A starch molecular basis for aging-induced changes in pasting and textural properties of waxy rice
作者: Peng WuChangfeng LiYeming BaiShiyao YuXiaoai Zhang
作者单位: 1Suzhou Key Laboratory of Green Chemical Engineering, School of Chemical and Environmental Engineering, College of Chemistry, Chemical Engineering and Materials Science, Soochow University, Suzhou 215123, China
2Centre for Nutrition and Food Sciences, Queensland Alliance for Agriculture and Food Innovation, The University of Queensland, Brisbane, QLD 4072, Australia
3Key Laboratory of Plant Functional Genomics of the Ministry of Education, Jiangsu Key Laboratory of Crop Genetics and Physiology, College of Agriculture, Yangzhou University, Yangzhou 225009, Jiangsu Province, China
刊名: Food Chemistry, 2019, Vol.284
来源数据库: Elsevier Journal
DOI: 10.1016/j.foodchem.2019.01.065
关键词: Rice agingWaxy riceSize-exclusion chromatographyMolecular structurePasting propertyRice texture
英文摘要: Abstract(#br)The gelatinization behavior of rice flour and isolated starch and the texture of cooked rice were examined both for fresh and aged samples successively. The whole and debranched starch molecular structures of the starches extracted from the flour and hot water-washed leachate of the cooked rice were characterized, using size-exclusion chromatography, to elucidate the molecular origins of the functional changes. For all variety, the native and leached starches of the aged rice had significantly smaller average total molecular sizes, higher proportions of short amylopectin chains, and smaller average chain length of amylopectin compared to fresh rice. The structural changes are consistent with the observed higher peak and final viscosity, lower pasting temperature, greater...
全文获取路径: Elsevier  (合作)
影响因子:3.334 (2012)

  • aging 老化
  • pasting 糊化
  • texture 结构
  • properties 道具
  • induced 感应的
  • molecular 分子的
  • textural 结构上的
  • starch 淀粉
  • structure 构造
  • basis