Changes of starch during parboiling of rice kernels

被引：51

作者：

Sittipod, Sichaya ^{[1
]}

Shi, Yong-Cheng ^{[1
]}

机构：

[1] Kansas State Univ, Dept Grain Sci & Ind, Manhattan, KS 66506 USA

来源：

JOURNAL OF CEREAL SCIENCE | 2016年 / 69卷

关键词：

Rice kernel; Parboiling; Morphology; Maltese cross; SHORT-LINEAR-CHAINS; BROWN RICE; BREAKAGE SUSCEPTIBILITY; PROCESSING CONDITIONS; MILLED RICE; AMYLOSE; GELATINIZATION; CRYSTALLIZATION; AMYLOPECTIN; TEMPERATURE;

D O I：

10.1016/j.jcs.2016.03.015

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

The morphologies of starch granules within rice kernels were examined immediately after the steaming process (110 degrees C for 20 min) and after aging of the parboiled rice. Freshly, one-month aged, and commercial parboiled rice were studied to better understand the parboiling process. Starch was completely gelatinized as determined by differential scanning calorimetry, and X-ray diffraction, indicating the disruption of all short-range crystallinity of starch in parboiled rice. However, scanning electron microscopic images showed some intact starch granules, and light microscopic images showed starch granules embedded in the center of the rice kernel. Interestingly, these granules displayed Maltese cross patterns. For the first time, we demonstrated that parboiled rice starch granules could swell in glycerol to four to five times of its original size but still showed Maltese cross. (C) 2016 Elsevier Ltd. All rights reserved.

引用

页码：238 / 244

页数：7

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