Fractal analysis of the retrogradation of rice starch by digital image processing

被引：23

作者：

Wu, Yue ^{[1
,2
]}

Lin, Qinlu ^{[1
,3
]}

Chen, Zhengxing ^{[4
]}

Wu, Wei ^{[2
]}

Xiao, Huaxi ^{[2
]}

机构：

[1] Ctr S Univ Forestry & Technol, Natl Engn Lab Rice & Byprod Proc, Changsha 410004, Hunan, Peoples R China

[2] Ctr S Univ Forestry & Technol, Fac Food Sci & Engn, Changsha 410004, Hunan, Peoples R China

[3] Ctr S Univ Forestry & Technol, Core Facil Biotechnol, Changsha 410004, Hunan, Peoples R China

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

来源：

JOURNAL OF FOOD ENGINEERING | 2012年 / 109卷 / 01期

基金：

中国国家自然科学基金;

关键词：

Rice starch; Retrogradation; Fractal analysis; Image processing; AMYLOPECTIN; MICROSCOPY; SCATTERING; DIMENSION; AMYLOSE;

D O I：

10.1016/j.jfoodeng.2011.10.006

中图分类号：

TQ [化学工业];

学科分类号：

0817 ;

摘要：

The surface profiles of retrograded rice starch (RS) samples stored at different times were obtained by horizontal sectioning and scanning electron microscopy (SEM). SEM images showed that the surface topography of the retrograded RS samples possessed fractal characteristics, which was also proven by fractal analysis. The fractal features for analysis were extracted using a new image processing method. The average fractal dimensions of the retrograded RS samples stored for 1, 5, 10, and 15 days were 1.6587, 1.7333, 1.7807, and 1.8340, respectively. The method indicated that the fractal dimension increased as the extent of retrogradation increased. The good correlation between fractal dimensions and the retrogradation enthalpies of the retrograded samples were established using a fitted binomial model (R-2 = 0.9976). These results show that the fractal dimensions obtained using this new image processing method could effectively quantify the extent of retrogradation. (C) 2011 Elsevier Ltd. All rights reserved.

引用

页码：182 / 187

页数：6

共 18 条

[1]

[Anonymous], 2002, OFFICIAL METHODS ANA, V17th

[2]

Backes AR, 2008, LECT NOTES COMPUT SC, V5099, P136, DOI 10.1007/978-3-540-69905-7_16

[3]

Calzetta Resio A., 1999, Journal of Food Engineering, V42, P51, DOI 10.1016/S0260-8774(99)00103-X

[4]

García MA, 1999, SCANNING, V21, P348

[5] Role of starch granule characteristics (volume fraction, rigidity, and fractal dimension) on rheology of starch dispersions with and without amylose [J].

Genovese, DB ;

Rao, MA .

CEREAL CHEMISTRY, 2003, 80 (03) :350-355

[6] A comparison of seven thresholding techniques with the k-means clustering algorithm for measurement of bread-crumb features by digital image analysis [J].

Gonzales-Barron, U ;

Butler, F .

JOURNAL OF FOOD ENGINEERING, 2006, 74 (02) :268-278

[7] Effect of heat-moisture treatment on the structure and physicochemical properties of tuber and root starches [J].

Gunaratne, A ;

Hoover, R .

CARBOHYDRATE POLYMERS, 2002, 49 (04) :425-437

[8]

Ibanez-carranza AM, 2002, THESIS UC DAVIS US

[9] MICROSCOPY AND OTHER IMAGING TECHNIQUES IN FOOD STRUCTURE-ANALYSIS [J].

KALAB, M ;

ALLANWOJTAS, P ;

MILLER, SS .

TRENDS IN FOOD SCIENCE & TECHNOLOGY, 1995, 6 (06) :177-186

[10] FRACTAL ANALYSIS OF THE NORMAL HUMAN RETINAL FLUORESCEIN ANGIOGRAM [J].

LANDINI, G ;

MISSON, GP ;

MURRAY, PI .

CURRENT EYE RESEARCH, 1993, 12 (01) :23-27

← 1 2 →