过程中吸水膨胀动力学及影响因素的相关分析

Food Chemistry

(

IF

8.5

)

Pub Date : 2020-12-30

, DOI:

10.1016/j.foodchem.2020.128912

Zhanqiang Hu

,

Yuexi Yang

,

Lin Lu

,

Ye Chen

,

Zhiwei Zhu

,

Jianying Huang

利用五个模型方程来研究水稻浸泡过程中的吸水膨胀动力学。结果表明， 通过5个模型方程可以很好地模拟粳稻和In稻在25、40、50、60和70℃下的吸水膨胀变化（R 2 > 0.97）。线性和多项式方程可以适应模型系数的变化，并且所有获得的系数参数都可以组合为一个方程来预测粳稻和In稻的吸水特性白饭。基本营养成分与模型系数之间的相关性得到进一步分析。结果表明，水稻的吸水率与蛋白质含量呈显着负相关（P <0.05），表观直链淀粉含量与最大膨胀率呈显着（P <0.05）负相关，水稻的长，宽影响其吸水率。特征。

"点击查看英文标题和摘要"

Kinetics of water absorption expansion of rice during soaking at different temperatures and correlation analysis upon the influential factors

Five model equations were used to study the water absorbing expansion kinetics of rice during soaking. The results indicated that the changes of water absorbing expansion in Japonica and Indica rice during soaking at 25, 40, 50, 60 and 70 ℃ can be well simulated (R2 > 0.97) by the five model equations. The linear and polynomial equation could fit the changes of model coefficients and all obtained coefficient parameters could be combined in only one equation to predict the water absorbing characteristics of Japonica and Indica rice. The correlation between the basic nutritional components and model coefficients was further analyzed. The results indicated that the water absorbing rate had significant (P < 0.05) negative correlation with protein content, the apparent amylose content had significant (P < 0.05) negative correlation with the maximum expansion ratio, the length and width of rice affect its water absorbing characteristics.

更新日期：2020-12-31