Please use this identifier to cite or link to this item: http://hdl.handle.net/11455/45144
標題: Changes in gelatinization and rheological characteristics of japonica rice starch induced by pressure/heat combinations
作者: Tan, F.J.
譚發瑞
Dai, W.T.
Hsu, K.C.
關鍵字: Rice starch
Hydrostatic pressure
Gelatinization
Rheological
characteristics
physicochemical properties
hydrostatic-pressure
wheat-starch
temperature
gels
retrogradation
期刊/報告no:: Journal of Cereal Science, Volume 49, Issue 2, Page(s) 285-289.
摘要: Rice starch suspensions of 10% dry matter (DM) were treated by heat (0.1 MPa at 20-85 degrees C)or pressure/heat combinations (100-600 MPa at 20, 40 and 50 degrees C) for 15 min to investigate their gelatinization and theological characteristics. The maximum swelling index of about 12 g water per gram of DM was obtained by thermal treatment at 85 degrees C, meanwhile, that of 7.0 g was observed by 600-MPa pressurization at 50 degrees C. The higher temperatures or pressures resulted in the higher degrees of gelatinization. Furthermore, treatments of 0.1 MPa at 85 degrees C, 500 MPa at 50 degrees C and 600 MPa at various temperatures caused complete gelatinization of rice starch. The consistency index (K) and storage modulus (G') dramatically increased from 70 degrees C or 400 MPa. The G' values were higher in pressure-treated samples than those in thermal-treated samples. Therefore, an application of pressure/heat combinations as a processing method to improve the quality of rice starch products would be possible. (C) 2008 Elsevier Ltd. AN rights reserved.
URI: http://hdl.handle.net/11455/45144
ISSN: 0733-5210
文章連結: http://dx.doi.org/10.1016/j.jcs.2008.11.006
Appears in Collections:動物科學系

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