Functional Properties of Glutinous Rice Flour by Dry-Heat Treatment

被引：23
|
作者：
Qin, Yang [1 ]
Liu, Chengzhen [1 ]
Jiang, Suisui [1 ]
Cao, Jinmiao [1 ]
Xiong, Liu [1 ]
Sun, Qingjie [1 ]
机构：
[1] Qingdao Agr Univ, Coll Food Sci & Engn, Qingdao 266109, Shandong, Peoples R China
来源：
PLOS ONE | 2016年 / 11卷 / 08期
关键词：
MOISTURE TREATMENT; PHYSICOCHEMICAL PROPERTIES; RHEOLOGICAL PROPERTIES; STRUCTURAL-PROPERTIES; THERMAL-PROPERTIES; AMYLOSE CONTENT; IONIC GUMS; STARCH; XANTHAN; CORN;
D O I：
10.1371/journal.pone.0160371
中图分类号：
O [数理科学和化学]; P [天文学、地球科学]; Q [生物科学]; N [自然科学总论];
学科分类号：
07 ; 0710 ; 09 ;
摘要：
Glutinous rice flour (GRF) and glutinous rice starch (GRS) were modified by dry-heat treatment and their rheological, thermal properties and freeze-thaw stability were evaluated. Compared with the native GRF and GRS, the water-holding ability of modified GRF and GRS were enhanced. Both the onset and peak temperatures of the modified samples increased while the endothermic enthalpy change decreased significantly (p < 0.05). Meanwhile, dry heating remarkably increased the apparent viscosities of both GRF and GRS. Importantly, compared with GRS samples, the storage modulus (G') and loss modulus (G") values of modified GRF increased more greatly and the tan delta values decreased more remarkably, indicating that the dry-heat treatment showed more impact on the GRF and a higher viscoelasticity compared with GRS. Our results suggest the dry-heat treatment of GRF is a more effective method than that of GRS, which omits the complex and tedious process for purifying GRS, and thereby has more practical applications in the food industry.
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页数：16
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