过热蒸汽
交货地点
食品科学
消化(炼金术)
淀粉
化学
层状结构
脂肪酶
酶
生物化学
过热
植物
生物
色谱法
结晶学
物理
凝聚态物理
作者
Chunsen Wu,Fan Gao,Juan Jia,Lunan Guo,Chen Zhang,Jian‐Ya Qian
出处
期刊:Food Chemistry
[Elsevier]
日期:2024-04-11
卷期号:450: 139336-139336
被引量:1
标识
DOI:10.1016/j.foodchem.2024.139336
摘要
The lipase (LA) and peroxidase (POD) activities, as well as morphological structure, physicochemical and digestion properties of sand rice flour (SRF) treated with superheated steam (SS), were investigated. SS treatment at 165 °C completely deactivated LA and resulted in a 98% deactivation of POD activities in SRF. This treatment also intensified gelatinization, induced noticeable color alterations, and decreased pasting viscosities. Furthermore, there was a moderate reduction in crystal structure, lamellar structure, and short-range ordered structure, with a pronounced reduction at temperatures exceeding 170 °C. These alterations significantly impacted SRF digestibility, leading to increased levels of rapidly digestible starch (RDS) and resistant starch (RS), with the highest RS content achieved at 165 °C. The effectiveness of SS treatment depends on temperature, with 165 °C being able to stabilize SRF with moderate changes in color and structure. These findings will provide a scientific foundation for SS applicated in SRF stabilization and modification.
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