Physicochemical Properties of Starch and Flour from Different Rice Cultivars |
| |
| Authors: | Shifeng Yu Ying Ma Lucile Menager Da-Wen Sun |
| |
| Affiliation: | (1) School of Food Science and Engineering, Harbin Institute of Technology, 202 Haihe Road, Harbin, 150090, China;(2) Key Laboralory of Processing Agricultural Products of Heilongjiang Province, Qiqihar University, Qiqihar, 161006, China;(3) Agrocampus Ouest, Rennes, 35000, France;(4) Food Refrigeration and Computerized Food Technology, University College Dublin, National University of Ireland, Agriculture & Food Science Centre, Belfield, Dublin 4, Ireland |
| |
| Abstract: | The starches and flours from four different rice cultivars were evaluated for composition, crystallinity characteristics,
blue value, turbidity, swelling power, solubility, pasting properties, and textural and retrogradation properties. The amylose
content of starches and flours from different rice cultivars differed significantly. The results showed that the physicochemical
properties of rice starch and rice flour were correlated to amylose content. The crystallinity degree of rice starch and flour
depended on amylose content. The blue value, turbidity value, and gel hardness were positively correlated to amylose content;
however, the swelling power, solubility, and gel adhesiveness were negatively correlated to amylose content. Furthermore,
the pasting properties and gel textural and retrogradation properties of rice flours were related to the structure properties
of rice starch. And the characteristics of starch, protein, and lipid significantly influenced the turbidity, pasting properties,
and gel textural and retrogradation properties of rice flours. |
| |
| Keywords: | |
| 本文献已被 SpringerLink 等数据库收录！ |
|
