Effect of heating condition and starch concentration on the structure and properties of freeze-dried rice starch paste
Effect of heating condition and starch concentration on the structure and properties of freeze-dried rice starch paste
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DOI：
10.1016/j.foodres.2006.05.005
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发表时间：
2007-01-01
影响因子：
8.1
通讯作者：
Rhee, Chul
中科院分区：
文献类型：
--
作者：
Lee, Seog-Won;Rhee, Chul
研究了低淀粉浓度（1%、3% 和 5%）下冻干大米淀粉糊的结构和特性。与其他浓度（3% 和 5%）相比，1% 淀粉浓度下制备的样品的微观结构显示出松散的丝状网络。特别是在110℃以上3%的加工条件下制备的样品出现了粗大的蜂窝状结构。通过X射线衍射峰强度计算的样品的结晶度是非常低的值(3.3-9.8%)。样品的机械性能（硬度、内聚力和弹性）很大程度上受淀粉浓度和加热温度的影响。吸水指数(WAI)随加热温度的增加而相对增量在淀粉浓度为1%时达到最高值,并分析了加热温度是影响WAI和WSI(水溶性指数)的重要因素。无论淀粉浓度如何，样品的消化率均随加热温度呈增加趋势。总体而言，影响冻干大米淀粉糊性能的重要因素是淀粉浓度和加热温度。 (c) 2006 Elsevier Ltd. 保留所有权利。
The structure and characteristics of freeze dried rice starch paste were investigated at low starch concentrations (1%, 3% and 5%). The microstructure of samples made at 1% of starch concentration showed a loose filamentous network compared to other concentrations (3% and 5%). Especially the samples prepared at processing conditions above 110 degrees C and 3% were appeared a coarse honeycomb-like structure. Crystallinity of samples calculated by intensities of X-ray diffraction peaks was very low values (3.3-9.8%). The mechanical properties (hardness, cohesiveness and springiness) of the samples were highly influenced by starch concentration and heating temperature. The relative increment of water absorption index (WAI) according to increasing of heating temperature showed the highest value at 1% of starch concentration, and the heating temperature was analyzed to the important factor affecting WAI and WSI (water solubility index). The digestibility of samples showed an increasing trend with heating temperature regardless of starch concentration. Overall, the important factors influencing the properties of freeze dried rice starch paste were starch concentration and heating temperature. (c) 2006 Elsevier Ltd. All rights reserved.