Retrogradation behavior of rice flour/starch gel using response surface methodology

被引:2
作者
Lee, Eun-Jung [2 ]
Lim, Seung-Taik [3 ]
Chung, Hyun-Jung [1 ]
机构
[1] Chonnam Natl Univ, Div Food & Nutr, Gwangju 500757, South Korea
[2] Korea Bio Polytech, Dept Biofood Anal, Nonsan 320905, Chungnam, South Korea
[3] Korea Univ, Dept Food Biosci & Technol, Seoul 137701, South Korea
关键词
rice flour; retrogradation; response surface methodology (RSM); moisture content; heating-end temperature; DIFFERENTIAL SCANNING CALORIMETRY; MAIZE STARCHES; AMYLOPECTIN; GELATION; GELATINIZATION; AMYLOSE; TEMPERATURE; PROTEIN; FLOUR; WX;
D O I
10.1007/s10068-015-0115-y
中图分类号
TS2 [食品工业];
学科分类号
0832 ;
摘要
Effects of moisture content (40, 50, and 60%), the percent ratio of rice flour to rice starch (0, 50, and 100%), and heating-end temperature (100, 120, and 140A degrees C) on the retrogradation degree of rice flour/starch gels were investigated using a response surface methodology (RSM). The rice flour/starch samples gelatinized under different conditions were stored at 4A degrees C for 48 h, and their retrogradation enthalpy was measured by differential scanning calorimetry. The rice flour/starch gels with 50% moisture content had higher retrogradation degree than those with 40 or 60% moisture content. The retrogradation degree of rice flour/ starch gel increased as the heating-end temperature decreased. The retrogradation degree of rice flour/starch gel was higher in 1:1 mixture samples than 100% rice starch samples or 100% rice flour samples. The moisture content among three independent variables played the most critical role in the retrogradation of the rice flour/starch gel.
引用
收藏
页码:891 / 894
页数:4
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