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:: دوره 5، شماره 4 - ( 7-1397 ) ::
جلد 5 شماره 4 صفحات 31-41 برگشت به فهرست نسخه ها
Physicochemical Properties of Low and High Amylose Cross-Linked Rice Starches
چکیده:   (304 مشاهده)
Background and Objectives: As chemical methods are commonly used to modify the starch properties, in this study, the influence of chemical modification using POCl3 on the rice starch function was evaluated.
Materials and Methods: Rice starch was isolated by alkaline extraction of the proteins and cross-linked rice starches were prepared from reactions between native rice starch (low and high amylose) and varied concentrations of POCl3 (0.1, 0.2 and 0.3 % w/w). The physicochemical, rheological and morphological properties of rice starches (water absorption and solubility, pasting viscosity parameters, light transmittance, freeze-thaw stability, and scanning electron microscopy) were evaluated.
Results: According to SEM micrographs, cross-linking did not affect granule size or shape. The cross-linked starches showed lower solubility than that of the native starches and solubility decreased with increasing the concentration of cross-linking agent. Cross-linking decreased the capability of starches to absorb water at high concentration of cross-linking agent (0.3%). The paste clarity and pasting viscosity parameters of cross-linked samples were lower than their native starches and decreased with POCl3 concentration. The freeze-thaw stability of rice starches improved by cross-linking and increased with an increase in cross-linking agent concentration. Regarding amylose content, low amylose rice starches showed lower water solubility, water absorption and freeze-thaw stability and higher pasting viscosity parameters than those of high amylose ones.
Conclusions: The results of this study suggest that high amylose cross-linked rice starch can be used in food systems in which higher stability, or controlled increase of viscosity is desired during their processing.
متن کامل [PDF 943 kb]   (34 دریافت)    
نوع مطالعه: پژوهشي | موضوع مقاله: عمومى
دریافت: ۱۳۹۶/۴/۸ | پذیرش: ۱۳۹۷/۷/۸ | انتشار: ۱۳۹۷/۹/۱۰
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Bagheri F, Radi M, Amiri S. Physicochemical Properties of Low and High Amylose Cross-Linked Rice Starches . Nutr Food Sci Res. 2018; 5 (4) :31-41
URL: http://nfsr.sbmu.ac.ir/article-1-242-fa.html

Physicochemical Properties of Low and High Amylose Cross-Linked Rice Starches . 1. 1397; 5 (4) :31-41

URL: http://nfsr.sbmu.ac.ir/article-1-242-fa.html



دوره 5، شماره 4 - ( 7-1397 ) برگشت به فهرست نسخه ها
Nutrition and Food Sciences Research
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