Effects of prolamin on the textural and pasting properties of rice flour and starch

被引：127

作者：

Baxter, G

Blanchard, C

Zhao, J ^{[1
]}

机构：

[1] Charles Sturt Univ, Sch Wine & Food Sci, Wagga Wagga, NSW 2678, Australia

[2] Charles Sturt Univ, Farrer Ctr, Wagga Wagga, NSW 2678, Australia

来源：

JOURNAL OF CEREAL SCIENCE | 2004年 / 40卷 / 03期

基金：

澳大利亚研究理事会;

关键词：

prolamin; rice; RVA pasting; textural properties;

D O I：

10.1016/j.jcs.2004.07.004

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Prolamin is a major class of rice proteins but its influence on the physicochemical properties of rice is not clear. Rapid Visco Analyser (RVA) and TA-XT2 TPA textural analyses were performed on rice starch with the addition of prolamin extracted from three rice cultivars (Hitomebore, M103 and Amaroo), and on rice flour with the prolamin removed by propan-2-ol extraction. Addition of prolamin to rice starch was found to cause a significant (P < 0.05) increase in RVA breakdown viscosity but significant (P < 0.05) decreases in hardness, adhesiveness and gumminess of the starch gel. Similarly, when prolamin was removed from rice flour, exactly the opposite effect was observed. Addition of prolamin to rice starch also caused it to absorb water faster during cooking but the gelatinised starch absorbed less water compared with control samples without prolamin. (C) 2004 Elsevier Ltd. All rights reserved.

引用

页码：205 / 211

页数：7

共 20 条

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