不同摩尔浓度酸对巴基斯坦巴斯马蒂和 Irri 大米淀粉的形态、物理化学和糊化特性的影响。
Influence of different molar concentrations of acid on morphological, physicochemical and pasting properties of Pakistani Basmati and Irri rice starches.
机构信息
Department of Food Science and Technology, University of Karachi, 75270, Karachi, Pakistan.
出版信息
Int J Biol Macromol. 2017 Aug;101:214-221. doi: 10.1016/j.ijbiomac.2017.03.081. Epub 2017 Mar 18.
Starches extracted from two dominant varieties of rice, Basmati and Irri were subjected to acid hydrolysis by preparing starch slurry of 35% (w/v) in HCl solutions of concentrations 0.1M, 0.3M and 0.8M. The scanning electron micrographs showed that granular morphology of starches significantly changed after acid hydrolysis. Acid thinning improved the solubility of starches whereas decline was observed in swelling power and water retention capacity. Paste clarity of both acid treated Basmati and Irri rice starches reduced gradually upon cold storage. Also reduction in values of pasting, peak viscosity, hot paste viscosity, cold paste viscosity and set back were observed in acid thinned Basmati and Irri rice starches. The DE values increased with the increase in HCl concentration for both Basmati and Irri starch. The hardness of 0.8M HCl treated Basmati starch gel was found significantly lower than all treated and untreated starches. The gelatinization enthalpy for Basmati starch significantly reduced after acid hydrolysis with 0.1M, 0.3M and 0.8M HCl solutions at p <0.05.
从两种主要的大米品种巴斯马蒂和伊瑞中提取的淀粉，通过在浓度为 0.1M、0.3M 和 0.8M 的 HCl 溶液中制备 35%（w/v）的淀粉浆料，进行酸水解。扫描电子显微镜照片显示，淀粉的颗粒形态在酸水解后发生了显著变化。酸细化提高了淀粉的溶解度，而膨胀能力和持水能力则下降。经酸处理的巴斯马蒂和伊瑞大米淀粉糊的澄清度在冷藏过程中逐渐降低。此外，在酸细化的巴斯马蒂和伊瑞大米淀粉中，糊化值、峰值粘度、热糊粘度、冷糊粘度和回生值均有所下降。对于巴斯马蒂和伊瑞淀粉，DE 值随着 HCl 浓度的增加而增加。在 0.8M HCl 处理的巴斯马蒂淀粉凝胶的硬度明显低于所有处理和未处理的淀粉。巴斯马蒂淀粉的糊化焓在 0.1M、0.3M 和 0.8M HCl 溶液的酸水解后显著降低，p<0.05。
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