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Retrogradation behaviour of high-amylose rice starch prepared by improved extrusion cooking technology

文献类型： 外文期刊

作者： Zhang, Yanjun 1 ; Liu, Wei 1 ; Liu, Chengmei 1 ; Luo, Shunjing 1 ; Li, Ti 1 ; Liu, Yunfei 1 ; Wu, Di 1 ; Zuo, Yanna 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, Spice & Beverage Res Inst, Wanning 571533, Hainan, Peoples R China

关键词： High-amylose rice starch;Improved extrusion cooking technology;Retrogradation behaviour

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

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收录情况： SCI

摘要： Native rice starch (NRS, amylose/28.9%) was gelatinized by improved extrusion cooking technology (IECT) and retrograded (RRS) after low temperature storage (4 ℃). The retrogradation behaviour of RRS was changed to low retrogradation percentage and low retrogradation rate. The retrogradation resulted in a high compact morphology. The melt enthalpy change and percentage of retrogradation of RRS was 3.68 J/g and 37.7%, respectively, compared to those of NRS (9.75 J/g, 100%). The retrogradation percentage for RRS was low during storage as shown as a low retrogradation rate (0.21 d~(-1)) and a high Avrami exponent (0.89). The pattern of rice starch changed from A-type to amorphous and B-type. Both the relative crystallinity of RRS (12.7%) by the X-ray diffractograms and the ratio of the band height (0.63) in the FTIR spectra were low. The analysis of retrogradation structure and short-range molecular order further confirmed the retrogradation behaviour of rice starch after IECT treatment.

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