Effect of Vaccinium bracteatum Thunb. leaf pigment on the thermal, pasting, and textural properties and microstructure characterization of rice starch

文献类型： 外文期刊

第一作者： Xu, Yuan

作者： Xu, Yuan;Fan, Mingcong;Wang, Li;Qian, Haifeng;Zhang, Hui;Qi, Xiguang;Zhou, Sumei

作者机构：

关键词： Vaccinium bracteatum Thunb. leaf pigment;Japonica rice starch;Glutinous rice starch;Thermal properties;Pasting properties;Scanning electron microscopy

期刊名称：FOOD CHEMISTRY （ 影响因子：7.514； 五年影响因子：7.516 ）

ISSN：

年卷期：

页码：

收录情况： SCI

摘要： In this study, the thermal, pasting and gel textural properties of japonica rice starch (JRS) and glutinous rice starch (GRS) fortified with Vaccinium bracteatum Thunb. leaf pigment (VBTLP) were investigated. The results showed that VBTLP facilitated the gelatinization of JRS and GRS with earlier onsets of onset temperature (T-o), peak temperature (T-p), conclusion temperature (T-c), and lower values of gelatinization enthalpy (Delta H-g), and retrogradation enthalpy (Delta H-r), as the VBTLP level increased. For JRS, VBTLP increased the peak viscosity and breakdown, reduced the final viscosity and setback, but for GRS it increased the peak viscosity, final viscosity, breakdown and setback. VBTLP also reduced the hardness and adhesiveness of the JRS gel. The values of lightness (L*) for JRS and GRS with VBTLP decreased by 47.60 and 49.56%, respectively. Scanning electron microscopy (SEM) revealed that VBTLP caused looser matrices in dried JRS and GRS gels which had lower crystallinities compared with the control. (C) 2017 Elsevier Ltd. All rights reserved.

分类号： TS2`TS201.2

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