Effect of NaCl addition on alcohol-alkali-treated waxy rice starch: Structural and physicochemical functionality

被引：11

作者：

Huang, Yanxia ^{[1
]}

Bao, Xianyang ^{[2
]}

Li, Pan ^{[1
]}

Zhan, Lei ^{[1
]}

Wu, Hai ^{[1
]}

Chen, Pei ^{[1
]}

机构：

[1] South China Agr Univ, Coll Food Sci, Guangzhou 510642, Guangdong, Peoples R China

[2] South China Univ Technol, Ctr Polymer Renewable Resources, SFSE, Guangzhou 510640, Guangdong, Peoples R China

来源：

FOOD CHEMISTRY | 2022年 / 389卷

关键词：

NaCl; Starch; Alcohol-alkali-treated waxy rice starch; Physicochemical properties; Structural properties; FREEZE-THAW STABILITY; MAIZE STARCH; GELATINIZATION; CHLORIDE; MECHANISM; SUCROSE; SALT;

D O I：

10.1016/j.foodchem.2022.133021

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

The physicochemical and structural properties of waxy rice starch (WRS) and alcohol-alkali-treated waxy rice starch (AAT-WRS) were determined in the presence of different concentrations of NaCl (0, 2, 4, 6 and 8%). The results showed that NaCl decreased the transparency of WRS and AAT-WRS pastes, but enhanced both freeze -thaw stability and apparent viscosity (p < 0.05). The rheological measurement results showed that the addition of NaCl could improve the modulus values of both WRS and AAT-WRS, and the effect on WRS was more significant than that on AAT-WRS. The textural parameters of WRS pastes were evidently enhanced by NaCl, but the presence of NaCl had no significant effect on the firmness of AAT-WRS pastes. The results of SEM and FT-IR revealed that NaCl could protect the granular morphology and increase the degree of short-range order of WRS and AAT-WRS.

引用

页数：9

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