Stirring Affects Starch Granule Morphology and the Functional Properties of Rice Flour
Stirring Affects Starch Granule Morphology and the Functional Properties of Rice Flour
复制标题
搅拌对淀粉颗粒形态和米粉功能特性的影响
DOI：
10.1002/star.201700247
复制
发表时间：
2018-01
期刊：
影响因子：
--
通讯作者：
Hu PS
中科院分区：
文献类型：
--
作者：
Jiao Guiai;Wei Xiangjin;Tang Shaoqing;Sheng Zhonghua;Xie Lihong;Shao Gaoneng;Fiaz Sajid;Hu Peisong;Xu QG;Hu PS
Stirring is widely used to process rice flour, but its influence on the flour's functional properties is generally ignored. Here, the effect of various treatments given to the flour prepared from three cultivars contrasting for their grain amylose content is investigated. The major effect of stirring is to disaggregate the starch granules, releasing a population of small particles which are readily degraded by endogenous amylase. The presence of the small particles increases the flour's solubility, swelling power, and peak viscosity, as well as the adhesive force and springiness of the retrograded gel. It also decreases the onset and peak gelatinization temperatures and the enthalpy of the flour, as well as the hardness of the retrograded gel. Stirring aids the gelatinization of rice flour and has a negative effect on the retrogradation of the rice flour gel.
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影响因子：
2.4
作者：
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通讯作者：
Y. Yoshino;Miho Hayashi;M. Seguchi
影响因子：
8.8
作者：
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DOI：
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发表时间：
2015-06
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影响因子：
6
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通讯作者：
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