Journal
FOOD CHEMISTRY
Volume 158, Issue -, Pages 255-261Publisher
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2014.02.072
Keywords
High-amylose rice starch; Improved extrusion cooking technology; Retrogradation behaviour
Funding
- National Natural Science Foundation of China [31271953]
- National Science and Technology Plan Projects [2012BAD37B02-02, 2012BAD34B0203]
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Native rice starch (NRS, amylose/28.9%) was gelatinized by improved extrusion cooking technology (IECT) and retrograded (RRS) after low temperature storage (4 degrees C). 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. (C) 2014 Elsevier Ltd. All rights reserved.
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