کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
7598794 | 1492139 | 2014 | 5 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
Effect of high hydrostatic pressure (HHP) on slowly digestible properties of rice starches
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کلمات کلیدی
موضوعات مرتبط
مهندسی و علوم پایه
شیمی
شیمی آنالیزی یا شیمی تجزیه
پیش نمایش صفحه اول مقاله
![عکس صفحه اول مقاله: Effect of high hydrostatic pressure (HHP) on slowly digestible properties of rice starches Effect of high hydrostatic pressure (HHP) on slowly digestible properties of rice starches](/preview/png/7598794.png)
چکیده انگلیسی
The slowly digestible properties of high hydrostatic pressure (HHP)-gelatinized non-waxy and waxy rice starches during the retrogradation were evaluated in this study. The results show that slowly digestible starch (SDS) was observed at a higher percentage in HHP-gelatinized, non-waxy and waxy rice starches than in heat-gelatinized starches, after retrogradation for 7Â days. The HHP treatment significantly reduced the enthalpy change of starch retrogradation and retarded the freezable water transformation into unfreezable water during retrogradation. This indicated that the SDS percentage was not positively correlated to the retrogradation degree of starch. Furthermore, X-ray diffraction (XRD) data revealed that the HHP treatment decreased the perfect crystallites of the 7Â day-retrograded. Non-waxy and waxy starches from 19.5% to 12.1% and 15.7% to 11.4%, while increased imperfect crystallites from 26.4% to 30.7% and 28.6% to 31.3%, respectively. These findings suggest that the higher SDS percentage can be attributed to the formation of less perfect crystallites and more imperfect crystallites during the HHP and retrogradation treatments.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Food Chemistry - Volume 152, 1 June 2014, Pages 225-229
Journal: Food Chemistry - Volume 152, 1 June 2014, Pages 225-229
نویسندگان
Yaoqi Tian, Dandan Li, Jianwei Zhao, Xueming Xu, Zhengyu Jin,