质地属性与表面液结构和组成特征之间的关系 熟米的结构和组成特征
Mingyo Ha1, Duyun Jeong2, Jiyoung Park3
1Division of Food and Nutrition, Chonnam National University, Gwangju, 61186 South Korea.
Food science and biotechnology
|April 8, 2024
概括
米的液性质,特别是米蛋白含量,显著影响其质地. 米呈现出较高的液固体和烯,影响硬度和粘性.
科学领域:
- 食品科学 食品科学 食品科学
- 材料科学 是一种材料科学.
- 农业科学 农业科学
背景情况:
- 米的质地对于消费者接受至关重要.
- 漂水物质,反映大米成分,可能会影响质地.
- 了解这些关系可以优化大米的质量.
研究的目的:
- 分析米的液和纹理特征.
- 为了研究大米液特性和质地之间的相关性.
- 根据这些属性区分韩国大米品种.
主要方法:
- 分析大米浸出液中总固体和烯胺的分析.
- 浸泡液溶液的淋病学测量.
- 米的纹理分析 (硬度,粘度).
- 主要组件分析 (PCA) 用于属性相关性.
主要成果:
- 米呈现出比正常和高粉米的化物总固体和粉蛋白更高的水平.
- 浸出物体的风湿学与烯胺含量有很强的相关性.
- "多达姆"品种表现出独特的纹理特性 (硬度高,粘度低).
- 基于米粉糖含量,PCA揭示了液和纹理的显著差异.
结论:
- 米液的特性,特别是米胺,是米质感的关键决定因素.
- 化物中的烯量和链条长度会影响大米的粘性.
- 液分析为预测和控制米质感提供了洞察力.
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