Changes in Gelatinization and Rheological Characteristics of Japonica Rice Starch Induced by Pressure/Heat Conbinations

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题名:	Changes in Gelatinization and Rheological Characteristics of Japonica Rice Starch Induced by Pressure/Heat Conbinations
作者:	饒家麟徐國強 Jao, Chia-Ling Hsu,Kuo-Chiang (東方技術學院食品科技系)
贡献者:	東方技術學院食品科技系
日期:	2008-11-21
上传时间:	2012-06-25 15:18:18 (UTC+8)
出版者:	屏東縣:台灣食品科學技術學會
摘要:	Rice starch suspensions of 10% dry matter (DM) were treated by heat (0.1 MPa at 20–85 °C) or pressure/heat combinations (100–600 MPa at 20, 40 and 50 °C) for 15 min to investigate their gelatinization and rheological characteristics. The maximum swelling index of about 12 g water per gram of DM was obtained by thermal treatment at 85 °C, meanwhile, that of 7.0 g was observed by 600-MPa pressurization at 50 °C. The higher temperatures or pressures resulted in the higher degrees of gelatinization. Furthermore, treatments of 0.1 MPa at 85 °C, 500 MPa at 50 °C and 600 MPa at various temperatures caused complete gelatinization of rice starch. The consistency index (K) and storage modulus (G′) dramatically increased from 70 °C or 400 MPa. The G′ values were higher in pressure-treated samples than those in thermal-treated samples. Therefore, an application of pressure/heat combinations as a processing method to improve the quality of rice starch products would be possible.
關聯:	台灣食品科學技術學會第38次會員大會手冊台灣食品科學技術學會會員大會 Taiwan association for food science and technology
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