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Polishing conditions in rice milling differentially affect the physicochemical properties of waxy, low- and high-amylose rice starch

文献类型: 外文期刊

作者: Xu, Zekun 1 ; Xu, Yijuan 1 ; Chen, Xiaojing 1 ; Zhang, Lin 2 ; Li, Haitao 3 ; Sui, Zhongquan 1 ; Corke, Harold 4 ;

作者机构: 1.Shanghai Jiao Tong Univ, Sch Agr & Biol, Dept Food Sci & Technol, Shanghai 200240, Peoples R China

2.Sichuan Acad Agr Sci, Rice & Sorghum Res Inst, Deyang 618000, Sichuan, Peoples R China

3.Jiangnan Univ, Sch Food Sci & Technol, Wuxi 214122, Jiangsu, Peoples R China

4.Guangdong Technion Israel Inst Technol, Biotechnol & Food Engn Program, Shantou 515063, Peoples R China

5.Technion Israel Inst Technol, Fac Biotechnol & Food Engn, Haifa, Israel

关键词: Polishing; Milling speed; Milling duration; Physicochemical properties

期刊名称:JOURNAL OF CEREAL SCIENCE ( 影响因子:3.616; 五年影响因子:3.891 )

ISSN: 0733-5210

年卷期: 2021 年 99 卷

页码:

收录情况: SCI

摘要: Effect of polishing condition during milling of rice on the properties of rice starch was investigated. Waxy, lowand high-amylose rice were polished with different milling speeds (750, 950 and 1050 r/min) and milling durations (20, 40 and 60 s) to obtain polished rice. Rice starches were extracted from the polished rice. Swelling power and solubility index of low- and high-amylose rice starches increased with milling speed and duration compared with unpolished rice starches. However, for waxy rice starch, there was no significant change. The peak, trough and final viscosities decreased for waxy rice starch and increased for high-amylose rice starch with increased polishing, whereas those of low-amylose rice starch increased first and then decreased. Polishing induced greater pseudoplasticity in starch relative to that from unpolished rice. Polishing duration during milling caused greater changes in swelling behavior and pasting properties, whereas polishing duration caused greater effects on structural properties. This study showed that both polishing speed and duration impacted the physicochemical and rheological properties of different rice starches, but to a different extent.

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