|
|
|
|
|
| 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 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 |
|
|
|
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.
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.
|
|
Received: 10 June 2011
Accepted:
Online: 10 June 2011
|
|
Corresponding Authors:
LIN Qin-lu
|
| About author: Corresspondence LIN Qin-lu, Professor, Tel: +86-731-8562324, E-mail: linqinlu@hotmail.com |
Cite this article:
LIN Qin-lu, XIAO Hua-xi, FU Xiang-jin, TIAN Wei, LI Li-hui, YU Feng-xiang.
2011.
Physico-Chemical Properties of Flour, Starch, and Modified Starch of Two Rice Varieties. Journal of Integrative Agriculture, 10(6): 960-968.
|
| American Association of Cereal Chemists (AACC).1995. Method 44-19; method 46-12; method 80-60; method 76-30A. Aapproved Methods of the AACC. 9th ed. American Association of Cereal Chemists. Biliaderis C G, Juliano B O. 1993. Thermal and mechanical properties of concentrated rice starch gels of varying composition. Food Chemistry, 48, 243-250. Doublier J L, Durand S. 2008. A rheological characterization of semi-solid dairy systems. Food Chemistry, 108, 1169-1175. El-Khayat G H, Samaan J, Brennan C S. 2003. Evaluation of vitreous and starchy Syrian durum (Triticum durum) wheat grains: the effect of amylose content on starch characteristics and flour pasting properties. Starch-Stärke, 55, 358-365. Gibson T S, Solah V A, McCleary B V. 1996. A procedure to measure amylose in cereal starches and flours with Con A. Journal of Cereal Science, 25, 111-119. Graeme B, Christopher B, Zhao J. 2004. Effects of prolamin on the textural and pasting properties of rice flour and starch. Journal of Cereal Science, 40, 205-211. Hsu S, Lu S, Huang C. 2000. Viscoelastic changes of rice starch suspensions during gelatinization. Journal of Food Science, 65, 215-220. Huijbrechts A M L, Desse M, Budtova T, Franssen M C R, Visser G M, Boeriu C G, Sudholter E J R. 2008. Physicochemical properties of etherified maize starches. Carbohydrate Polymers, 74, 170-184. Ibáñez A M, Wood D F, Yokoyama W H, Park I M, Tinoco M A, Hudson C A, Mckenzie K S, Shoemaker C F. 2007. Viscoelastic properties of waxy and nonwaxy rice flours, their fat and protein-free starch, and the microstructure of their cooked kernels. Journal of Agricultural and Food Chemistry, 55, 6761-6771. Kyoko O, Midori K, Atsuko S, Keiko H. 2007. Effects of acetic acid on the rice gelatinization and pasting properties of rice starch during cooking. Food Research International, 40, 224- 231. Li Y, Charles S, Ma J, Kim J M, Zhong F. 2008. Structureviscosity relationships for starches from different rice varieties during heating. Food Chemistry, 106, 1105-1112. Lim S T, Lee J H, Shin D H, Lim H S. 1999. Comparison of protein extraction solution for rice starch isolation and effects of residual protein content on starch pasting properties. Starch, 51, 120-125. Marcoa C, Rosell C M. 2008. Effect of different protein isolates and transglutaminase on rice flour properties. Journal of Food Engineering, 84, 132-139. Miller J C, Miller J N. 1993. Statistics for Analytical Chemistry. 3rd ed. Ellis Horwood Ltd., Chichester, West Sussex, Great Britain. pp. 52-77. Mounsey J S, O’Riordan E D O. 2008. Characteristics of imitation cheese containing native or modified rice starches. Food Hydrocolloids, 58, 184-193. Perera C, Hoover R. 1999. Influence of hydroxypropylation on retrogradation properties of native, defatted and heatmoisture treated potato starches. Food Chemistry, 64, 361- 375. Rao M A, Okechukwu P E, da Silva P M S, Oliveira J C. 1997. Rheological behavior of heated starch dispersions in excess water: Role of starch granule. Carbohydrate Polymers, 33, 273-283. Rutenberg M W, Solarek D. 1984. Starch derivatives: Production and uses. In: Whistler R L, Bemiller J N, Paschall E F, eds., Starch: Chemistry and Technology. 2nd ed. Academic Press, New York. pp. 311-366. Sandhu K S, Singh N, Kaur M. 2004. Characteristics of different corn types and their grain fractions: Physico-chemical, thermal, morphological and rheological properties of starches. Journal of Food Engineering, 64, 119-127. Sandhya Rani M R, Bhattacharya K R. 1989. Rheology of riceflour pastes: Effect of variety, concentration, and temperature and time of cooking. Journal of Texture Studies, 20, 127-137. Singh V, Okadome H, Toyoshima H, Isobe S, Ohtsubo K. 2000. Thermal and physicochemical properties of rice grain, flour and starch. Journal of Agricultural and Food Chemistry, 48, 2639-2647. Subramanian V, Hoseney R C, Bramel-Cox P. 1994. Shear thinning properties of sorghum and corn starches. Cereal Chemistry, 71, 272-275. Thomas D J, Atwell W A. 1997. Starches. Eagan Press handbook series St. Paul, Minnesota, American Association of Cereal Chemists, USA. Varavinit S, Shobsngob S, Varanyanond W, Chinachoti P, Naivikul O. 2003. Effect of amylose content on gelatinization, retrogradation and pasting properties of flours from different cultivars of Thai rice. Starch-Stärke, 55, 410-415. Vasanthan T, Bhatty R S. 1996. Physicochemical properties of small-and large-granule starches of waxy, regular and highamylose barleys. Cereal Chemistry, 73, 199-207. Waliszewski K N, Aparicio M A, Bello L A, Monroy J A. 2003. Changes of banana starch by chemical and physical modification. Carbohydrate Polymers, 52, 237-242. |
| No Suggested Reading articles found! |
|
|
Viewed |
|
|
|
Full text
|
|
|
|
|
Abstract
|
|
|
|
|
Cited |
|
|
|
|
| |
Shared |
|
|
|
|
| |
Discussed |
|
|
|
|
