Influence of cooking and texture attributes of far infrared radiated Japonica rice during storage

被引：7

作者：

Ding, Chao ^{[1
]}

Chang, Le ^{[1
]}

Luo, Yao ^{[1
]}

Tao, Tingting ^{[2
]}

Atungulu, Griffiths G. ^{[3
]}

Ding, Haizhen ^{[1
]}

Huang, Lisong ^{[1
]}

Simelane, Mthokozisi BC. ^{[4
]}

Zhao, Siqi ^{[1
]}

Liu, Qiang ^{[1
]}

机构：

[1] Nanjing Univ Finance & Econ, Coll Food Sci & Engn, Collaborat Innovat Ctr Modern Grain Circulat & Saf, Key Lab Grains & Oils Qual Control & Proc, 3 Wenyuan Rd, Nanjing 210023, Jiangsu, Peoples R China

[2] Jiangsu Vocat Coll Agr & Forestry, Coll Tea & Food Sci Technol, 19 Wenchang East Rd, Zhenjiang 212499, Jiangsu, Peoples R China

[3] Univ Arkansas, Dept Food Sci, 2650 N Young Ave, Fayetteville, AR 72704 USA

[4] Univ Johannesburg, Cnr Kingsway & Univ Rd, ZA-2092 Johannesburg, South Africa

来源：

JOURNAL OF CEREAL SCIENCE | 2023年 / 112卷

基金：

中国国家自然科学基金;

关键词：

Paddy rice; Storage; Infrared radiation drying; Protein oxidation; FUNCTIONAL-PROPERTIES; MICROSTRUCTURE; BEHAVIOR; QUALITY;

D O I：

10.1016/j.jcs.2023.103710

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

The impact of ceramic far infrared radiation drying (IRD) pretreatment method on cooking and texture properties based on stabilization of rice protein throughout the storage (8 months) of rough japonica rice was determined. Kinetic analysis showed that IRD significantly reduced the production of carbonyl compounds and free sulfhydryl groups by oxidation of byproducts. This may because of IRD prevented the transformation of ordered secondary structures into disordered, with a 3.3% and 6.6% increase in the content of & alpha;-helix and & beta;-fold and the exposed hydrophobic area is reduced. During 8 months of storage at 35 degrees C, water uptake ratio and volume expansion ratio are 13.5% and 74.3% lower than that of air drying. Therefore, IRD can slow down protein oxidation of stored rice and promote the water absorption ability, expansion of rice kernel during gelatinization, and improve rice cooking quality and texture characteristics.

引用

页数：8

共 26 条

[11] Effect of dietary fiber-rich fractions on texture, thermal, water distribution, and gluten properties of frozen dough during storage [J].