Bactericidal effect of ultrasound on glutinous rice during soaking and its influence on physicochemical properties of starch and quality characteristics of sweet dumplings

被引：4

作者：

Wang, Shuli ^{[1
]}

Wang, Xiaojie ^{[1
,2
,3
]}

Liu, Yu ^{[1
]}

Dong, Wenjing ^{[1
]}

Fan, Huiping ^{[1
,2
,3
]}

Fan, Shijia ^{[1
]}

Ai, Zhilu ^{[1
,2
,3
]}

Yang, Yong ^{[1
,2
,3
]}

Suo, Biao ^{[1
,2
,3
]}

机构：

[1] Henan Agr Univ, Coll Food Sci & Technol, 63 Nongye Rd, Zhengzhou 450002, Henan, Peoples R China

[2] Minist Agr & Rural Affairs, Key Lab Staple Grain Proc, Zhengzhou, Peoples R China

[3] Henan Agr Univ, Natl R&D Ctr Frozen Rice& Wheat Prod Proc Technol, Henan Prov Engn Res Ctr Quick Frozen Flour Rice &, Zhengzhou, Peoples R China

来源：

ULTRASONICS SONOCHEMISTRY | 2024年 / 110卷

基金：

中国国家自然科学基金;

关键词：

Ultrasonic treatment; Glutinous rice; Microbial inactivation; Starch physiochemical properties; Sweet dumplings; TREATED STARCH; FLOUR; ULTRASONICATION; MECHANISM; WATER;

D O I：

10.1016/j.ultsonch.2024.107034

中图分类号：

O42 [声学];

学科分类号：

070206 ; 082403 ;

摘要：

The soaking process of glutinous rice allows the growth and reproduction of microorganisms, which can easily cause food safety problems. In this work, the effects of different ultrasonic powers (150 W, 300 W, 450 W, and 600 W) on the bactericidal effect of glutinous rice, the physicochemical properties of starch and the quality characteristics of sweet dumplings were studied. Compared with soaking for 0 and 2 h, sonication of glutinous rice after soaking for 4 h was more effective at reducing the number of microorganisms in soaked glutinous rice, and the bactericidal effect increased with increasing ultrasound intensity. After 30 min, the total number of bacteria decreased by 2.04 log CFU/g. Moreover, ultrasonic treatment destroys the grain structure of glutinous rice starch, resulting in the formation of dents and cracks on the starch surface, increasing the amylose content, improving its expansion, reducing its short-range order and relative crystallinity, and altering its gelatinization characteristics. In addition, ultrasonic treatment increased the soup transparency of sweet dumplings from 51.8 % to 63.95 %, reducing their hardness, chewiness and adhesiveness. In summary, ultrasonic treatment can not only effectively kill microorganisms in soaked glutinous rice but also improve the quality of glutinous rice dumplings by changing the physicochemical properties of glutinous rice starch. The results of this study provide theoretical support for the application of ultrasonic technology in glutinous rice food production.

引用

页数：8

共 61 条

[1] The effect of combined AC electric field and ultrasound on the chemical compositions and Escherichia coli content of spearmint aromatic water [J].

Behruzian, Ava ;

Samani, Bahram Hosseinzadeh ;

Rostami, Sajad ;

Lorigooini, Zahra ;

Behruzian, Mehrsa .

JOURNAL OF FOOD PROCESS ENGINEERING, 2018, 41 (02)

[2] Effects of ultrasonic pretreatments on quality, energy consumption and sterilization of barley grass in freeze drying [J].

Cao, Xiaohuang ;

Zhang, Min ;

Mujumdar, Arun S. ;

Zhong, Qifeng ;

Wang, Zhushang .

ULTRASONICS SONOCHEMISTRY, 2018, 40 :333-340

[3] Influence of alkali concentration on the deproteinization and/or gelatinization of rice starch [J].

Cardoso, Mateus Borba ;

Putaux, Jean-Luc ;

Samios, Dimitrios ;

da Silveira, Nadya Pesce .

CARBOHYDRATE POLYMERS, 2007, 70 (02) :160-165

[4] Molecular mechanisms underlying the formation of starch-lipid complexes during simulated food processing: A dynamic structural analysis [J].

Chao, Chen ;

Huang, Shiqing ;

Yu, Jinglin ;

Copeland, Les ;

Wang, Shuo ;

Wang, Shujun .

CARBOHYDRATE POLYMERS, 2020, 244

[5] Effects of different waxy rice varieties and their starch on the taste quality of zongzi [J].

Chen, Yi ;

Yao, Yuan ;

Gu, Zhengbiao ;

Peng, Yuhui ;

Cheng, Li ;

Li, Zhaofeng ;

Li, Caiming ;

Chen, Zhaogui ;

Hong, Yan .

JOURNAL OF CEREAL SCIENCE, 2022, 108

[6] Advances in the mechanism of different antibacterial strategies based on ultrasound technique for controlling bacterial contamination in food industry [J].

Dai, Jinming ;

Bai, Mei ;

Li, Changzhu ;

Cui, Haiying ;

Lin, Lin .

TRENDS IN FOOD SCIENCE & TECHNOLOGY, 2020, 105 :211-222

[7] Environmental microbiome mapping as a strategy to improve quality and safety in the food industry [J].

De Filippis, Francesca ;

Valentino, Vincenzo ;

Alvarez-Ordonez, Avelino ;

Cotter, Paul D. ;

Ercolini, Danilo .

CURRENT OPINION IN FOOD SCIENCE, 2021, 38 :168-176

[8] Physicochemical properties of germinated dehulled rice flour and energy requirement in germination as affected by ultrasound treatment [J].

Ding, Junzhou ;

Hou, Gary G. ;

Dong, Mengyi ;

Xiong, Shanbai ;

Zhao, Siming ;

Feng, Hao .

ULTRASONICS SONOCHEMISTRY, 2018, 41 :484-491

[9] Modulating the in vitro digestibility of chemically modified starch ingredient by a non-thermal processing technology of ultrasonic treatment [J].

Ding, Yongbo ;

Xiao, Yiwei ;

Ouyang, Qunfu ;

Luo, Feijun ;

Lin, Qinlu .

ULTRASONICS SONOCHEMISTRY, 2021, 70

[10] Insights into the relations between the molecular structures and digestion properties of retrograded starch after ultrasonic treatment [J].

Ding, Yongbo ;

Luo, Feijun ;

Lin, Qinlu .

FOOD CHEMISTRY, 2019, 294 :248-259

← 1 2 3 4 5 6 7 →