College of Food Science and Technology, Henan University of Technology, Zhengzhou 450001, China.
College of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China.
Int J Biol Macromol. 2020 Jun 15;153:26-35. doi: 10.1016/j.ijbiomac.2020.03.002. Epub 2020 Mar 2.
The objective of this work is to research impacts of oxidized (OCS), acetylated (ACS) and cross-linked (CLCS) corn starch on gelatinization properties of rice flour and their gel structure during storage at 4 °C for 1 and 7 days. OCS led to significant increase of pasting temperature and solubility in blend flour but decrease of pasting viscosity and swelling power compared with rice flour, while ACS showed an opposite effect in pasting temperature and viscosity. CLCS remarkably raised pasting temperature and viscosity of blend flour and insignificant increase as increasing concentration, and the mixture showed relatively lower swelling power and solubility than rice flour. During cold storage, OCS and ACS substantially inhibited the reorganization of gel network structure and showed high stability in rheology and texture properties. CLCS accelerated the formation of gel network structure, and the mixture gel appeared to stronger rigid structure and denser microstructure than those of rice gel. Formation distinctions among these three gels were found in rheology properties, texture properties, water migration, FTIR spectra, and microstructure of SEM. Overall, CLCS improved the rice stability in heat-processing, and OCS and ACS reduced the change of rice gel quality during cold storage.
本工作旨在研究氧化（OCS）、乙酰化（ACS）和交联（CLCS）玉米淀粉对米粉糊化特性的影响及其在 4°C 下储存 1 天和 7 天期间的凝胶结构。与米粉相比，OCS 导致糊化温度和溶解度显著升高，而糊化粘度和膨胀力显著降低，而 ACS 在糊化温度和粘度方面表现出相反的效果。CLCS 显著提高了混合粉的糊化温度和粘度，且随着浓度的增加，其增加不显著，混合物的膨胀力和溶解度比米粉低。在冷藏过程中，OCS 和 ACS 显著抑制了凝胶网络结构的重组，在流变学和质构特性方面表现出较高的稳定性。CLCS 加速了凝胶网络结构的形成，混合物凝胶表现出比米粉凝胶更强的刚性结构和更密集的微观结构。通过流变学特性、质构特性、水分迁移、FTIR 光谱和 SEM 微观结构发现这三种凝胶之间存在形成差异。总体而言，CLCS 提高了米粉在热处理过程中的稳定性，而 OCS 和 ACS 降低了米粉凝胶在冷藏过程中品质变化。
