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

页码：3014 / 3023

页数：10

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