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| 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 |
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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.
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.
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Received: 10 June 2011
Online: 10 June 2011
Accepted:
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Corresponding Authors:
LIN Qin-lu
E-mail: linqinlu@hotmail.com
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| 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.
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