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一、前言稻米是我国人民的主要粮食之一。淀粉是稻米的主要营养成份。它是由结构和性质不同的两种成份——直链淀粉和支链淀粉所组成。这二种淀粉的含量与比例。与稻米的食用和工艺的品质有着密切关系;直链淀粉含量对米饭的食味、光泽、凝聚性和柔软性都有较大的影响。1971年国际水稻研究所测定许多地区稻米直链淀粉含量与适口性的报告中指出:东南亚最受欢迎的稻米品种、直链淀粉含量都占总淀
I. Introduction Rice is one of the staple foods for our people. Starch is the main nutrient component of rice. It consists of two components of different structure and nature - amylose and amylopectin. The two kinds of starch content and proportion. And the quality of rice is closely related to the food and process; amylose content on rice taste, shine, cohesion and softness have a greater impact. The report of the International Rice Research Institute measuring the amylose content and palatability of rice in many areas in 1971 pointed out that the most popular rice varieties in Southeast Asia account for the total amylose content