粳稻
吸水率
直链淀粉
吸收(声学)
相关系数
粳稻
动力学
正相关
化学
热力学
材料科学
数学
分析化学(期刊)
植物
食品科学
色谱法
物理
复合材料
统计
内科学
生物
淀粉
医学
量子力学
作者
Zhanqiang Hu,Yumin Yang,Lin Lü,Ye Chen,Zhiwei Zhu,Jianying Huang
出处
期刊:Food Chemistry
[Elsevier]
日期:2021-06-01
卷期号:346: 128912-128912
被引量:17
标识
DOI:10.1016/j.foodchem.2020.128912
摘要
Five model equations were used to study the water absorbing expansion kinetics of rice during soaking. The results indicated that the changes of water absorbing expansion in Japonica and Indica rice during soaking at 25, 40, 50, 60 and 70 ℃ can be well simulated (R2 > 0.97) by the five model equations. The linear and polynomial equation could fit the changes of model coefficients and all obtained coefficient parameters could be combined in only one equation to predict the water absorbing characteristics of Japonica and Indica rice. The correlation between the basic nutritional components and model coefficients was further analyzed. The results indicated that the water absorbing rate had significant (P < 0.05) negative correlation with protein content, the apparent amylose content had significant (P < 0.05) negative correlation with the maximum expansion ratio, the length and width of rice affect its water absorbing characteristics.
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