Accurate Measurement of Pasting Temperature by the Rapid Visco-Analyser: a Case Study Using Rice Flour

RICE SCIENCE ›› 2008, Vol. 15 ›› Issue (1): 69-72 .

Accurate Measurement of Pasting Temperature by the Rapid Visco-Analyser: a Case Study Using Rice Flour

BAO Jin-song

Institute of Nuclear-Agricultural Sciences/Key Laboratory of Chinese Ministry of Agriculture for Nuclear-Agricultural Sciences, College of Agriculture and Biotechnology, Zhejiang University, Hangzhou 310029, China

收稿日期:2007-08-02 出版日期:2008-03-28 发布日期:2008-03-28
通讯作者: BAO Jin-song
基金资助:
the National High Technology Development Project of China (Grant No. 2006AA10Z193), the National Natural Science Foundation of China (Grant No. 30300227), and the Science and Technology Department of Zhejiang Province (Grant No. 2007C32014).

摘要/Abstract

摘要： Pasting properties are among the most important characteristics of starch, determining its applications in food processing and other industries. Pasting temperature derived from the Rapid Visco-analyser (RVA) (Newport Scientific), in most cases, is overestimated by the Thermocline for Windows software program. Here, two methods facilitating accurate measurement of pasting temperature by RVA were described. One is to change parameter setting to ‘screen’ the true point where the pasting viscosity begins to increase, the other is to manually record the time (T1) when the pasting viscosity begins to increase and calculate the pasting temperature with the formula of (45/3.8)×(T1–1)+50 for rice flour. The latter method gave a manually determined pasting temperature which was significantly correlated with the gelatinization temperature measured by differential scanning calorimetry.

关键词: rice, starch, gelatinization temperature, pasting temperature, methodology

BAO Jin-song. Accurate Measurement of Pasting Temperature by the Rapid Visco-Analyser: a Case Study Using Rice Flour[J]. RICE SCIENCE, 2008, 15(1): 69-72 .

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