Effects of different treatments on physico-chemical properties of rice starch

被引：0
作者：
Bhattacharyya, P [1 ]
Ghosh, U [1 ]
Chowdhuri, UR [1 ]
Chattopadhyay, P [1 ]
Gangopadhyay, H [1 ]
机构：
[1] Jadavpur Univ, Dept Food Technol & Biochem Engn, Kolkata 700032, W Bengal, India
来源：
JOURNAL OF SCIENTIFIC & INDUSTRIAL RESEARCH | 2004年 / 63卷 / 10期
关键词：
rice starch; gelatinization; steam heating; texture; SEM;
D O I：
暂无
中图分类号：
T [工业技术];
学科分类号：
08 ;
摘要：
The physico-chemical property of rice starch depends on the gelatinization of starch under different treatments. Three different gelatinization processes were performed -boiling in water, steam heating, and enzymatic digestion. The effects of gelatinization on viscoelastic property of rice starch were measured by Instron Texture Analyser (London, UK). The 3-D structural changes of rice starch after different treatments were determined by SEM. Various grooves and fissures on the exterior surface of the granules were noticed in the treated sample compared to control.
引用
收藏
页码：826 / 829
页数：4
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