米粉研究方法

1米淀粉的分级分离及各组分的理化功能特性（参考文献：Structureofricestarchanditsrelationtocooked-ricetexture）谷粒→干燥老化（在不同温度下于密闭容器内贮藏一定时间）→去壳、粉碎→过筛（100目）→脱脂（85%甲醇回流18-20h）→平衡（12%水分）→检测各个指标（如总直链淀粉、热不溶性直链淀粉等成分含量）淀粉粒结合蛋白的提取（参考文献：Potentialinfluenceofastarchgranule-associatedproteinoncookedricestickiness）二硫键切断前后蛋白质的提取工艺：淀粉粒结合蛋白的提取流程：加热前后、分散剂存在条件下淀粉粒结合蛋白对淀粉理化性质的影响（参考文献：Influencesofgranule-associatedproteinsonphysicochemicalpropertiesofmungbeanandcassavastarches）2加热过程中玉米淀粉/大豆蛋白浓缩物混合物的糊化与形态特性（参考文献：Gelationcharacteristicsandmorphologyofcornstarch/soyproteinconcentratecompositesduringheating）老化（贮藏）、含二硫键蛋白质对米粉/米淀粉糊特性的影响（参考文献：Effectofricestorageonpastingpropertiesofriceflour，Effectofdisulfidebond-containingproteinonricestarchgelatinizationandpasting、Changingtheviscoelasticpropertiesofcookedricethroughproteindisruption、EffectofstorageproteinsonpastingpropertiesandmicrostructureofThairice、Proteininricegrainsinfluencecookingproperties、Impactofproteinonpastingandcookingpropertiesofwaxyand3non-waxyrice）4贮藏蛋白的提取及其对米粉理化特性的影响（参考文献：Effectofalkaline-solubleproteinsonpastingpropertiesofnonwaxyriceflour、Effectofamylaseonstarchpastesviscoelasticityandcookedgrainsstickinessinricefromsevenargentinegenotypes、Physicochemical,cookingandtexturalpropertiesofmilledricefromdifferentIndianricecultivars、Comparisonbetweenproteinfunctionalpropertiesoftworicecultivars、Effectsofprolaminonthetexturalandpastingpropertiesofriceflourandstarch）蛋白含量和淀粉酶活性对米粉理化特性的影响（参考文献：Underlyingreasonsforwaxyriceflourshavingdifferentpastingproperties）5