回生(淀粉)
淀粉
直链淀粉
结晶度
挤压
食品科学
化学
材料科学
核化学
结晶学
复合材料
作者
Yanjun Zhang,Wei Liu,Chengmei Liu,Shunjing Luo,Ti Li,Yunfei Liu,Di Wu,Zuo Yanna
出处
期刊:Food Chemistry
[Elsevier]
日期:2014-09-01
卷期号:158: 255-261
被引量:130
标识
DOI:10.1016/j.foodchem.2014.02.072
摘要
Native rice starch (NRS, amylose/28.9%) was gelatinized by improved extrusion cooking technology (IECT) and retrograded (RRS) after low temperature storage (4 °C). The retrogradation behaviour of RRS was changed to low retrogradation percentage and low retrogradation rate. The retrogradation resulted in a high compact morphology. The melt enthalpy change and percentage of retrogradation of RRS was 3.68 J/g and 37.7%, respectively, compared to those of NRS (9.75 J/g, 100%). The retrogradation percentage for RRS was low during storage as shown as a low retrogradation rate (0.21 d(-1)) and a high Avrami exponent (0.89). The pattern of rice starch changed from A-type to amorphous and B-type. Both the relative crystallinity of RRS (12.7%) by the X-ray diffractograms and the ratio of the band height (0.63) in the FTIR spectra were low. The analysis of retrogradation structure and short-range molecular order further confirmed the retrogradation behaviour of rice starch after IECT treatment.
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