Pasting properties of stored rice with ascorbic acid before or after storage
Pasting properties of stored rice with ascorbic acid before or after storage
复制标题
抗坏血酸贮藏大米在贮藏前后的糊化特性
DOI：
10.1080/10942912.2017.1389953
复制
发表时间：
2018-01-01
影响因子：
2.9
通讯作者：
Xu, Hang
中科院分区：
文献类型：
--
作者：
Guo, Yubao;Diao, Meimei;Xu, Hang
摘要研究了抗坏血酸在大米储藏前后对大米糊化特性的影响。抗坏血酸预处理加速了大米在贮藏过程中的老化，这可能是由于抗坏血酸作为一种促氧化剂。同时，抗坏血酸后处理提高了预处理陈化米的糊化特性，这是由于糊化陈化米中250 μm附近较大颗粒的体积分数增加，这一特性得到了显微镜观察的证实。因此，抗坏血酸可用于调节储存大米在各种用途的储存期内的糊化特性。
ABSTRACT Ascorbic acid was applied to the rice before or after storage, and the effects on pasting properties were investigated. Ascorbic acid pretreatment accelerated rice aging during storage, which may be attributed to ascorbic acid as a pro-oxidant agent. Meanwhile, ascorbic acid post-treatment improved the pasting properties of pretreated-aged rice due to the increased volume fraction of larger particles near 250 μm in gelatinized aged rice, and this characteristic was confirmed by microscopy observation. Therefore, ascorbic acid is useful to regulate the pasting properties of stored rice over a range of storage periods for various uses.