The effect of hydroxypropyl starch on the improvement of mechanical and cooking properties of rice noodles
The effect of hydroxypropyl starch on the improvement of mechanical and cooking properties of rice noodles
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DOI：
10.1016/j.foodres.2022.111922
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发表时间：
2022-09-22
影响因子：
8.1
通讯作者：
Sun, Qingjie
中科院分区：
文献类型：
--
作者：
Jia, Yunzhu;Zhang, Zhao;Sun, Qingjie
如何方便地制备具有优良机械性能和烹饪性能的米粉仍然是食品工业面临的一个挑战。本研究旨在通过机械性能测试、蒸煮特性分析、差示扫描量热仪(DSC)、X射线衍射仪(X射线衍射仪)、扫描电子显微镜(SEM)、傅立叶变换红外光谱(FTIR)、低场核磁共振(LF-核磁共振)等方法，研究不同羟丙基淀粉添加剂对米粉和面条品质、性能和结构特征的影响。扫描电子显微镜分析表明，羟丙基淀粉的加入使米粉具有更致密的网络结构。X射线衍射仪分析表明，添加10%羟丙基淀粉的面条结晶度从对照的11.37%降至3.94%。LF-核磁共振表征证实了羟丙基淀粉提高了面条的保水能力。面条拉伸应变由对照面条的54.97+/-0.45%增加到添加3%羟丙基淀粉面条的100.63+/-1.58%。干面的蒸煮损失率从对照组的8.30+/-0.57%下降到添加3%羟丙基淀粉的5.67+/-0.16%，破碎率从对照组的77.50+/-1.54%降低到添加3%羟丙基淀粉的12.50+/-1.54%。添加3%羟丙基淀粉可改善米粉品质，促进大米产业发展。
The convenient preparation of rice noodles with excellent mechanical and cooking properties remains a chal-lenge for the food industry. The purpose of this study was to investigate the effect of different hydroxypropyl starch additions on the quality, performance, and structural characteristics of rice flours and noodles by me-chanical property testing, cooking characteristic analysis, differential scanning calorimetry (DSC), X-ray diffraction (XRD), scanning electron microscopy (SEM), Fourier transform infrared spectroscopy (FTIR), low-field nuclear magnetic resonance (LF-NMR), and other methods. SEM evaluation revealed that the addition of hydroxypropyl starch created rice noodles with a denser network structure. XRD analysis indicated a decrease in the noodle crystallinity from 11.37 % (control noodles) to 3.94 % (noodles containing 10 % hydroxypropyl starch). LF-NMR characterization confirmed an enhanced water-holding capacity of noodles containing hydroxypropyl starch. The noodle tensile strain increased from 54.97 +/- 0.45 % in control noodles to 100.63 +/- 1.58 % in noodles containing 3 % hydroxypropyl starch. The cooking loss of dried noodles decreased from 8.30 +/- 0.57 % (control noodles) to 5.67 +/- 0.16 % (noodles containing 3 % hydroxypropyl starch), and the broken rates were reduced from 77.50 +/- 1.54 % of the control noodles to 12.50 +/- 1.54 % of the noodles containing 3 % hydroxypropyl starch. The addition of 3 % hydroxypropyl starch can improve the quality of rice noodles and promote the development of the rice industry.