Retrogradation properties of rice starch gelatinized by heat and high hydrostatic pressure (HHP)

被引：122

作者：

Hu, Xiuting ^{[1
]}

Xu, Xueming ^{[1
]}

Jin, Zhengyu ^{[1
]}

Tian, Yaoqi ^{[1
]}

Bai, Yuxiang ^{[1
]}

Xie, Zhengjun ^{[1
]}

机构：

[1] Jiangnan Univ, Sch Food Sci & Technol, State Key Lab Food Sci & Technol, Wuxi 214122, Peoples R China

来源：

JOURNAL OF FOOD ENGINEERING | 2011年 / 106卷 / 03期

基金：

中国国家自然科学基金;

关键词：

Amylose leaching; High hydrostatic pressure; Normal rice; Retrogradation;

D O I：

10.1016/j.jfoodeng.2011.05.021

中图分类号：

TQ [化学工业];

学科分类号：

0817 ;

摘要：

Retrogradation process of pressure-gelatinized rice starches was investigated and compared with the heat-gelatinized ones in this study. Our results showed that the retrogradation rate of normal rice starch gelatinized by high hydrostatic pressure (HHP) was slower than that by heat. Nevertheless, there was no difference in retrogradation rate for waxy rice starch gelatinized by the two treatments (P>0.05). The DSC data were further analyzed using the Avrami equation. The result indicated that the pressure-gelatinized normal rice starch had a lower recrystallization rate (10 and a higher Avrami exponent (n) than the heat-gelatinized one, but the two treatments did not affect the k and n for waxy rice starch. Furthermore, the intact starch granules and lower amylose leaching were observed only in the pressure-gelatinized normal rice starch. These findings suggest that the retardation mechanism of HHP on starch retrogradation is probably attributed to less broken granules and lower leached amylose. (C) 2011 Elsevier Ltd. All rights reserved.

引用

页码：262 / 266

页数：5

共 24 条

[1] High pressure and protein oligomeric dissociation
Balny, C
[J]. HIGH PRESSURE RESEARCH, 2002, 22 (3-4) : 737 - 741
[2] Effect of high pressure on thermal, structural and osmotic properties of waxy maize and Hylon VII starch blends
Blaszczak, W.
Fornal, J.
Kiseleva, V. I.
Yuryev, V. P.
Sergeev, A. I.
Sadowska, J.
[J]. CARBOHYDRATE POLYMERS, 2007, 68 (03) : 387 - 396
[3] Effect of high pressure on the structure of potato starch
Blaszczak, W
Valverde, S
Fornal, J
[J]. CARBOHYDRATE POLYMERS, 2005, 59 (03) : 377 - 383
[4] Water dynamics and retrogradation of ultrahigh pressurized wheat starch
Doona, Christopher J.
Feeherry, Florence E.
Baik, Moo-Yeol
[J]. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 2006, 54 (18) : 6719 - 6724
[5] High-pressure gelatinization of wheat starch and properties of pressure-induced gels
Douzals, JP
Cornet, JMP
Gervais, P
Coquille, JC
[J]. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 1998, 46 (12) : 4824 - 4829
[6] Microscopic study of starch gelatinization under high hydrostatic pressure
Douzals, JP
Marechal, PA
Coquille, JC
Gervais, P
[J]. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 1996, 44 (06) : 1403 - 1408
[7] Factors affecting crystallization and crystallization kinetics in amorphous corn starch
Jouppila, K
Kansikas, J
Roos, YH
[J]. CARBOHYDRATE POLYMERS, 1998, 36 (2-3) : 143 - 149
[8] Effect and mechanism of ultrahigh hydrostatic pressure on the structure and properties of starches
Katopo, H
Song, Y
Jane, JL
[J]. CARBOHYDRATE POLYMERS, 2002, 47 (03) : 233 - 244
[9] State diagram of potato starch-water mixtures treated with high hydrostatic pressure
Kawai, Kiyoshi
Fukami, Ken
Yamamoto, Kazutaka
[J]. CARBOHYDRATE POLYMERS, 2007, 67 (04) : 530 - 535
[10] Retrogradation characteristics of high hydrostatic pressure processed corn and wheat starch
King, Alexander
Kaletunc, Goenuel
[J]. JOURNAL OF THERMAL ANALYSIS AND CALORIMETRY, 2009, 98 (01) : 83 - 89

← 1 2 3 →