期刊
JOURNAL OF FOOD ENGINEERING
卷 106, 期 3, 页码 262-266出版社
ELSEVIER SCI LTD
DOI: 10.1016/j.jfoodeng.2011.05.021
关键词
Amylose leaching; High hydrostatic pressure; Normal rice; Retrogradation
资金
- Excellent Doctoral Cultivation Foundation of Jiangnan University
- Fundamental Research Funds for the Central Universities [JUDCF 10051]
- National Natural Science Foundation of China [20976070, 31071490]
Retrogradation process of pressure-gelatinized rice starches was investigated and compared with the heat-gelatinized ones in this study. Our results showed that the retrogradation rate of normal rice starch gelatinized by high hydrostatic pressure (HHP) was slower than that by heat. Nevertheless, there was no difference in retrogradation rate for waxy rice starch gelatinized by the two treatments (P>0.05). The DSC data were further analyzed using the Avrami equation. The result indicated that the pressure-gelatinized normal rice starch had a lower recrystallization rate (10 and a higher Avrami exponent (n) than the heat-gelatinized one, but the two treatments did not affect the k and n for waxy rice starch. Furthermore, the intact starch granules and lower amylose leaching were observed only in the pressure-gelatinized normal rice starch. These findings suggest that the retardation mechanism of HHP on starch retrogradation is probably attributed to less broken granules and lower leached amylose. (C) 2011 Elsevier Ltd. All rights reserved.
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