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Characteristics of pasting properties and morphology changes of rice starch and flour under different heating modes
International Journal of Biological Macromolecules ( IF 7.7 ) Pub Date : 2020-01-17 , DOI: 10.1016/j.ijbiomac.2020.01.161
Ling Zhu , Yayuan Zhang , Gangcheng Wu , Xiguang Qi , Damla Dag , Fanbin Kong , Hui Zhang

The pasting behavior of rice starch and its relationship with cooking properties of rice have been extensively studied. However, the viscosity changes of rice starch and flour under conventional cooking mode and high temperature and high pressure (HTHP) mode remain unknown. In this study, three typical rice starches and seven rice flours of different types and varieties were used to evaluate the effect of cooking modes on their pasting behaviors. A detailed discussion about the relationships among chemical composition, thermal properties, and crystallinity were conducted to explain the different pasting behaviors of the rice samples. The pasting behavior of rice starch was found to be similar with rice flour under standard and conventional heating modes, while remarkably different when treated at different HTHP levels, especially for sticky rice flour. The morphological changes of rice samples at 95 °C and 120 °C confirmed that high temperature long time heating caused extending of molecules, which exhibited layered structure at 120 °C. The rice flour samples showed different morphologies after heating at different modes due to varied amylose content and crystallinity, which contributed to different pasting behavior. These results provide useful information for developing strategies to control rice cooking and improve eating quality.



中文翻译:

不同加热方式下大米淀粉和面粉的糊化特性和形态变化特征

大米淀粉的糊化行为及其与大米蒸煮性能的关系已得到广泛研究。但是,大米淀粉和面粉在常规烹饪模式和高温高压(HTHP)模式下的粘度变化仍然未知。在这项研究中,使用三种典型的大米淀粉和七种不同类型和品种的米粉来评估烹饪方式对其糊化行为的影响。对化学成分,热性质和结晶度之间的关系进行了详细讨论,以解释大米样品的不同糊化行为。在标准和常规加热模式下,发现大米淀粉的糊化行为与大米粉相似,而在不同的HTHP水平下处理时,则明显不同。糯米粉。水稻样品在95°C和120°C下的形态变化证实,高温长时间加热导致分子延伸,在120°C下分子呈分层结构。由于不同的直链淀粉含量和结晶度,米粉样品在不同模式下加热后表现出不同的形态,这导致了不同的糊化行为。这些结果为制定控制大米烹饪和改善饮食质量的策略提供了有用的信息。

更新日期:2020-01-17
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