Pasting and retrogradation properties of rice starch with phenolics from three varieties of brown rice

被引：6
|
作者：
Li, Huan-Huan [1 ,2 ]
Li, Ren [1 ,3 ]
Wu, Fei-Fei [1 ]
Zhai, Xiao-Tong [1 ]
Qiao, Cong-Cong [1 ]
Xiao, Zhi-Gang [2 ]
Wu, Na-Na [1 ]
Tan, Bin [1 ]
机构：
[1] Acad Natl Food & Strateg Reserv Adm, Beijing 100037, Peoples R China
[2] Shenyang Normal Univ, Coll Food Sci, Shenyang 110034, Liaoning, Peoples R China
[3] Heilongjiang Bayi Agr Univ, Coll Food, Daqing 163319, Heilongjiang, Peoples R China
来源：
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY | 2023年 / 58卷 / 06期
基金：
中国国家自然科学基金;
关键词：
Pasting properties; phenolics from brown rice; retrogradation; rice starch; IN-VITRO DIGESTIBILITY; PHYSICOCHEMICAL PROPERTIES; THERMAL-PROPERTIES; TEA POLYPHENOLS; POTATO STARCH; MAIZE STARCH; INCLUSION; AMYLOSE;
D O I：
10.1111/ijfs.16426
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
This work evaluated the influence of phenolics from Black, Indica and Japonica rice bran (2.5-10%) on pasting and retrogradation properties of rice starch. The breakdown, setback, enthalpy values and retrogradation percentage of rice starch were decreased, and the pasting temperature was enhanced with the phenolics from three varieties of brown rice. X-ray diffraction results suggested that new V-type crystal at 13.1 degrees was formed and relative crystallinity of rice starch was decreased. The results from fourier transform infrared spectroscopy exhibited that the 1047/1022 cm(-1) values of rice starch were decreased with the content increase of phenolics from three varieties of brown rice. The phenolics from three varieties of brown rice resulted in loose surface structure of rice starch. This work may provide evidences for utilisation of phenolics from different varieties of brown rice to improve quality of rice products and inhibit retrogradation of rice starch.
引用
收藏
页码：3014 / 3023
页数：10
相关论文
共 50 条
  • [1] A study of the effect of amino acids on pasting and short-term retrogradation properties of rice starch based on molecular dynamics simulation
    Wan, Jie
    Zhou, Guohui
    Luo, Shunjing
    Wang, Risi
    Liu, Chengmei
    Zhang, Xin
    Liu, Fei
    STARCH-STARKE, 2017, 69 (9-10):
  • [2] Pasting, rheological, and retrogradation properties of low-amylose rice starch with date syrup
    Mohamed, Ibrahim O.
    Babucurr, Jobe
    FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL, 2017, 23 (06) : 550 - 558
  • [3] Effect of glyceryl monopalmitate on the gelatinization, rheological and retrogradation properties of Japonica rice starch
    Yang, Yuexi
    Liu, Guoqiang
    Xu, Hongmei
    Zhang, Zihao
    Tao, Min
    Gu, Zhenyu
    JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, 2025, 105 (03) : 1882 - 1893
  • [4] Effect of rice protein on the gelatinization and retrogradation properties of rice starch
    Wu, Chunsen
    Gong, Xin
    Zhang, Jian
    Zhang, Chen
    Qian, Jian-Ya
    Zhu, Wenzheng
    INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES, 2023, 242
  • [5] Effect of enrichment with stabilized rice bran and extrusion process on gelatinization and retrogradation properties of rice starch
    Wang, Peng
    Fu, Yu
    Wang, Lijuan
    Saleh, Ahmed S. M.
    Cao, Huiying
    Xiao, Zhigang
    STARCH-STARKE, 2017, 69 (7-8): : 7 - 8
  • [6] Retrogradation properties of high amylose rice flour and rice starch by physical modification
    Wu, Yue
    Chen, Zhengxing
    Li, Xiaoxuan
    Wang, Zhenjiong
    LWT-FOOD SCIENCE AND TECHNOLOGY, 2010, 43 (03) : 492 - 497
  • [7] The effect of rice variety and starch isolation method on the pasting and rheological properties of rice starch pastes
    Zhong, Fang
    Li, Yue
    Ibanz, Ana Marie
    Oh, Moon Hun
    McKenzie, Kent S.
    Shoemaker, Charles
    FOOD HYDROCOLLOIDS, 2009, 23 (02) : 406 - 414
  • [8] Pasting and rheological properties of rice starch as affected by pullulan
    Chen, Long
    Tong, Qunyi
    Ren, Fei
    Zhu, Guilan
    INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES, 2014, 66 : 325 - 331
  • [9] Effect of germination temperature on hierarchical structures of starch from brown rice and their relation to pasting properties
    Wang, Hongwei
    Xiao, Naiyong
    Ding, Jiangtao
    Zhang, Yanyan
    Liu, Xingli
    Zhang, Hua
    INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES, 2020, 147 : 965 - 972
  • [10] Effect of addition of soybean protein isolate on the retrogradation of rice starch
    Yang, Yang
    Wu, Na
    Zhang, Can
    Bian, Xin
    Ma, Chun-min
    Wang, Yuan-yuan
    Fu, Yao
    Shi, Yan-guo
    Ai, Lian-zhong
    Zhang, Na
    INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, 2024, 59 (04) : 2446 - 2457
12345