Determining the effects of microwave heating on the ordered structures of rice starch by NMR

被引：131

作者：

Fan, Daming ^{[2
]}

Ma, Wenrui ^{[2
]}

Wang, Liyun ^{[2
]}

Huang, Jianlian ^{[3
]}

Zhang, Fengmin ^{[4
]}

Zhao, Jianxin ^{[2
]}

Zhang, Hao ^{[2
]}

Chen, Wei ^{[1
,2
]}

机构：

[1] Jiangnan Univ, State Key Lab Food Sci & Technol, Wuxi 214122, Peoples R China

[2] Jiangnan Univ, Sch Food Sci & Technol, Wuxi 214122, Peoples R China

[3] Fujian Anjoyfood Share Co Ltd, Xiamen 361022, Peoples R China

[4] Yangzhou Univ, Testing Ctr Yangzhou Univ, Yangzhou 225009, Peoples R China

来源：

CARBOHYDRATE POLYMERS | 2013年 / 92卷 / 02期

关键词：

Microwave; Rice starch; Ordered structure; NMR; AMYLOSE INCLUSION COMPLEXES; C-13 CP/MAS NMR; SOLID-STATE NMR; V-AMYLOSE; GELATINIZATION; WATER; CRYSTALLINITY; GRANULES; LIPIDS;

D O I：

10.1016/j.carbpol.2012.09.072

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

The effects of microwave heating on the double helices, single helix and amorphous structures and the relative crystallinity of rice starch were studied by C-13 CP/MAS NMR method, with rapid heating in an oil bath and conventional slow heating as controls. The results indicated that compared with rapid heating, microwave heating did not significantly change the ordered and disordered structures. All of the heating methods exhibited similar content changes to the double helices, V-type single helix and amorphous structures with rising temperature. The rapid heating effects caused by microwave and oil bath accelerated the destruction of the V-type single helix in the starch granules. The electromagnetic effect of microwave heating did not affect the decrease of the double helices or the amorphous content of the starch. (C) 2012 Elsevier Ltd. All rights reserved.

引用

页码：1395 / 1401

页数：7

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