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| ZHANG Zheng-mao, ZHAO Si-ming, XIONG Shan-bai. Influence of Moisture Content on the Physicochemical Properties of Mechanically Activated Rice Starch. Modern Food Science and Technology, 2015, Vol.31, No.6: 190-197. |
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2楼2015-08-25 09:46:09
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Title: Influence of moisture content on the physicochemical properties of mechanically activated rice starch Authors: Zhang, Zheng-Mao1, 2; Zhao, Si-Ming2; Xiong, Shan-Bai2 Author affiliation: 1 College of Life Science and Technology, Hubei Engineering University, Xiaogan, China 2 College of Food Science and Technology of Huazhong Agricultural University, Wuhan, China Corresponding author: Xiong, Shan-Bai Source title: Modern Food Science and Technology Abbreviated source title: Mod. Food Sci. Technol. Volume: 31 Issue: 6 Issue date: June 15, 2015 Publication year: 2015 Pages: 190-197 Language: Chinese ISSN: 16739078 Document type: Journal article (JA) Publisher: South China University of Technology Abstract: In order to obtain a suitable moisture content of starch for mechanical activation and to improve the mechanical activation effect for reducing the duration of mechanical activation, the influence of the moisture content on the physicochemical properties of mechanically activated rice starch isolated from three rice cultivars was investigated. The results indicated that when the duration of mechanical activation was prolonged, the gelatinization degree, cold-water solubility, transparency, and reducing power of rice starch increased, while the blue value (BV) decreased. Indica rice starch was easily decomposed by mechanical force when the moisture content was 6.02%, while the moisture content of Japonica rice starch and glutinous rice starch was about 8.50%. In terms of the gelatinization degree and cold-water solubility, Indica rice starch reached the maximum value at a moisture content of 6.02%, while Japonica rice starch and glutinous rice starch reached the maximum at about 8.50%. For transparency, all three rice starches reached the maximum value at a moisture content of about 8.50%. Regarding the reducing power and the BV, Indica rice starch exhibited the most rapid change at a moisture content of 3.50%, while that of Japonica rice starch and glutinous rice starch was determined at about 6.00%. It was concluded that the moisture content had some influence on the mechanical activation of rice starch, and moisture contents of 6.00%~8.50% were determined as the optimum for mechanical activation. ©, 2015, South China University of Technology. All right reserved. Number of references: 14 Main heading: Starch Controlled terms: Chemical activation - Gelation - Moisture - Moisture determination - Plants (botany) - Solubility - Transparency Uncontrolled terms: Cold water solubilities - Indica-rice starch - Mechanical activation - Mechanical force - Physicochemical property - Reducing power - Rice cultivars - Rice starch Classification code: 461.9 Biology - 741.1 Light/Optics - 801.4 Physical Chemistry - 802.3 Chemical Operations - 804 Chemical Products Generally - 804.1 Organic Compounds - 944.2 Moisture Measurements DOI: 10.13982/j.mfst.1673-9078.2015.6.030 Database: Compendex Compilation and indexing terms, © 2015 Elsevier Inc. |
3楼2015-08-25 09:46:45