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利用臭氧处理和氨基酸改变大米淀粉的糊化特性。

Using ozonation and amino acids to change pasting properties of rice starch.

作者信息

An H J, King J M

机构信息

Departemnt of Food Science, Louisiana State Univ. Agricultural Center, 111 Food Science Bldg., Louisiana State Univ., Baton Rouge, LA 70803, USA.

出版信息

J Food Sci. 2009 Apr;74(3):C278-83. doi: 10.1111/j.1750-3841.2009.01109.x.

Abstract

In this study, the effects of ozonation and the addition of amino acids on rice starches were determined in terms of pasting properties using a rapid visco-analyzer. Results from viscosity analysis showed that 30-min ozone treatment on commercial rice starch exhibited the greatest swelling extent among the treatments and least retrogradation tendency. The control pure oxygen treated sample had the best cooking stability. The addition of lysine (6%) to 30-min ozonated commercial rice starch significantly reduced peak viscosity (PV), minimum viscosity (MV), and final viscosity (FV) by 918, 1024, and 1023 cP, respectively. Moreover, it decreased Ptime, resulting in the faster swelling upon heating and less rigid gel formation upon cooling. Furthermore, the presence of lysine in 30-min ozonated starch isolate (WSI) also significantly reduced PV, MV, FV, pasting time, and total setback (TSB) and produced starch gel with the best cooking stability and the least retrogradation tendency. Ozonated starch exhibited similar pasting properties to those from oxidized starches treated with low concentrations of chemical oxidizing agents. The combination of lysine with ozonation resulted in pasting properties similar to starches treated with high levels of chemical oxidizing agents. The ozonated starch could be used as a thickening agent, whereas ozonated starch with lysine might be an alternative for a highly chemically oxidized starch. Therefore, ozonation alone or the combination of ozonation and addition of lysine might be used to develop new starch ingredients with various functionalities without using typical chemical modifications.

摘要

在本研究中,使用快速粘度分析仪,从糊化特性方面测定了臭氧处理和添加氨基酸对大米淀粉的影响。粘度分析结果表明,对商业大米淀粉进行30分钟的臭氧处理,在所有处理中表现出最大的膨胀程度和最小的回生倾向。对照纯氧处理的样品具有最佳的蒸煮稳定性。向经30分钟臭氧处理的商业大米淀粉中添加6%的赖氨酸,可使峰值粘度(PV)、最低粘度(MV)和最终粘度(FV)分别显著降低918、1024和1023厘泊。此外,它缩短了糊化时间,导致加热时更快膨胀,冷却时形成的凝胶刚性更小。此外,在经30分钟臭氧处理的淀粉分离物(WSI)中添加赖氨酸,也显著降低了PV、MV、FV、糊化时间和总回生值(TSB),并产生了蒸煮稳定性最佳、回生倾向最小的淀粉凝胶。臭氧处理的淀粉表现出与用低浓度化学氧化剂处理的氧化淀粉相似的糊化特性。赖氨酸与臭氧处理相结合产生的糊化特性与用高浓度化学氧化剂处理的淀粉相似。臭氧处理的淀粉可用作增稠剂,而含赖氨酸的臭氧处理淀粉可能是高度化学氧化淀粉的替代品。因此,单独的臭氧处理或臭氧处理与添加赖氨酸的组合,可用于开发具有各种功能的新型淀粉成分,而无需使用典型的化学改性方法。

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