Manufacturing Condition Effects on Dynamic Viscoelastic Properties of High-amylose Rice Gel by High-speed Shear Treatment
Manufacturing Condition Effects on Dynamic Viscoelastic Properties of High-amylose Rice Gel by High-speed Shear Treatment
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DOI：
10.3136/fstr.24.739
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发表时间：
2018
影响因子：
0.6
通讯作者：
Mario Shibata;J. Sugiyama;K. Fujita;Mito Kokawa;Yukari Hirano;S. Matsuyama;Vipavee Trivittayasil;T. Araki
中科院分区：
文献类型：
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作者：
Mario Shibata;J. Sugiyama;K. Fujita;Mito Kokawa;Yukari Hirano;S. Matsuyama;Vipavee Trivittayasil;T. Araki
应用高速剪切处理（HST）的糊化高直链淀粉大米创建具有独特的粘弹性大米凝胶。本研究探讨了高温蒸煮条件与稻米质构之间的定量关系，并基于二阶多项式模型对高直链淀粉稻米凝胶的动态粘弹特性进行了评价。通过改变剪切速度、剪切时间和剪切温度三个条件，制备了24个HST高直链淀粉大米凝胶样品。测定了大米凝胶的动态粘弹性，以评价其物理性质。结果表明，动态粘弹性模量随剪切时间和剪切速度的增加而减小，随温度的升高而增大。模型分析表明，剪切速度是影响高温高压大米凝胶制备的最主要因素，而剪切时间和温度对质构的影响最大。研究结果可为HST米胶生产设备的设计提供参考。
Application of high-speed shear treatment (HST) to gelatinized high-amylose rice created rice gels with unique viscoelastic properties. This study examined the quantitative relationship between HST conditions and texture, assessing the dynamic viscoelastic properties of high-amylose rice gels based on a second-order polynomial model. Twenty-four HST high-amylose rice gel samples were prepared by varying the three conditions of shearing speed and time, and temperature during HST. Dynamic viscoelasticity of the rice gel samples was measured to evaluate their physical properties. Results showed that dynamic viscoelastic moduli decreased concomitantly with increasing shearing time and speed, whereas they increased concomitantly with increasing temperature. Analyses of the models revealed that shearing speed was the most dominant factor affecting rice gel preparation in HST, while shearing time and temperature strongly affected the texture. These results are expected to be applicable to the design of HST equipment for rice gel production.