Kar Aditi, Jacquier Jean-Christophe, Morgan Desmond J, Lyng James G, McKenna Brian M
Department of Food Science, University College Dublin, Belfield, Dublin 4, Ireland.
J Agric Food Chem. 2005 Oct 19;53(21):8259-64. doi: 10.1021/jf050937p.
The influence of the lipid extraction process on both macroscopic and microscopic characteristics of nonwaxy rice starch gelatinization in excess water was examined. Surface lipids extraction did not change the thermodynamics of starch gelatinization but lead to a significant reduction (33%) in the enthalpy of starch-lipid complex melting at high temperature, resulting in less viscous dispersions. Internal lipid extraction using hot aqueous alcoholic solutions resulted in an irreversible increase in starch granule diameter (50% increase in D[4,3]) and a dramatic change in cooking characteristics of the starch. Instead of the bimodal swelling observed for native nonwaxy rice starch, only one broad transition in swelling, solubility, granule size, and viscosity was observed in the case of the totally defatted starch. While the total removal of lipids resulted in a slight increase in starch swelling at intermediate temperatures, the harshness of the process caused irreparable changes leading to notably lower swelling at high temperatures.
研究了脂质提取过程对过量水中非糯性大米淀粉糊化的宏观和微观特性的影响。表面脂质提取并未改变淀粉糊化的热力学性质，但导致高温下淀粉 - 脂质复合物熔化焓显著降低（33%），从而使分散体的粘度降低。使用热醇水溶液进行内部脂质提取导致淀粉颗粒直径不可逆增加（D[4,3]增加50%），并使淀粉的烹饪特性发生显著变化。对于完全脱脂的淀粉，未观察到天然非糯性大米淀粉所呈现的双峰膨胀现象，仅观察到膨胀、溶解性、颗粒大小和粘度方面的一个宽转变。虽然脂质的完全去除导致中间温度下淀粉膨胀略有增加，但该过程的严苛性导致了不可修复的变化，使得高温下的膨胀显著降低。
