کد مقاله کد نشریه سال انتشار مقاله انگلیسی نسخه تمام متن
7590074 1492100 2016 7 صفحه PDF دانلود رایگان
عنوان انگلیسی مقاله ISI
Resistant starch improvement of rice starches under a combination of acid and heat-moisture treatments
ترجمه فارسی عنوان
بهبود نشاسته مقاوم در برابر نشاسته برنج تحت ترکیبی از اسید و حرارت رطوبت درمان
کلمات کلیدی
موضوعات مرتبط
مهندسی و علوم پایه شیمی شیمی آنالیزی یا شیمی تجزیه
چکیده انگلیسی
The effects of a combination of acid and heat-moisture treatment on formation of resistant starch (RS) and characteristics of high-amylose, normal and waxy rice starches were investigated in this study. The degrees of polymerization of the rice starches treated with citric acid, lactic acid or acetic acid were significantly reduced as compared to the native starches. The RS contents of acid and heat-moisture treated rice starches were in a range of 30.1-39.0%, significantly higher than those of native rice starches (6.3-10.2%) and those of heat-moisture treated rice starches (18.5-23.9%). The acid and heat-moisture treatments reduced swelling power and viscosity, but increased solubility of the starches, while the crystalline structure did not change. Among the organic acids used, citric acid had the most impact on starch characteristics and RS formation, followed by lactic acid and acetic acid. The results are useful in production of RS for functional food application.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Food Chemistry - Volume 191, 15 January 2016, Pages 67-73
نویسندگان
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