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- Title
Physicochemical and crystalline properties of heat-moisture-treated rice starch: combined effects of moisture and duration of heating.
- Authors
Kong, Xiangli; Qiu, Dan; Ye, Xiaoting; Bao, Jinsong; Sui, Zhongquan; Fan, Jiewei; Xiang, Wenzhou
- Abstract
BACKGROUND Currently there is much interest in the application of physical modification techniques such as heat-moisture treatment ( HMT). The effects of HMT on normal and waxy rice starches, subject to different levels of moisture content and duration of heating, were investigated. RESULTS Water solubility index (determined at 90 °C) decreased after HMT for normal and waxy rice starches, while swelling power (determined at 90 °C) showed inconsistent results (decrease for normal type, increase for waxy type) after HMT. Values in pasting parameters of normal and waxy rice starch increased initially, but the extent of increase slowed down with moisture content and length of treatment increasing. HMT decreased gelatinization temperatures with 4 h and 8 h treatment, but when length of treatment was prolonged to 16 h gelatinization temperature increased. Degree of crystallinity decreased for all treatments, and decreased much more at higher levels of moisture content. CONCLUSION Variations in levels of moisture content and duration of heating had significant effects on physicochemical and crystalline properties to different extents. © 2014 Society of Chemical Industry
- Subjects
RICE starch; CRYSTALLINITY; FOOD preservation; AMYLOSE; AMYLOPECTIN
- Publication
Journal of the Science of Food & Agriculture, 2015, Vol 95, Issue 14, p2874
- ISSN
0022-5142
- Publication type
Article
- DOI
10.1002/jsfa.7028