直链淀粉
结晶度
淀粉
溶解度
肿胀 的
化学
淀粉酶
食品科学
水分
粘度
材料科学
生物化学
有机化学
酶
复合材料
结晶学
作者
Elessandra da Rosa Zavareze,Cátia Regina Storck,Luis Antônio Suíta de Castro,Manoel Artigas Schirmer,Álvaro Renato Guerra Dias
出处
期刊:Food Chemistry
[Elsevier]
日期:2010-07-01
卷期号:121 (2): 358-365
被引量:199
标识
DOI:10.1016/j.foodchem.2009.12.036
摘要
The effect of heat-moisture treatment (HMT) on the properties of rice starches with high-, medium- and low-amylose content was investigated. The starches were adjusted to 15%, 20% and 25% moisture levels, and heated at 110 °C for 1 h. The swelling power, solubility, pasting properties, morphology, enzymatic susceptibility and X-ray crystallinity of the starches were evaluated. HMT reduced the swelling power and solubility of the starches. The strongest effect of HMT occurred on the high-amylose starch; the pasting temperature was increased and the peak viscosity, breakdown, final viscosity and the setback were reduced. HMT increased the starch’s susceptibility to α-amylase and promoted a reduction in the starch relative crystallinity.
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