Effects of annealing and heat- moisture treatment on the rice starch physicochemical properties and microstructure

LIU Cheng- mei; YANG Xiao- hui; ZHONG Ye- jun; XU Meng-han

doi:10.13386/j.issn1002-0306.2016.05.001

Article Contents

Article Navigation > Science and Technology of Food Industry > 2016 > (05): 49-53

LIU Cheng- mei, YANG Xiao- hui, ZHONG Ye- jun, XU Meng-han. Effects of annealing and heat- moisture treatment on the rice starch physicochemical properties and microstructure[J]. Science and Technology of Food Industry, 2016, (05): 49-53. doi: 10.13386/j.issn1002-0306.2016.05.001

Citation:

LIU Cheng- mei, YANG Xiao- hui, ZHONG Ye- jun, XU Meng-han. Effects of annealing and heat- moisture treatment on the rice starch physicochemical properties and microstructure[J]. Science and Technology of Food Industry, 2016, (05): 49-53. doi: 10.13386/j.issn1002-0306.2016.05.001

Citation:

LIU Cheng- mei, YANG Xiao- hui, ZHONG Ye- jun, XU Meng-han. Effects of annealing and heat- moisture treatment on the rice starch physicochemical properties and microstructure[J]. Science and Technology of Food Industry, 2016, (05): 49-53. doi: 10.13386/j.issn1002-0306.2016.05.001

PDF( 1207 KB)

Effects of annealing and heat- moisture treatment on the rice starch physicochemical properties and microstructure

doi: 10.13386/j.issn1002-0306.2016.05.001

The National Key Laboratory of Food Science,Nanchang University

Received Date: 2015-06-25

Abstract

Abstract

At present,there is little reports about the modification effects of annealing and heat- moisture treatment on the rice starch.In our research,rice starch was modified by annealing and heat- moisture treatment,the effects of annealing and heat- moisture treatment on the rice starch solubility,swelling degree,digestibility,pasting properties,microstructure and crystal structure were compared and analyzed.It was found that,after annealing,the solubility,swelling degree and reducing sugar release rate of rice starch were increased slightly,the starch gel showed higher strength,and it was easier to be pasted,but the thermal stability of rice starch was lower.While after heat- moisture treatment,the solubility,swelling degree and reducing sugar release rate of rice starch was found to be decreased significantly,the strength of its gel was lower,and it was also difficult to be pasted,but its thermal stability was higher and the retrogradation of starch was decreased. X- ray diffraction pattern showed that rice starch modified by these treatments still showed A- type crysatllinity,but its crystallinity was decreased gradually,and after annealing 1 d or being heat- moisture treated for 6 h,it fell significantly.The SEM results showed that,after annealing treatment,the starch angular began to melt,the particles gradually bonded together and formed a longchain line,while after being heat- moisture treated,the starch particles gradually melted and fused.It was clear that the gel strength of starch with high moisture content was higher after heat treatment,and the solubility and swelling power was also better,but the digestibility of starch with low moisture content was lower after heat treatment,and the thermal stability was improved.
- rice starch,
- annealing,
- heat-moisture treatment,
- physicochemical properties,
- microstructure

FullText(HTML)

References(29)

References

[1]	张燕萍.变性淀粉的制造与应用[M].北京:化学工业出版社,2001.8.
[2]	杨莹,黄丽婕.改性淀粉的制备方法及应用的研究进展[J].食品工业科技,2013,34(20):381-383.
[3]	沈莎莎,田建珍.不同物理改性对淀粉特性影响的研究[J].中国粉体工业,2013(5):13-15.
[4]	杨秋实.湿热处理对淀粉结构和性质的影响[D].长春:吉林农业大学,2012.
[5]	Anderson A K,Harmeet S G,Charles J,et al.Digestibility and pasting properties of rice starch heat-moisture treated at the melting temperature(Tm)[J].Starch,2002,54(9):401-409.
[6]	罗志刚,高群玉,杨连生.湿热处理对淀粉性质的影响[J].食品科学,2005,26(2):50-54.
[7]	Zavareze E R,Storck C R,Antonio L S C.Effect of heatmoisture treatment on rice starch of varying amylose content[J].Food Chemistry,2009,121(2):358-365.
[8]	Anderson A K,Harmeet S G.Effects of microwave heatmoisture treatment on properties of waxy and non-waxy rice starches[J].Food Chemistry,2005,97(2):318-323.
[9]	杜双奎,王华,赵佳,等.韧化处理对不同玉米淀粉理化特性的影响[J].食品科学,2012,33(17):78-81.
[10]	Genkina N K,Wasserman L A,Noda T,et al.Effects of annealing on the polymorphic structure of starches from sweet potatoes(Ayamurasaki and Sunnyred cultivars)grown at various soil temperatures[J].Carbohydrate Research,2004,339(9):1093-1098.
[11]	Adebowale K O,Olu-Owolabi B I,Olayinka O O,et al.Effect of heat moisture treatment and annealing on physicochemical properties of red sorghum starch[J].African Journal of Biotechnology,2005,4(9):928-933.
[12]	Waduge R N,Hoover R,Vasanthan T,et al.Effect of annealing on the structure and physicochemical properties of barley starches of varying amylose content[J].Food Research International,2006,39(1):59-77.
[13]	涂宗财,任维,阮榕生,等.超高压技术对大米淀粉物性影响初探[J].食品工业科技,2006,27(5):103-105.
[14]	Englyst H N,Kingman S M,Cummings J H.Classification and measurement of nutritionally important starch fractions[J].European Journal of Clinical Nutrition,199,46:S30-S50.
[15]	Miao M,Jiang B,Zhang T.Effect of pullulanase debranching and recrystallization on structure and digestibility of waxy maize starch[J].Carbohydrate Polymers,2009,76:214-221.
[16]	袁禾根,李小林,冯茂林.不同基因型水稻稻米淀粉RVA特性分析[J].粮食科技与经济,2009,34(6):43-45.
[17]	Rengsutthi K,Charoenrein S.Physico-chemical properties of jackfruit seed starch(Artocarpus heterophyllus)and its application as a thickener and stabilizer in chilli sauce[J].Food Science and Technology,2011,44(5):1309-1313.
[18]	Gunaratne A,Hoover R.Effect of heat-moisture treatment on the structure and physicochemical properties of tuber and root starches[J].Carbohydrate Polymer,2002,49(4):425-437.
[19]	李雯雯,李才明,顾振彪,等.球磨处理对大米淀粉理化性质的影响[J].食品与机械,2012,28(6):19-22.
[20]	高群玉,蔡丽明,陈惠音,等.颗粒状冷水可溶淀粉在食品工业中的应用[J].食品研究与开发,2007,28(2):154-157.
[21]	徐忠,缪铭,王鹏,等.湿热处理对不同淀粉颗粒结构及性质的影响[J].哈尔滨商业大学学报,2005,21(5):650-653.
[22]	Chung H J,Liu Q,Hoover R.Impact of annealing and heatmoisture treatment on rapidly digestible and resistant starch levels in native and gelatinized corn,pea and lentil starches[J].Carbohydrate Polymers,2007,2(87):240-203.
[23]	程科.大米淀粉物化特性、分子结构及其相关性研究[D].武汉:华中农业大学,2006.
[24]	汪树生,王强,苏玉春.水分含量对湿热处理玉米淀粉性质的影响[J].中国粮油学报,2009,24(9):33-35.
[25]	杨秋实,邓鹏飞,苏玉春,等.我国湿热处理淀粉研究进展[J].农业机械,2012(6):99-101.
[26]	赵佳.水-热处理对淀粉理化特性的影响[D].陕西:西北农林科技大学,2012.
[27]	汪树生,苏玉春,王强.不同湿热处理方法对玉米淀粉性质的影响[J].粮油加工,2009(4):110-112.
[28]	Tukomane T,Varavinit S.Classification of rice starch amylose content from rheological changes of starch paste after cold recrystallization[J].Starch/Strke,2008,60(6):292-297.
[29]	Mahesh G,Balmeet S G,Amarinder S B.Gelatinization and x-ray crystallography of buckwheat starch:effect of microwave and annealing treatments[J].International Journal of Food Properties,2008,11(1):182-190.