کد مقاله کد نشریه سال انتشار مقاله انگلیسی نسخه تمام متن
6402410 1330888 2015 6 صفحه PDF دانلود رایگان
عنوان انگلیسی مقاله ISI
Impact of heat-moisture treatment on rice starch, applied directly in grain paddy rice or in isolated starch
ترجمه فارسی عنوان
اثر رطوبت حرارت بر روی نشاسته برنج، به طور مستقیم در برنج دانه ای یا در نشاسته جدا شده است
کلمات کلیدی
درمان رطوبت حرارت، پدی، نشاسته برنج، استخراج نشاسته،
موضوعات مرتبط
علوم زیستی و بیوفناوری علوم کشاورزی و بیولوژیک دانش تغذیه
چکیده انگلیسی


- Rice grains and isolated starch were submitted to HMT at 13 g/100 g moisture.
- HMT reduces extraction yield of rice starch by the alkaline method.
- HMT performed in grain or directly in starch affects differently the starch properties.
- HMT effects on starches are intensified by treatment time.

Starch is considered an important ingredient in the preparation of safe food. Current study investigates the physicochemical, morphological, thermal and pasting properties of rice starches, subjected to HMT at 13 g/100 g moisture, at different treatment times (10, 30 and 60 min), directly in the grain paddy rice and in the isolated starch. HMT reduced extraction yield of rice starch with increasing HMT time. The HMT starches had lower gelatinisation enthalpy when compared to native starch. HMT in grain reduced extraction yield of starch by the alkaline method with increasing time of exposure to high temperatures, altering the structure of starch-protein. The HMT in grains decreases the setback of the isolated starches, due to amylose-lipid complexation induced by high temperatures applied on modification. The hydrothermal treatment increased the mechanical and thermal stability of rice starches and promoted the strengthening of links, forming a more stable structure.

ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: LWT - Food Science and Technology - Volume 60, Issue 2, Part 1, March 2015, Pages 708-713
نویسندگان
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