Effect of chemical composition, granule structure and crystalline form of pigmented rice starches on their functional characteristics

被引：23

作者：

Bhat, Farhan Mohiuddin ^{[1
]}

Riar, Charanjit Singh ^{[1
]}

机构：

[1] St Longowal Inst Engn & Technol, Sangrur 148106, Punjab, India

来源：

FOOD CHEMISTRY | 2019年 / 297卷

关键词：

Rice starch; Particle size; Amylose content; Granule morphology; Pasting properties; Thermal properties; AMYLOSE CONTENT; PHYSICOCHEMICAL PROPERTIES; RHEOLOGICAL PROPERTIES; PASTING PROPERTIES; FINE-STRUCTURE; THERMAL-PROPERTIES; PARTICLE-SIZE; AMYLOPECTIN; GELATINIZATION; TEMPERATURE;

D O I：

10.1016/j.foodchem.2019.124984

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

The present research was carried out to analyze the effect of chemical composition, granule morphology and crystalline structure of pigmented rice starches on their functional characteristics. The starches of these rice cultivars were observed to possess novel characteristic as compared to hybrids or non-pigmented cultivars in terms of physicochemical, pasting and thermal characteristics. The diameter of the analyzed starch particles depicted a considerable range varying from 5.139 mu m to 8.453 mu m as their median particle size visualized at x50. The color values of the analyzed starch samples indicated a high degree of whiteness and purity. The compact nature of starch granules in Kaw quder and Kaw kareed rice cultivars accounted for their higher transition temperatures as compared to other cultivars. Crystalline pattern by X-Ray diffractometer showed an A-type pattern for analyzing starches. The starch granules showed the irregular polyhedral morphology with spherical granules having a polyhedral angular shaped morphology packed tightly with a relatively smooth surface.

引用

页数：7

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