Effect of annealing temperature on gelatinization of rice starch suspension as studied by rheological and thermal measurements
Effect of annealing temperature on gelatinization of rice starch suspension as studied by rheological and thermal measurements
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DOI：
10.1021/jf051001j
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发表时间：
2005-11-16
影响因子：
6.1
通讯作者：
Nishinari, K
中科院分区：
文献类型：
--
作者：
Tsutsui, K;Katsuta, K;Nishinari, K
采用动态粘弹性、差示扫描量热仪(IDSC)、直链淀粉浸出量和淀粉悬浮液的膨胀率等方法，研究了不同温度(T-a)对10wt%大米淀粉悬浮液的流变行为的影响。根据T-a将样品的流变行为分为三种类型：T-A1、48和55℃，远低于糊化温度T-Gel(=62℃)；T-a2、58、60和62℃，与T-Gel几乎相同；以及T-A3、65、68、70和73℃，远高于T-Gel。在T-a_2条件下，样品的储存起始温度和损耗模数G和G“随T-a的增加而增加，在65~90℃温度范围内，G‘和G”逐渐增大，但比未退火的样品略小。这可以通过部分糊化来理解，也就是说，滤出的直链淀粉阻止了进一步的直链淀粉渗出。在T-A1温度下退火的样品的流变性能与对照组相差不大，而在T-A3温度下退火的样品几乎是糊化的。T-a可以控制淀粉悬浮液的流变行为。
The effect of annealing temperature (T-a) on the rheological behavior of 10 wt % rice starch suspension was investigated by the dynamic viscoelasticity, the differential scanning calorimetry (IDSC), and the amount of leached out amylose and the swelling ratio of starch suspension. The rheological behaviors of the annealed samples are classified into three types in terms of T-a: T-a1, 48 and 55 degrees C, which are much lower than the gelatinization temperature, T-gel ( = 62 degrees C); T-a2, 58, 60, and 62 degrees C, which are almost the same as T-gel; and T-a3, 65, 68, 70, and 73 degrees C, which are much higher than T-gel. For the samples annealed at T-a2, the onset temperature of the storage and the loss moduli, G and G", increased with increasing T-a, and G' and G" in the temperature range from 65 to 90 degrees C gradually increased though smaller than those for the nonannealed sample, the control. This can be understood by the partial gelatinization; i.e., the leached out amylose prevents further amylose from leaching out. The rheological property of the samples annealed at T-a1 is not so different from that of the control, and the samples annealed at T-a3 are almost gelatinized. The rheological behavior of starch suspension can be controlled by T-a.