RETROGRADATION OF RICE STARCHES STUDIED BY DIFFERENTIAL SCANNING CALORIMETRY AND INFLUENCE OF SUGARS, NACL AND LIPIDS

被引：85

作者：

CHANG, SM

LIU, LC

机构：

[1] Institute of Chemistry, Academia Sinica, Taipei, Nankang

来源：

JOURNAL OF FOOD SCIENCE | 1991年 / 56卷 / 02期

关键词：

D O I：

10.1111/j.1365-2621.1991.tb05325.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

In waxy and nonwaxy rice starch gels the retrogradation process was a function of time. The enthalpy for rice starch gel with high amylose content was higher than those for low amylose content or for waxy starch samples. In all rice starch gels, samples stored under 25-degrees-C had lower enthalpy and higher endothermic onset temperature. In presence of sucrose, extent of retrogradation increased, while in presence of NaCl, it decreased. Effects of maltose, glucose and lipids were dependent on rice starch gel and storage temperature.

引用

页码：564 / &

共 14 条

[1] EFFECT OF SUGARS, LIPIDS AND TYPE OF STARCH ON THE MODE AND KINETICS OF RETROGRADATION OF CONCENTRATED CORN STARCH GELS [J].