کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
1186825 | 963450 | 2010 | 8 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
Effect of heat-moisture treatment on rice starch of varying amylose content
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کلمات کلیدی
موضوعات مرتبط
مهندسی و علوم پایه
شیمی
شیمی آنالیزی یا شیمی تجزیه
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چکیده انگلیسی
The effect of heat-moisture treatment (HMT) on the properties of rice starches with high-, medium- and low-amylose content was investigated. The starches were adjusted to 15%, 20% and 25% moisture levels, and heated at 110 °C for 1 h. The swelling power, solubility, pasting properties, morphology, enzymatic susceptibility and X-ray crystallinity of the starches were evaluated. HMT reduced the swelling power and solubility of the starches. The strongest effect of HMT occurred on the high-amylose starch; the pasting temperature was increased and the peak viscosity, breakdown, final viscosity and the setback were reduced. HMT increased the starch’s susceptibility to α-amylase and promoted a reduction in the starch relative crystallinity.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Food Chemistry - Volume 121, Issue 2, 15 July 2010, Pages 358–365
Journal: Food Chemistry - Volume 121, Issue 2, 15 July 2010, Pages 358–365
نویسندگان
Elessandra da Rosa Zavareze, Cátia Regina Storck, Luis Antonio Suita de Castro, Manoel Artigas Schirmer, Alvaro Renato Guerra Dias,