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A new pre-gelatinized starch preparing by gelatinization and spray drying of rice starch with hydrocolloids

文献类型： 外文期刊

作者： He, Xiao-hong 1 ; Xia, Wen 2 ; Chen, Rui-yun 1 ; Dai, Tao-tao 1 ; Luo, Shun-jing 1 ; Chen, Jun 1 ; Liu, Cheng-mei 1 ;

作者机构： 1.Nanchang Univ, State Key Lab Food Sci & Technol, Nanchang 330047, Jiangxi, Peoples R China

2.Chinese Acad Trop Agr Sci, Agr Prod Proc Res Inst, Minist Agr, Key Lab Trop Crop Prod Proc, Zhanjiang 524001, Peoples R China

关键词： Rice starch; Hydrocolloids; Spray drying; Pre-gelatinized starch; Cold paste viscosity

期刊名称：CARBOHYDRATE POLYMERS （ 影响因子：9.381； 五年影响因子：8.678 ）

ISSN： 0144-8617

年卷期： 2020 年 229 卷

页码：

收录情况： SCI

摘要： Rice starch with hydrocolloids (pectin, xanthan gum, sodium alginate or.-carrageenan) was gelatinized and subsequently spray dried to prepare pre-gelatinized rice starch (PRS) with hydrocolloids (PRS-H). The PRS-H displayed concave granular shape with amorphous structure, indicating rice starch in PRS-H was completely gelatinized. Cold paste viscosity of PRS-H was enhanced in comparison with that of PRS. Especially, xanthan and.-carrageenan increased cold paste viscosity of PRS-H more than pectin and alginate did. Cold paste viscosity of physically mixed PRS and hydrocolloids (PRS+H), and flow behavior of hydrocolloids themselves as well as gelatinized starch-hydrocolloids without spray drying (GRS-H) indicated interactions existed between starch and hydrocolloids during the preparation. Swelling power, water solubility index, and dynamic viscoelastic properties of PRS-H were also adjusted by different hydrocolloids. These results showed that premixing hydrocolloids with starch before gelatinization in method of spray drying would be a suitable methodology for manufacture PRS with altered properties.

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