期刊
CARBOHYDRATE POLYMERS
卷 98, 期 1, 页码 421-427出版社
ELSEVIER SCI LTD
DOI: 10.1016/j.carbpol.2013.06.002
关键词
Rice flour; Particle size; Starch damage; Physical properties; Starch hydrolysis
资金
- Spanish Ministry of Economy and Sustainability [AGL2011-23802]
- European Regional Development Fund (FEDER)
- Generalitat Valenciana [2012/064]
Rice flour is becoming very attractive as raw material, but there is lack of information about the influence of particle size on its functional properties and starch digestibility. This study evaluates the degree of dependence of the rice flour functional properties, mainly derived from starch behavior, with the particle size distribution. Hydration properties of flours and gels and starch enzymatic hydrolysis of individual fractions were assessed. Particle size heterogeneity on rice flour significantly affected functional properties and starch features, at room temperature and also after gelatinization; and the extent of that effect was grain type dependent. Particle size heterogeneity on rice flour induces different pattern in starch enzymatic hydrolysis, with the long grain having slower hydrolysis as indicated the rate constant (k). No correlation between starch digestibility and hydration properties or the protein content was observed. It seems that in intact granules interactions with other grain components must be taken into account. Overall, particle size fractionation of rice flour might be advisable for selecting specific physico-chemical properties. (C) 2013 Published by Elsevier Ltd.
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