A new pre-gelatinized starch preparing by gelatinization and spray drying of rice starch with hydrocolloids

被引：50
作者：
He, Xiao-hong [1 ]
Xia, Wen [2 ]
Chen, Rui-yun [1 ]
Dai, Tao-tao [1 ]
Luo, Shun-jing [1 ]
Chen, Jun [1 ]
Liu, Cheng-mei [1 ]
机构：
[1] Nanchang Univ, State Key Lab Food Sci & Technol, Nanchang 330047, Jiangxi, Peoples R China
[2] Chinese Acad Trop Agr Sci, Agr Prod Proc Res Inst, Minist Agr, Key Lab Trop Crop Prod Proc, Zhanjiang 524001, Peoples R China
来源：
CARBOHYDRATE POLYMERS | 2020年 / 229卷
基金：
中国国家自然科学基金;
关键词：
Rice starch; Hydrocolloids; Spray drying; Pre-gelatinized starch; Cold paste viscosity; SWELLING MAIZE STARCHES; PHYSICOCHEMICAL PROPERTIES; RHEOLOGICAL PROPERTIES; PHYSICAL-PROPERTIES; GUAR GUM; FUNCTIONAL-PROPERTIES; PREGELATINIZED WHEAT; WATER; AMYLOSE; MIXTURES;
D O I：
10.1016/j.carbpol.2019.115485
中图分类号：
O69 [应用化学];
学科分类号：
081704 ;
摘要：
Rice starch with hydrocolloids (pectin, xanthan gum, sodium alginate or.-carrageenan) was gelatinized and subsequently spray dried to prepare pre-gelatinized rice starch (PRS) with hydrocolloids (PRS-H). The PRS-H displayed concave granular shape with amorphous structure, indicating rice starch in PRS-H was completely gelatinized. Cold paste viscosity of PRS-H was enhanced in comparison with that of PRS. Especially, xanthan and.-carrageenan increased cold paste viscosity of PRS-H more than pectin and alginate did. Cold paste viscosity of physically mixed PRS and hydrocolloids (PRS+H), and flow behavior of hydrocolloids themselves as well as gelatinized starch-hydrocolloids without spray drying (GRS-H) indicated interactions existed between starch and hydrocolloids during the preparation. Swelling power, water solubility index, and dynamic viscoelastic properties of PRS-H were also adjusted by different hydrocolloids. These results showed that premixing hydrocolloids with starch before gelatinization in method of spray drying would be a suitable methodology for manufacture PRS with altered properties.
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页数：8
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