Physico-chemical properties of rice starch gels: Effect of different heat treatments

被引：23
作者：
Jiang, Qianqian [1 ]
Xu, Xueming [1 ]
Jin, Zhengyu [1 ]
Tian, Yaoqi [1 ]
Hu, Xiuting [1 ]
Bai, Yuxiang [1 ]
机构：
[1] Jiangnan Univ, State Key Lab Food Sci & Technol, Sch Food Sci & Technol, Wuxi 214122, Peoples R China
来源：
JOURNAL OF FOOD ENGINEERING | 2011年 / 107卷 / 3-4期
基金：
中国国家自然科学基金;
关键词：
Microwave treatment; Ultrasonic-microwave synergistic treatment; Conventional heat; Non-waxy rice starch gel; Starch granules; RHEOLOGICAL PROPERTIES; MICROWAVE-RADIATION; GELATINIZATION; ULTRASONICS;
D O I：
10.1016/j.jfoodeng.2011.07.006
中图分类号：
TQ [化学工业];
学科分类号：
0817 ;
摘要：
Physico-chemical properties of rice starch gels prepared by microwave, ultrasonic-microwave synergistic and conventional heat treatments were investigated in this study. The results showed that the gel firmness and the hydrolysis degree of non-waxy rice starch gels obtained from microwave heat (75.3 +/- 3.8 g, 60.8 +/- 1.7%) and ultrasonic-microwave synergistic treatment (88.2 +/- 2.1 g, 65.1 +/- 2.2%) were significantly lower than that from the conventional heat (115.7 +/- 3.1 g, 78.5 +/- 3.0%). It was observed that the less damage to starch granules was induced by microwave treatment for non-waxy rice starch gels. The retrogradation data of the tested samples were analyzed by the DSC. The results indicated that the retrogradation rate of non-waxy rice starch gels prepared by microwave and ultrasonic-microwave synergistic treatments was lower than that by the conventional heat. These findings suggest that the differences in physico-chemical properties of rice starch gels were mainly attributed to the damage extent of starch granules under the different treatments. (C) 2011 Elsevier Ltd. All rights reserved.
引用
收藏
页码：353 / 357
页数：5
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