Physicochemical and rheological properties of modified rice amylose by dynamic high-pressure microfluidization

被引：13
|
作者：
Duan, Dengle [1 ]
Tu, Zongcai [1 ,2 ]
Wang, Hui [1 ]
Sha, Xiaomei [2 ]
Zhu, Xiumei [1 ]
机构：
[1] Nanchang Univ, State Key Lab Food Sci & Technol, 235 East Nanjing Rd, Nanchang 330047, Jiangxi, Peoples R China
[2] Jiangxi Normal Univ, Coll Life Sci, Nanchang, Jiangxi, Peoples R China
来源：
INTERNATIONAL JOURNAL OF FOOD PROPERTIES | 2017年 / 20卷 / 04期
关键词：
Amylose; Dynamic high-pressure microfluidization; Rice; Physicochemical properties; Rheological properties; HIGH HYDROSTATIC-PRESSURE; RETROGRADATION PROPERTIES; STARCH; HOMOGENIZATION; DEGRADATION; TEMPERATURE; HEAT;
D O I：
10.1080/10942912.2016.1178283
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
The effect of dynamic high-pressure microfluidization on physicochemical and rheological properties of rice amylose pastes were examined. The amylose dispersions were pressurized at 60, 100, 140, and 180 MPa. The microfluidization treated rice amylose showed elevated solubility, swelling power, and moisture absorbability. The retrogradability was significantly decreased with the pressure increase. Iodine blue value showed a significant increase at 60 similar to 140 MPa, while a slight decrease at 180 MPa. The rheological results indicated that native amylose was a non-Newtonian fluid and displayed pseudoplastic fluids characteristics. The amylose moved toward a Newtonian fluid behavior and its rheopexy decreased with the pressure increased.
引用
收藏
页码：734 / 744
页数：11
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