Journal
CARBOHYDRATE POLYMERS
Volume 151, Issue -, Pages 113-118Publisher
ELSEVIER SCI LTD
DOI: 10.1016/j.carbpol.2016.05.026
Keywords
Improved Extrusion Cooking Technology; Rice starch; Freeze-thaw stability
Categories
Funding
- National Natural Science Foundation of China [31271953]
- State Key Laboratory of Food Science and Technology, Nanchang University [SKLF-ZZA-201608]
Ask authors/readers for more resources
This study aimed to explore freeze-thaw (FT) stability office starch modified by Improved Extrusion Cooking Technology (IECT). FT stability of IECT-modified rice starch was investigated and compared with native one. Syneresis and SEM analysis showed that IECT-modified rice starch had better FT stability than native starch. Furthermore, IECT-modified rice starch had less significant changes in the rheological parameters during the FT cycles than the native starch. XRD and iodine binding analysis demonstrated that IECT treatment inhibited the association of rice starch, especially amylose retrogradation. Additionally, the peak at around 20 was detected in XRD patterns of IECT-modified rice starch, which confirmed the formation of amylose-lipid complex during the IECT treatment. These results suggested that the IECT treatment could improve FT stability of rice starch, which was ascribed to inhibition of starch retrogradation by IECT. Crown Copyright (C) 2016 Published by Elsevier Ltd. All rights reserved.
Authors
I am an author on this paper
Click your name to claim this paper and add it to your profile.
Reviews
Recommended
No Data Available