摘要
通过测定不同样品的糊化度和质构特性来研究几种淀粉酶对即食米饭老化的影响,希望能够较好的解决即食米饭的老化问题。研究结果表明:在所用的三种酶中,麦芽糖淀粉酶能够使即食米饭具有最好的抗老化效果,同时对米饭的质构也有一定的改善作用。
Gelatinization degree determination and texture profile analysis （TPA） were used in the study on the effect of amylases on retrogradation of instant rice. Results indicate that mahase is the most effective one among three tested amylases for controlling the retrogadation of instant rice; at the same time, the maltase can also improve somewhat the texture character of the instant rice.
出处
《中国粮油学报》
EI
CAS
CSCD
北大核心
2007年第4期114-116,共3页
Journal of the Chinese Cereals and Oils Association
关键词
淀粉酶
老化
即食米饭
质构
amylase, retrogradation, instant rice, texture character
