Effects of D-psicose on gelatinization and retrogradation of rice flour

被引:21
作者
Ikeda, Shinya [1 ]
Furuta, Chiharu [1 ]
Fujita, Yoko [1 ]
Gohtani, Shoichi [1 ]
机构
[1] Kagawa Univ, Dept Appl Biol Sci, Fac Agr, Miki, Kagawa 7610795, Japan
来源
STARCH-STARKE | 2014年 / 66卷 / 9-10期
关键词
Gelatinization; Psicose; Retrogradation; Rice flour; Texture; RARE HEXOSE; STARCH GELS; SUGARS; GLUCOSE; WATER;
D O I
10.1002/star.201300259
中图分类号
TS2 [食品工业];
学科分类号
0832 ;
摘要
The rare sugar D-psicose was shown to have an ability to promote gelatinization of rice flour and to retard its retrogradation. The force at fracture of rice cake samples containing sucrose but no D-psicose increased after refrigerated storage, while that of the samples containing D-psicose or trehalose remained largely unchanged. Both the gelatinization temperature and enthalpy determined using differential scanning calorimetry were lower in the presence of D-psicose than sucrose or trehalose. X-ray diffraction peaks arising from crystalline structures in starch disappeared upon heating up to 68 degrees C in the presence of D-psicose and 75 degrees C in the presence of sucrose or trehalose. The reduction in the dielectric relaxation strength due to starch retrogradation was more pronounced in the presence of sucrose or trehalose than D-psicose. The present results suggest that D-psicose facilitates melting of the crystalline structure in rice flour upon heating and inhibit re-crystallization during storage.
引用
收藏
页码:773 / 779
页数:9
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