Influence of lipid extraction process on the rheological characteristics, swelling power, and granule size of rice starches in excess water.
Influence of lipid extraction process on the rheological characteristics, swelling power, and granule size of rice starches in excess water.
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DOI：
10.1021/jf050937p
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发表时间：
2005-09
影响因子：
6.1
通讯作者：
A. Kar;J. Jacquier;D. J. Morgan;J. Lyng;B. Mckenna
中科院分区：
文献类型：
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作者：
A. Kar;J. Jacquier;D. J. Morgan;J. Lyng;B. Mckenna
考察了脂肪提取工艺对高水分条件下非糯米淀粉糊化的宏观和微观特征的影响。表面脂肪的提取并没有改变淀粉糊化的热力学，但使淀粉-脂肪复合体在高温下的熔融热显著降低(33%)，从而减少了粘性分散。用热的酒精水溶液提取内部脂肪导致淀粉颗粒直径不可逆转地增加(D[4，3]增加50%)，并使淀粉的烹调特性发生显著变化。与天然非糯米淀粉观察到的双峰膨胀不同，在完全脱脂淀粉的情况下，只观察到了膨胀度、溶解度、颗粒大小和粘度的一个广泛的转变。虽然完全去除脂肪会导致中等温度下淀粉的膨胀略有增加，但这一过程的严酷会导致不可挽回的变化，从而显著降低高温下的膨胀。
The influence of the lipid extraction process on both macroscopic and microscopic characteristics of nonwaxy rice starch gelatinization in excess water was examined. Surface lipids extraction did not change the thermodynamics of starch gelatinization but lead to a significant reduction (33%) in the enthalpy of starch-lipid complex melting at high temperature, resulting in less viscous dispersions. Internal lipid extraction using hot aqueous alcoholic solutions resulted in an irreversible increase in starch granule diameter (50% increase in D[4,3]) and a dramatic change in cooking characteristics of the starch. Instead of the bimodal swelling observed for native nonwaxy rice starch, only one broad transition in swelling, solubility, granule size, and viscosity was observed in the case of the totally defatted starch. While the total removal of lipids resulted in a slight increase in starch swelling at intermediate temperatures, the harshness of the process caused irreparable changes leading to notably lower swelling at high temperatures.