Effects of alkali purification and fermentation on the structure and properties of rice starch gel

IF 5.6 3区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Food Structure-Netherlands Pub Date : 2025-04-01 DOI:10.1016/j.foostr.2025.100436

Cuiping Yi , Li Xu , Li-Tao Tong

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Abstract

This study examined the effects of different processing treatments on the properties of rice starch. Rice flour (RF) was treated by alkali purification or fermentation to give rice starch (RS) and fermented rice starch (FRS), respectively. Gels were prepared by gelatinization, and then underwent further retrogradation. Compared with RF, the pasting properties and dynamic rheological results indicated that the treatments to give RS and FRS promoted starch disintegration and swelling. The gel strength of RS gelatinization and retrogradation was greatly improved, whereas FRS showed stronger anti-retrogradation ability. Water distribution showed that purification and fermentation enhanced the retention of bound water in gels, especially fermentation. Across the stages of starch treatment, the mechanical strength of gels was related to the amylose content and the structures of the amorphous and crystalline regions. Fermentation and purification gave starch denser structures. Hydrothermal treatment destroyed the molecular order of starch, whereas low-temperature retrogradation restored some of the ordered structure.

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碱法纯化和发酵对大米淀粉凝胶结构和性能的影响

研究了不同加工工艺对大米淀粉性能的影响。以米粉为原料，分别采用碱提纯和发酵两种方法制备大米淀粉（RS）和发酵大米淀粉（FRS）。通过糊化制备凝胶，然后进行进一步的退化。与RF相比，其糊化性能和动态流变学结果表明，RS和FRS处理促进了淀粉的崩解和膨胀。RS的糊化和退化的凝胶强度大大提高，而FRS表现出更强的抗退化能力。水分分布表明，纯化和发酵提高了凝胶中结合水的保留率，尤其是发酵。在淀粉处理的各个阶段，凝胶的机械强度与直链淀粉含量以及非晶区和结晶区的结构有关。发酵和纯化使淀粉结构更致密。水热处理破坏了淀粉的分子秩序，而低温降解恢复了淀粉的部分有序结构。

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来源期刊

Food Structure-Netherlands Chemical Engineering-Bioengineering

CiteScore

7.20

自引率

0.00%

发文量

期刊介绍： Food Structure is the premier international forum devoted to the publication of high-quality original research on food structure. The focus of this journal is on food structure in the context of its relationship with molecular composition, processing and macroscopic properties (e.g., shelf stability, sensory properties, etc.). Manuscripts that only report qualitative findings and micrographs and that lack sound hypothesis-driven, quantitative structure-function research are not accepted. Significance of the research findings for the food science community and/or industry must also be highlighted.