In storage process owing to metabolic activities and enzymatic reactions etc. caused by de-branching enzyme in rice, content of amylose increases and of amylopectin decreases making variation of ratio of amylase/amylopectin. As storage time extension at the same storage temperature, resuscitation properties of rice are enhanced. Meanwhile, resuscitation rate for japoni-ca rice and indica rice was obviously faster than that of glutinous rice owing to their higher content of amylose starch. At same stor-age time as storage temperature rises, there was no obvious change of melting temperature of crystallization, but melting enthalpy also gradually increased. In addition, with prolonging of storage time at 4℃resuscitation degree of sample after gelatinization in-creased while there was a phenomenon of gradual decline for the initial temperature ( To) , vertex temperature ( Tp) and final temperature (Te) of melting. Nucleation rate was rapider at 4℃than at 25℃because of dependence of re-crystallization of amy-lopectin on temperature, therefore, resuscitation rate of starch at 25℃after gelatinization was significantly slower than that at 4℃.
NETL
NSTL
万方数据
维普
