Colloid Property Of Indica Rice

Indica rice was usually processed into gelatinization food such as rice noodle in order to increase its add-on values. But how to select suitable rice varieties and make good colloid food was a problem. In this paper the storage property of indica rice and the relationship between colloid properties and rice quality were studied. The main results were followed as:1. Storage quality of indica riceDuring the storage the content of lipid and free amino acid decreased, and the content of protein was constant, and iodine blue value and free fatty acid increased.In the range of rice varieties studied, the iodine blue value and the content of lipid and total sugar of late indica rice was higher significantly than that of early indica rice, while the content of protein was lower significantly than that of early indica rice. The content of free amino acid and fatty acid had no difference between late indica rice and early indica rice.2. Gel properties of indica riceFormations of gel undergo the processing of Crystal fused and glass transition, which result in the hardness, elasticity of rice gelatin increasing.The concentration of rice slurry, heating and deposited temperature had verysignificant influence on the hardness and elasticity of gel. The deposited temperature had significant influence on the cohesiveness of gel. The 15°Be' rice slurry heated 90℃ for certain time, then deposited at 35℃ for 20 min and formed low hardness, high elasticity, cohesiveness and enzyme hydrolysability which was suitable to manufacture rice noodle.Amylase, Protease and lipase all has well gelatin age resistance. The best dosage of three enzymes are 0.01%, 0.001%, 0.001 %.The hardness of rice gelatin was positively relative with iodine blue value. Thecohesiveness was negatively relative with iodine blue value, the content of moisture and lipid. The blue value was positively relative with elasticity, chewiness, maximum shear stress and power, and relax time, negatively with deformation.The hardness and elasticity of early indica rice was lower than that of late indica rice. The cohesiveness, chewiness, maximum shear stress and power, deformation and relax time had no difference between these two kinds of rices.