High-pressure homogenization thinned starch paste and its application in improving the stickiness of cooked non-glutinous rice
High-pressure homogenization thinned starch paste and its application in improving the stickiness of cooked non-glutinous rice
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高压均质稀化淀粉糊及其在提高粳米粘性中的应用
DOI：
10.1016/j.lwt.2020.109750
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发表时间：
2020-09-01
影响因子：
6
通讯作者：
Sun, Baoguo
中科院分区：
文献类型：
--
作者：
Li, Hongyan;Yan, Shu;Sun, Baoguo
改善糯米的粘性是扩大寿司、粽子等米类食品应用规模的重要策略。本研究采用高压均质（HPH）稀化淀粉糊蒸煮米饭，研究HPH处理对淀粉透明度、分子结构及蒸煮糯米粘性的影响。HPH处理使淀粉糊的透光率从7.6%提高到81.3%（p < 0.05）。随着高压压力的增加，玉米淀粉的平均分子尺寸减小，而高压处理显著降低了聚合度为37-100和2000-20000的淀粉链的含量（p < 0.05）。用HPH处理的淀粉糊溶液蒸煮米饭，糯米的粘性显著增加（p < 0.05），其中60 MPa、淀粉浓度为3%的HPH处理是提高米饭粘性的最佳条件。本研究为改善糯米的粘性特性提供了一条新的途径，并为扩大米制品的应用提供了一条新的途径。
Improving the stickiness of non-glutinous rice is an important strategy in scaling out the applications of rice foods, e.g. Sushi, Zongzi etc. In this study, the effect of HPH treatments on the transparency and molecular structure of starch and the stickiness of cooked non-glutinous rice were investigated by cooking rice with highpressure homogenization (HPH) thinned starch paste. HPH treatments significantly increased the light transmittance of starch paste from 7.6% to 81.3% (p < 0.05). The average molecular size of corn starch is reduced with HPH pressure increasing while HPH treatment significantly decreases the content of starch chains with degree of polymerization (DP) 37-100 and DP 2000-20000 (p < 0.05). By cooking rice with the HPH treated starch paste solutions, the stickiness of non-glutinous rice is significantly increased (p < 0.05) and the HPH treatment with 60 MPa and 3% starch concentration is the optimal condition in increasing rice stickiness. This study paves a way in improving the stickiness of non-glutinous and a great potential in amplifying the applications of rice products by modifying rice stickiness attribute.