GELATINIZATION AND RETROGRADATION CHARACTERISTICS OF HYDROXYPROPYLATED AND CROSS-LINKED RICES

被引：58

作者：

YOOK, C

PEK, UH

PARK, KH

机构：

[1] SEOUL NATL UNIV, NEW BIOMAT AGR RES CTR, KYEONGGI DO 449840, SOUTH KOREA

[2] SEOUL NATL UNIV, DEPT FOOD SCI & TECHNOL, 103 SEODUN DONG, KYEONGGI DO 441744, SOUTH KOREA

来源：

JOURNAL OF FOOD SCIENCE | 1993年 / 58卷 / 02期

关键词：

RICE; HYDROXYPROPYL; CROSS-LINKING; RETROGRADATION;

D O I：

10.1111/j.1365-2621.1993.tb04285.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Chemically modified rices were prepared by treating wit propylene oxide and epichlorohydrin. Gelatinization and retrogradation characteristics of these modified rices were investigated by using DSC and amylograph. Hydroxypropylation of rice caused an extreme decrease in gelatinization temperature from 62-degrees-C to 50-degrees-C and reduced the retrogradation rate of cooked rice. In rice treated by both hydroxypropylation and cross-linking the retrogradation was reduced more than for hydroxypropylated rice.

引用

页码：405 / 407

页数：3

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