Journal of Integrative Agriculture ›› 2011, Vol. 10 ›› Issue (6): 960-968.DOI: 10.1016/S1671-2927(11)60082-5

• 论文 • 上一篇    下一篇

Physico-Chemical Properties of Flour, Starch, and Modified Starch of Two Rice Varieties

LIN Qin-lu1, 2, 3, XIAO Hua-xi2, FU Xiang-jin2, 3, TIAN Wei4, LI Li-hui2 and YU Feng-xiang2   

  1.  1 The Core Facilities of Biotechnology, Center South University of Forestry and Technology, Changsha 410004, P.R.China
     2 National Engineering Laboratory for Grain Process, Center South University of Forestry and Technology, Changsha 410004, P.R.China 
     3 Hunan Key laboratory of Quality and Safety Control of Cereal and Oil, Changsha 410004, P.R.China
     4 Department of Food Science and Technology, Hunan Agricultural University, Changsha 410128, P.R.China
  • 收稿日期:2011-06-10 修回日期:2011-06-10 出版日期:2011-06-20 发布日期:2011-06-03
  • 通讯作者: LIN Qin-lu
  • 作者简介:Corresspondence LIN Qin-lu, Professor, Tel: +86-731-8562324, E-mail: linqinlu@hotmail.com

Physico-Chemical Properties of Flour, Starch, and Modified Starch of Two Rice Varieties

LIN Qin-lu1, 2, 3, XIAO Hua-xi2, FU Xiang-jin2, 3, TIAN Wei4, LI Li-hui2 and YU Feng-xiang2   

  1.  1 The Core Facilities of Biotechnology, Center South University of Forestry and Technology, Changsha 410004, P.R.China
     2 National Engineering Laboratory for Grain Process, Center South University of Forestry and Technology, Changsha 410004, P.R.China 
     3 Hunan Key laboratory of Quality and Safety Control of Cereal and Oil, Changsha 410004, P.R.China
     4 Department of Food Science and Technology, Hunan Agricultural University, Changsha 410128, P.R.China
  • Received:2011-06-10 Revised:2011-06-10 Online:2011-06-20 Published:2011-06-03
  • Contact: LIN Qin-lu
  • About author:Corresspondence LIN Qin-lu, Professor, Tel: +86-731-8562324, E-mail: linqinlu@hotmail.com

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摘要： The physical and chemical properties of the flours, starches, and modified starches of indica rice and japonica rice were investigated in this paper. Results showed that the swelling powers of flour, starch, and phosphate starch [substitution degree (DS)=0.065] of japonica rice were significantly higher than those (DS=0.065) of indica rice. The transmittance of modified starches was highest; and that of flours was lowest. The pasting property investigated with rapid visco analyzer (RVA) indicated that the peak viscosity and breakdown value of paste with high swelling power were high. Furthermore,the effect of protein and amylose content on pasting property were investigated. The results of rheological properties determined using rheological rheometer showed that at the same temperature, the storage modulus (G') of flour, starch,and modified starch of indica rice was higher than that of japonica rice. For each variety, the G' of flour was the highest,while the G' of modified starch was the lowest.

关键词: rice, starch, viscosity, physico-chemical properties, rheology

Abstract: The physical and chemical properties of the flours, starches, and modified starches of indica rice and japonica rice were investigated in this paper. Results showed that the swelling powers of flour, starch, and phosphate starch [substitution degree (DS)=0.065] of japonica rice were significantly higher than those (DS=0.065) of indica rice. The transmittance of modified starches was highest; and that of flours was lowest. The pasting property investigated with rapid visco analyzer (RVA) indicated that the peak viscosity and breakdown value of paste with high swelling power were high. Furthermore,the effect of protein and amylose content on pasting property were investigated. The results of rheological properties determined using rheological rheometer showed that at the same temperature, the storage modulus (G') of flour, starch,and modified starch of indica rice was higher than that of japonica rice. For each variety, the G' of flour was the highest,while the G' of modified starch was the lowest.

Key words: rice, starch, viscosity, physico-chemical properties, rheology