粳稻米饭蠕变特性和化学成分的关系研究
首发时间:2008-05-15
摘要:本文用动态力学分析仪(DMAQ800)测试了四种粳稻米饭的蠕变特性,测定了大米的直链淀粉含量和蛋白质含量,并用伯格斯模型描述了蠕变曲线。实验发现米饭蠕变过程主要由衰变弹性应变和粘流应变组成,并由实验数据非线性回归获得了蠕变参数:衰变弹性模量E2,松弛时间τ,和粘度系数η3。通过蠕变参数和大米成分的相关性分析得:衰变弹性模量E2和蛋白质含量成正相关(r = 0.952, P = 0.048);粘度系数η3和直链淀粉含量成负相关(r = -0.915, P = 0.085).
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Study on creep properties of japonica cooked rice and relationship with compositions
Abstract:Creep properties of four varieties japonica cooked rice were tested by Dynamic Mechanical Analyser (DMA Q800).The creep curve was described by Burgers model, and protein and amylose content were measured. The creep process of japonica cooked rice mainly consisted of retarded elastic deformation and viscosity flow deformation. The retarded elastic modulus, Ε2, relaxation time, τ, and the viscosity coefficient, η3, of the cooked rice according to the Burger model were estimated through nonlinear regression. Correlation analysis indicated that the retarded elastic modulus, Ε2, had positive correlations with protein(r = 0.952, P = 0.048).The viscosity coefficient, η3, was negatively correlated to amylose (r = -0.915, P = 0.085).
Keywords: Creep properties, Cooked rice, Protein content, Amylose content
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