Ziegler Valmor, Ferreira Cristiano Dietrich, Goebel Jorge Tiago Schwanz, El Halal Shanise Lisie Mello, Santetti Gabriela Soster, Gutkoski Luiz Carlos, Zavareze Elessandra da Rosa, Elias Moacir Cardoso
Departamento de Ciência e Tecnologia Agroindustrial, Universidade Federal de Pelotas, 96010-900 Pelotas, RS, Brazil.
Faculdade de Agronomia e Medicina Veterinária, Universidade de Passo Fundo, Passo Fundo, RS, Brazil.
Food Chem. 2017 Feb 1;216:194-200. doi: 10.1016/j.foodchem.2016.08.045. Epub 2016 Aug 17.
The aim of this study was to evaluate the physicochemical, morphological, crystallinity, thermal, and pasting properties of starches isolated from rice grains with brown, black, and red pericarp. Starch was isolated from the rice grains at initial storage time, and after 6months of storage at different storage temperatures (16, 24, 32 and 40°C). Starch isolated from the grains stored for 6months at 40°C showed darker coloration, surface deformation of granules, and a significant reduction in the extraction yield, final viscosity, enthalpy, and crystallinity, independent of the grain pericarp coloration. The time and storage temperature not influence the swelling power and solubility of starch isolated from grains with brown pericarp, while for the grains with black and red pericarp there was reduction in swelling power and solubility of starches isolated of grains stored at 40°C. Grains stored at 16°C showed minimum changes in starch properties.
本研究的目的是评估从具有褐色、黑色和红色果皮的水稻籽粒中分离出的淀粉的物理化学、形态、结晶度、热学和糊化特性。在初始储存时间以及在不同储存温度（16、24、32和40°C）下储存6个月后，从水稻籽粒中分离淀粉。在40°C下储存6个月的籽粒中分离出的淀粉显示出颜色变深、颗粒表面变形，并且提取率、最终粘度、焓和结晶度显著降低，这与籽粒果皮颜色无关。时间和储存温度不影响从褐色果皮籽粒中分离出的淀粉的溶胀力和溶解度，而对于黑色和红色果皮的籽粒，在40°C下储存的籽粒中分离出的淀粉的溶胀力和溶解度降低。在16°C下储存的籽粒显示出淀粉特性的最小变化。
