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Physicochemical and crystalline properties of heat-moisture-treated rice starch: combined effects of moisture and duration of heating.
Kong, Xiangli; Qiu, Dan; Ye, Xiaoting; Bao, Jinsong; Sui, Zhongquan; Fan, Jiewei; Xiang, Wenzhou.
Affiliation
  • Kong X; Institute of Nuclear Agricultural Science, College of Agriculture and Biotechnology, Zhejiang University, Hangzhou 310029, People's Republic of China.
  • Qiu D; Engineering Research Center of Starch and Vegetable Protein Processing, Ministry of Education, South China University of Technology, Guangzhou 510640, People's Republic of China.
  • Ye X; College of Chemical Engineering, Ningbo University of Technology, 89 Cuibai Road, Ningbo, Zhejiang 315016, People's Republic of China.
  • Bao J; Department of Food Science and Engineering, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai 200240, People's Republic of China.
  • Sui Z; Institute of Nuclear Agricultural Science, College of Agriculture and Biotechnology, Zhejiang University, Hangzhou 310029, People's Republic of China.
  • Fan J; Department of Food Science and Engineering, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai 200240, People's Republic of China.
  • Xiang W; CAS Key Laboratory of Tropical Marine Bio-resources and Ecology, South China Sea Institute of Oceanology, Chinese Academy of Sciences, Guangzhou, Guangdong, People's Republic of China.
J Sci Food Agric ; 95(14): 2874-9, 2015 Nov.
Article in En | MEDLINE | ID: mdl-25428886
ABSTRACT

BACKGROUND:

Currently there is much interest in the application of physical modification techniques such as heat-moisture treatment (HMT). The effects of HMT on normal and waxy rice starches, subject to different levels of moisture content and duration of heating, were investigated.

RESULTS:

Water solubility index (determined at 90 °C) decreased after HMT for normal and waxy rice starches, while swelling power (determined at 90 °C) showed inconsistent results (decrease for normal type, increase for waxy type) after HMT. Values in pasting parameters of normal and waxy rice starch increased initially, but the extent of increase slowed down with moisture content and length of treatment increasing. HMT decreased gelatinization temperatures with 4 h and 8 h treatment, but when length of treatment was prolonged to 16 h gelatinization temperature increased. Degree of crystallinity decreased for all treatments, and decreased much more at higher levels of moisture content.

CONCLUSION:

Variations in levels of moisture content and duration of heating had significant effects on physicochemical and crystalline properties to different extents.
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Full text: 1 Collection: 01-internacional Database: MEDLINE Main subject: Oryza / Starch / Water / Edible Grain / Hot Temperature Limits: Humans Language: En Journal: J Sci Food Agric Year: 2015 Type: Article
Fulltext
Print
XML
PubMed Links
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Full text: 1 Collection: 01-internacional Database: MEDLINE Main subject: Oryza / Starch / Water / Edible Grain / Hot Temperature Limits: Humans Language: En Journal: J Sci Food Agric Year: 2015 Type: Article