Rice starch vs. rice flour: Differences in their properties when modified by heat-moisture treatment

被引：140

作者：

Puncha-arnon, Santhanee ^{[1
]}

Uttapap, Dudsadee ^{[1
]}

机构：

[1] King Mongkuts Univ Technol Thonburi, Sch Bioresources & Technol, Div Biochem Technol, Bangkok 10150, Thailand

来源：

CARBOHYDRATE POLYMERS | 2013年 / 91卷 / 01期

关键词：

Rice starch; Rice flour; Heat-moisture treatment; Pasting properties; TREATED CANNA STARCH; PHYSICOCHEMICAL PROPERTIES; HYDROTHERMAL TREATMENTS; PASTING PROPERTIES; AMYLOSE CONTENT; PROTEIN; GELATINIZATION; EXTRACTION; QUALITY; CEREAL;

D O I：

10.1016/j.carbpol.2012.08.006

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

Starch and flour from the same rice grain source (with 20,25 and 30% moisture content) were exposed to heat-moisture treatment (HMT) at 100 degrees C for 16 h in order to investigate whether there were differences in their susceptibility to modification by HMT and, if any, to determine the main causes of the differences. HMT had a far greater effect on paste viscosity of flour than of starch. A significant increase in paste viscosity after removal of proteins from HMT flour - as well as images of fast green-stained HMT flour gels - indicated that an important role was played by proteins in affecting properties of the modified samples. Greater effects of HMT on thermal parameters of gelatinization and gel hardness values of flours were observed - more so than those for starches. Following this observation, it was ascertained that components in rice flour other than rice starch granules also underwent alterations during HMT. (C) 2012 Elsevier Ltd. All rights reserved.

引用

页码：85 / 91

页数：7

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