化学变性淀粉对半干米粉变质及品质特性的影响

Q2 Agricultural and Biological Sciences
Xudong Yan , Weirong Wen , Meng Li , Shunjing Luo , Jiangping Ye , Chengmei Liu
{"title":"化学变性淀粉对半干米粉变质及品质特性的影响","authors":"Xudong Yan ,&nbsp;Weirong Wen ,&nbsp;Meng Li ,&nbsp;Shunjing Luo ,&nbsp;Jiangping Ye ,&nbsp;Chengmei Liu","doi":"10.1016/j.gaost.2025.01.001","DOIUrl":null,"url":null,"abstract":"<div><div>Retrogradation of semi-dry rice noodles severely reduced their eating quality during storage. Three commonly used modified starches (oxidized starch, acetylated starch, and hydroxypropyl starch) were applied to investigate the anti-retrogradation effects of semi-dry rice noodles during cold storage. Loss of water content, migration of water, and increase in relative crystallinity, retrogradation enthalpy, and hardness could be retarded by adding chemically modified starches, especially hydroxypropyl starches. The effect of hydroxypropyl starch addition levels (2%, 4%, 6%, 8%, and 10%) on the properties of rice flour and the edible quality of semi-dry rice noodles was further evaluated. The water solubility index of rice flour decreased with the addition of hydroxypropyl starch, while the swelling power showed the opposite trend. The quality of semi-dry rice noodles were improved with the addition of hydroxypropyl starch. Compared to the control, semi-dried rice noodles with 8% hydroxypropyl starch possessed superior properties, i.e. lower cooking loss (decreasing from 12.89% to 6.62%), lower adhesiveness (decreasing from 5.40 to 4.31 g·s), and higher hardness (rising from 10.89 to 13.81 N). These findings demonstrated that the incorporation of hydroxypropyl starch is a promising strategy for the preparation of semi-dry rice noodles with satisfactory cooking and edible qualities as well as a long shelf life.</div></div>","PeriodicalId":33614,"journal":{"name":"Grain Oil Science and Technology","volume":"8 1","pages":"Pages 13-20"},"PeriodicalIF":0.0000,"publicationDate":"2025-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"Effect of chemically modified starch on retrogradation and quality characteristics of semi-dry rice noodles\",\"authors\":\"Xudong Yan ,&nbsp;Weirong Wen ,&nbsp;Meng Li ,&nbsp;Shunjing Luo ,&nbsp;Jiangping Ye ,&nbsp;Chengmei Liu\",\"doi\":\"10.1016/j.gaost.2025.01.001\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"<div><div>Retrogradation of semi-dry rice noodles severely reduced their eating quality during storage. Three commonly used modified starches (oxidized starch, acetylated starch, and hydroxypropyl starch) were applied to investigate the anti-retrogradation effects of semi-dry rice noodles during cold storage. Loss of water content, migration of water, and increase in relative crystallinity, retrogradation enthalpy, and hardness could be retarded by adding chemically modified starches, especially hydroxypropyl starches. The effect of hydroxypropyl starch addition levels (2%, 4%, 6%, 8%, and 10%) on the properties of rice flour and the edible quality of semi-dry rice noodles was further evaluated. The water solubility index of rice flour decreased with the addition of hydroxypropyl starch, while the swelling power showed the opposite trend. The quality of semi-dry rice noodles were improved with the addition of hydroxypropyl starch. Compared to the control, semi-dried rice noodles with 8% hydroxypropyl starch possessed superior properties, i.e. lower cooking loss (decreasing from 12.89% to 6.62%), lower adhesiveness (decreasing from 5.40 to 4.31 g·s), and higher hardness (rising from 10.89 to 13.81 N). These findings demonstrated that the incorporation of hydroxypropyl starch is a promising strategy for the preparation of semi-dry rice noodles with satisfactory cooking and edible qualities as well as a long shelf life.</div></div>\",\"PeriodicalId\":33614,\"journal\":{\"name\":\"Grain Oil Science and Technology\",\"volume\":\"8 1\",\"pages\":\"Pages 13-20\"},\"PeriodicalIF\":0.0000,\"publicationDate\":\"2025-03-01\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Grain Oil Science and Technology\",\"FirstCategoryId\":\"1087\",\"ListUrlMain\":\"https://www.sciencedirect.com/science/article/pii/S2590259825000019\",\"RegionNum\":0,\"RegionCategory\":null,\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"Q2\",\"JCRName\":\"Agricultural and Biological Sciences\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Grain Oil Science and Technology","FirstCategoryId":"1087","ListUrlMain":"https://www.sciencedirect.com/science/article/pii/S2590259825000019","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q2","JCRName":"Agricultural and Biological Sciences","Score":null,"Total":0}
引用次数: 0

摘要

半干米粉在贮存过程中发生变质,严重影响其食性。采用氧化淀粉、乙酰化淀粉和羟丙基淀粉三种常用的变性淀粉,研究了半干米粉在冷藏过程中的抗老化作用。添加化学改性淀粉,特别是羟丙基淀粉,可以延缓淀粉的含水量损失、水分迁移、相对结晶度、退热焓和硬度的增加。进一步考察了羟丙基淀粉添加量(2%、4%、6%、8%和10%)对米粉性能和半干米粉食用品质的影响。羟丙基淀粉的加入使米粉的水溶性指数降低,而溶胀力则相反。研究了羟丙基淀粉对半干米粉品质的改善作用。与对照相比,添加8%羟丙基淀粉的半干米粉具有更低的蒸煮损失(从12.89%降低到6.62%)、更低的黏附性(从5.40 g·s降低到4.31 g·s)和更高的硬度(从10.89 N提高到13.81 N)等性能。研究结果表明,添加8%羟丙基淀粉的半干米粉具有较好的蒸煮、食用品质和较长的保质期。
本文章由计算机程序翻译,如有差异,请以英文原文为准。

Effect of chemically modified starch on retrogradation and quality characteristics of semi-dry rice noodles

Effect of chemically modified starch on retrogradation and quality characteristics of semi-dry rice noodles
Retrogradation of semi-dry rice noodles severely reduced their eating quality during storage. Three commonly used modified starches (oxidized starch, acetylated starch, and hydroxypropyl starch) were applied to investigate the anti-retrogradation effects of semi-dry rice noodles during cold storage. Loss of water content, migration of water, and increase in relative crystallinity, retrogradation enthalpy, and hardness could be retarded by adding chemically modified starches, especially hydroxypropyl starches. The effect of hydroxypropyl starch addition levels (2%, 4%, 6%, 8%, and 10%) on the properties of rice flour and the edible quality of semi-dry rice noodles was further evaluated. The water solubility index of rice flour decreased with the addition of hydroxypropyl starch, while the swelling power showed the opposite trend. The quality of semi-dry rice noodles were improved with the addition of hydroxypropyl starch. Compared to the control, semi-dried rice noodles with 8% hydroxypropyl starch possessed superior properties, i.e. lower cooking loss (decreasing from 12.89% to 6.62%), lower adhesiveness (decreasing from 5.40 to 4.31 g·s), and higher hardness (rising from 10.89 to 13.81 N). These findings demonstrated that the incorporation of hydroxypropyl starch is a promising strategy for the preparation of semi-dry rice noodles with satisfactory cooking and edible qualities as well as a long shelf life.
求助全文
通过发布文献求助,成功后即可免费获取论文全文。 去求助
来源期刊
CiteScore
7.30
自引率
0.00%
发文量
69
审稿时长
12 weeks
期刊介绍:
×
引用
GB/T 7714-2015
复制
MLA
复制
APA
复制
导出至
BibTeX EndNote RefMan NoteFirst NoteExpress
×
提示
您的信息不完整,为了账户安全,请先补充。
现在去补充
×
提示
您因"违规操作"
具体请查看互助需知
我知道了
×
提示
确定
请完成安全验证×
copy
已复制链接
快去分享给好友吧!
我知道了
右上角分享
点击右上角分享
0
联系我们:info@booksci.cn Book学术提供免费学术资源搜索服务,方便国内外学者检索中英文文献。致力于提供最便捷和优质的服务体验。 Copyright © 2023 布克学术 All rights reserved.
京ICP备2023020795号-1
ghs 京公网安备 11010802042870号
Book学术文献互助
Book学术文献互助群
群 号:481959085
Book学术官方微信