The impact of the pulsed electric field on the structural, morphological, functional, textural, and rheological properties of red rice starch (Oryza sativa)

淀粉 流变学 回生(淀粉) 支链淀粉 结晶度 材料科学 水稻 食品科学 电场 复合材料 化学 直链淀粉 生物化学 基因 物理 量子力学
作者
Raphael Lucas Jacinto Almeida,Newton Carlos Santos,João Vítor Fonseca Feitoza,Victor Herbert de Alcântara Ribeiro,Virgínia Mirtes de Alcântara Silva,Maria José de Figueiredo,Celene Ataide Cordeiro Ribeiro,Pablícia Oliveira Galdino,Adriano Heverson Feitosa Queiroga,Cecília Elisa de Sousa Muniz
出处
期刊:Journal of Food Process Engineering [Wiley]
卷期号:45 (11) 被引量:12
标识
DOI:10.1111/jfpe.14145
摘要

Abstract The aim of the present study was to evaluate the impact of pulsed electric field (PEF) on the structural, morphological, functional, textural and rheological properties of red rice starch ( Oryza sativa ). The 5 mm thick starch pastes were subjected to PEF at 10 and 30 kV cm −1 with a pulse frequency of 600 Hz for 90 s. PEF was responsible for decreasing crystallinity, due to the damage caused during processing. The spectra showed different intensities in the bands close to 1000 cm −1 , a characteristic region of starch. PEF30 showed greater stability and less retrogradation. The values for textural and rheological parameters were decreased, showing the effect of treatments on amylopectin chains. Therefore, based on the results, nonthermal modification of red rice starch by PEF at 30 kV cm −1 is the most suitable formulation to obtain a new material with optimized characteristics. Practical Applications The results of this study are beneficial for the industry, where its use to process rice starch‐based foods is targeted. Due to the practicality and efficiency when it comes to a nonthermal process, the modification of the structures and the improvement of the nature of food materials is the main objective. The advantage of PEF is that it can be applied to solid foods (in the form of a paste) and to liquids (food fluids), varying system parameters such as electrical intensity. When working with starch in paste form, the article shows that the highest intensity (30 kV cm −1 ) was the most indicated.

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