Mechanics, Effects And Inhibition Technology Of Rice Retrogradation

Rice is one of the most important grain in the world and the main crops in China. Evaporating and boiling is the traditional processing way of rice.It is also made into rice dumpling, rice cake and so on. However, the development of rice food is hindered because the retrogradation of rice powder has not been settled effectively. This article studied the gelatinization properties and retrogradation mechanics of rice, the influence of moisture on rice and the effects of additive on rice retrogradation. The research has great significance both to the development of starch theory and the improvement of rice food.The main content is as below:1.The basic characteristics of rice were studied in order to make the experiment more aimed at, accurate or instructive. It was found that the experimented rice was composed of 14.00%moisture content, 7.05%proteins, 78.17%fatty, and 2.89 the ratio of amylopectin and amylose.2.The particle behavior of rice was observed by microscope, and the Gelatinization Properties of rice were tested and analyzed by DSC. The results showed that the To, Tp and Tc of different samples, which have different ratios of water and rice powder as 80 %(W/W), 100 %(W/W), 150 %(W/W) respectively, were basically identical; and the melting enthalpy of starch increased gradually with the increase of water content; sample whose water content was 50% has similar To, Tp,Tc, and the lowest starch melting enthalpy among the experimented samples; sample whose water content was 200% has the lowest To, Tp, Tc, and the lowest...