期刊论文

Effects of hydrothermal treatments on preparation of resistant starch with rice powder

中文

食品科技

1005-9989

2016

41

5

151-157

10.13684/j.cnki.spkj.2016.05.029

湖北省科技支撑项目（2015BBAl67）.

本校为第一机构

以大米粉为原料,考查了压热法、湿热法、韧化法处理大米粉对其抗性淀粉含量、基本成分、RVA黏度、透明度、溶解度和膨胀能力的影响。结果表明：压热、湿热、韧化处理均能提高大米粉中抗性淀粉含量。其中压热处理大米粉的抗性淀粉含量最高,可达12.70%。米粉乳浓度、处理温度、处理时间对不同水热处理有不同程度的影响。水热处理前后脂质含量的显著降低说明：在水热处理过程中,脂质参与形成了具有淀粉酶抗性的复合物。压热和湿热大米粉的RVA、透明度变化与大米粉、韧化大米粉差异较大,表明这2种水热处理后淀粉发生老化;压热后大米粉溶解度、膨胀度明显高于湿热、韧化处理,分析压热处理可能对大米粉...

The effects of hydrothermal treatments, concentration, temperature and processing time on the formation and properties of rice powder resistant starch （RS） were determined. Pasting viscosity, solubility, swelling and transparency were investigated. The result showed that RS starch content increased in all samples after different hydrothermal treatments. Sample treated by autoclaving has the highest RS content （12.70%）. The effect of hydrothermal treatments had varied effects based on sample concentration, temperature and processing time. Du...