College of Food Science, South China Agricultural University, Guangzhou, Guangdong 510642, China.
Center for Polymer from Renewable Resources, SFSE, South China University of Technology, Guangzhou, Guangdong 510640, China.
Food Chem. 2022 Sep 30;389:133021. doi: 10.1016/j.foodchem.2022.133021. Epub 2022 Apr 21.
The physicochemical and structural properties of waxy rice starch (WRS) and alcohol-alkali-treated waxy rice starch (AAT-WRS) were determined in the presence of different concentrations of NaCl (0, 2, 4, 6 and 8%). The results showed that NaCl decreased the transparency of WRS and AAT-WRS pastes, but enhanced both freeze-thaw stability and apparent viscosity (p < 0.05). The rheological measurement results showed that the addition of NaCl could improve the modulus values of both WRS and AAT-WRS, and the effect on WRS was more significant than that on AAT-WRS. The textural parameters of WRS pastes were evidently enhanced by NaCl, but the presence of NaCl had no significant effect on the firmness of AAT-WRS pastes. The results of SEM and FT-IR revealed that NaCl could protect the granular morphology and increase the degree of short-range order of WRS and AAT-WRS.
在不同浓度的 NaCl（0、2、4、6 和 8%）存在的情况下，测定了蜡质米淀粉（WRS）和醇碱处理蜡质米淀粉（AAT-WRS）的物理化学和结构性质。结果表明，NaCl 降低了 WRS 和 AAT-WRS 糊的透明度，但提高了冻融稳定性和表观粘度（p<0.05）。流变学测量结果表明，NaCl 的添加可以提高 WRS 和 AAT-WRS 的模量值，对 WRS 的影响比 AAT-WRS 更显著。NaCl 明显增强了 WRS 糊的质构参数，但 NaCl 的存在对 AAT-WRS 糊的硬度没有显著影响。SEM 和 FT-IR 的结果表明，NaCl 可以保护颗粒形态并增加 WRS 和 AAT-WRS 的短程有序度。
