超声辅助提取直链淀粉生产碎米糯米粉。
Production of glutinous rice flour from broken rice via ultrasonic assisted extraction of amylose.
机构信息
Department of Chemical Engineering, National Taiwan University of Science and Technology, 43, Sec. 4 Keelung Rd., Taipei 10607, Taiwan.
Department of Chemical Engineering, Widya Mandala Surabaya Catholic University, Kalijudan 37, Surabaya 60114, Indonesia.
出版信息
Food Chem. 2016 Jul 15;203:158-164. doi: 10.1016/j.foodchem.2016.02.068. Epub 2016 Feb 10.
In this study, a modified aqueous leaching method by complex formation of amylose with glycerol was employed for reducing the amylose content of starch in broken white rice to less than 2%, so that the resulting starch can be classified to that of glutinous rice flour. By employing ultrasonication in alkaline condition, extraction of amylose could be performed by washing at lower temperature in shorter time compared to the existing aqueous leaching method. The effects of glycerol concentration, alkali concentration, ultrasonication and treatment time on the amylose content of the treated starch were systematically investigated. Under optimum condition, amylose content of broken white rice starch can be reduced from 27.27% to 1.43% with a yield of 80.42%. The changes in the physicochemical properties of the rice flour before and after treatment were studied.
在这项研究中，采用了一种改良的水浸法，通过支链淀粉与甘油形成复合物，将碎白米中的支链淀粉含量降低到 2%以下，从而使得到的淀粉可以归类为糯米粉。通过在碱性条件下进行超声处理，可以在较低的温度下在较短的时间内进行支链淀粉的提取，与现有的水浸法相比。系统研究了甘油浓度、碱浓度、超声处理和处理时间对处理后淀粉中支链淀粉含量的影响。在最佳条件下，碎白米淀粉的支链淀粉含量从 27.27%降低到 1.43%，产率为 80.42%。研究了处理前后米粉的物理化学性质的变化。
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