Stirring Affects Starch Granule Morphology and the Functional Properties of Rice Flour

文献类型： 外文期刊

第一作者： Jiao, Guiai

作者： Jiao, Guiai;Xu, Qingguo;Jiao, Guiai;Wei, Xiangjin;Tang, Shaoqing;Sheng, Zhonghua;Xie, Lihong;Shao, Gaoneng;Fiaz, Sajid;Hu, Peisong

作者机构：

关键词： functional properties; rice flour; starch granules; stirring

期刊名称：STARCH-STARKE （ 影响因子：2.741； 五年影响因子：3.112 ）

ISSN： 0038-9056

年卷期： 2018 年 70 卷 3-4 期

页码：

收录情况： SCI

摘要： Stirring is widely used to process rice flour, but its influence on the flour's functional properties is generally ignored. Here, the effect of various treatments given to the flour prepared from three cultivars contrasting for their grain amylose content is investigated. The major effect of stirring is to disaggregate the starch granules, releasing a population of small particles which are readily degraded by endogenous amylase. The presence of the small particles increases the flour's solubility, swelling power, and peak viscosity, as well as the adhesive force and springiness of the retrograded gel. It also decreases the onset and peak gelatinization temperatures and the enthalpy of the flour, as well as the hardness of the retrograded gel. Stirring aids the gelatinization of rice flour and has a negative effect on the retrogradation of the rice flour gel.

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