Effect of acid hydrolysis time on the structure and properties of rice starches

被引：0
作者：
Chen, Pei [1 ]
Zhao, Bing [1 ]
Liu, Hong-Sheng [2 ]
Zhang, Xiao [1 ]
Li, Yuan-Zhi [1 ]
机构：
[1] College of Food Science, South China Agricultural University, Guangzhou
[2] College of Light Industry and Food Sciences, South China University of Technology, Guangzhou
来源：
Modern Food Science and Technology | 2014年 / 30卷 / 09期
关键词：
Acid hydrolysis; Amylose content; Property; Rice starch; Structure;
D O I：
10.13982/j.mfst.1673-9078.2014.09.016
中图分类号：
学科分类号：
摘要：
In this study, four types of rice starch with different amylose contents (Younuo 3:0%; Daohuacan: 10.90%; Juliangyou: 21.03%; Huayouxiangzhan: 28.46%) were used to investigate the effect of acid hydrolysis time on the structure and properties of rice starches. After undergoing acid hydrolysis for different time, the changes in the hydrolysis ratio, particle morphology, crystallization properties, and solubility of hydrolyzed rice starches were measured and used as indicators to evaluate the effects of hydrolysis time. The results showed that rice starches with different amylose content shad different acid-resistant abilities, and thus hydrolysis time had different effects on the structure and properties of the rice starches with different amylose contents. The extent of acid hydrolysis in rice starch was negatively related to the amylose content, as evidenced by the fact that approximately 50% Younuo3 was hydrolyzed, whereas only 30% of Huayouxiangzhan was hydrolyzed. All starch granules showed a degree of breakage after acid hydrolysis, and the cross observed in starch under polarized light deformed before it completely disappeared. With the same acid hydrolysis time, the rice starches with higher amylose contents showed lower breakage rates. Acid hydrolysis did not affect the A-type crystal pattern of the starch in the studied samples; however, with increasing hydrolysis time the relative crystallinity and the solubility of the rice starches increased.
引用
收藏
页码：92 / 95and125
相关论文
共 11 条
  • [1] Colussi R., Pinto V.Z., El Halal S.L.M., Et al., Structural, morphological, and physicochemical properties of acetylated high-, medium-, and low-amylose rice starches , Carbohydrate Polymers, 103, pp. 405-413, (2014)
  • [2] Chung H.J., Liu Q., Lee L., Et al., Relationship between the structure, physicochemical properties and in vitro digestibility of rice starches with different amylose contents , Food Hydrocolloids, 25, 5, pp. 968-975, (2011)
  • [3] Miao M., Jiang B., Zhang T., Et al., Impact of mild acid hydrolysis on structure and digestion properties of waxy maize starch , Food Chemistry, 126, 2, pp. 506-513, (2011)
  • [4] Nara S., Komiya T., Studies on the relationship between water-satured state and crystallinity by the diffraction method for moistened potato starch , Starch/Stärke, 35, 12, pp. 407-410, (1983)
  • [5] Blennow A., Hansen M., Schulz A., The molecular deposition of transgenically modified starch in the starch granule as imaged by functional microscopy , Journal of Structural Biology, 143, pp. 229-241, (2003)
  • [6] Kong X., Kasapis S., Bao J., Et al., Influence of acid hydrolysis on thermal and rheological properties of amaranth starches varying in amylose content , Journal of the Science of Food and Agriculture, 92, 8, pp. 1800-1807, (2012)
  • [7] Ambigaipalan P., Hoover R., Donner E., Et al., Structure of faba bean, black bean and pinto bean starches at different levels of granule organization and their physicochemical properties , Food Research International, 44, 9, pp. 2962-2974, (2011)
  • [8] Zuo Y.F., Gu J.Y., Tan H.Y., Et al., The characterization of granule structural changes in acid-thinning starches by new methods and its effect on other properties , Journal of Adhesion Science and Technology, 28, 5, pp. 479-489, (2014)
  • [9] Kim H.Y., Han J.A., Kweon D.K., Et al., Effect of ultrasonic treatments on nanoparticle preparation of acid-hydrolyzed waxy maize starch , Carbohydrate Polymers, 93, 2, pp. 582-588, (2013)
  • [10] Sun X.-P., Yu J.-G., Liu Y., The study of physicochemical property of acidified starch , Chemistry, 8, pp. 611-615, (2004)
12