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超声辅助预糊化大米粉的理化和流变性能。

Physicochemical and rheological properties of ultrasonic-assisted pregelatinized rice flour.

机构信息

Department of Agro-Food Resources, National Institute of Agricultural Science, RDA, Wanju-gun 55365, Republic of Korea.

Department of Agro-Food Resources, National Institute of Agricultural Science, RDA, Wanju-gun 55365, Republic of Korea.

出版信息

Ultrason Sonochem. 2024 Oct;109:106977. doi: 10.1016/j.ultsonch.2024.106977. Epub 2024 Jul 2.

DOI:10.1016/j.ultsonch.2024.106977
PMID:39088989
原文链接:https://pmc.ncbi.nlm.nih.gov/articles/PMC11341936/
Abstract

This study evaluated the physical and rheological properties of whole rice flour treated for different sonication times (0-15 min). Ultrasonication reduces the particle size of rice flour and improves its solubility. Viscosity tests using RVA and steady shear showed a notable decrease in the viscosity of the rehydrated pregelatinized rice flour. Although no unusual patterns were observed in the XRD analysis, the FT-IR and microstructure morphology findings suggest that ultrasonication led to structural changes in the rice flour. Overall, the study indicates that ultrasonication is a practical and clean method for producing plant-based drinks from rice flour, which could expand its limited applications in the beverage industry.

摘要

本研究评估了经不同超声处理时间（0-15 分钟）处理的全米粉的物理和流变性质。超声处理可减小米粉的粒径并提高其溶解度。使用 RVA 和稳态剪切进行的粘度测试表明，预糊化米粉的复水粘度显著降低。尽管 XRD 分析中未观察到异常模式，但 FT-IR 和微观结构形态的结果表明，超声处理导致了米粉的结构变化。总的来说，该研究表明，超声处理是一种实用且清洁的方法，可从米粉中生产植物基饮料，从而扩大其在饮料行业中的有限应用。

https://cdn.ncbi.nlm.nih.gov/pmc/blobs/51bc/11341936/1f568a579782/gr8.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/51bc/11341936/e4b0ab8c0a51/gr1.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/51bc/11341936/0b6be3df346c/gr2.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/51bc/11341936/17795139156b/gr3.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/51bc/11341936/3c3962b8d0ba/gr4.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/51bc/11341936/962f853f4e01/gr5.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/51bc/11341936/69fcf203824f/gr6.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/51bc/11341936/8e8ce54ef079/gr7.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/51bc/11341936/1f568a579782/gr8.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/51bc/11341936/e4b0ab8c0a51/gr1.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/51bc/11341936/0b6be3df346c/gr2.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/51bc/11341936/17795139156b/gr3.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/51bc/11341936/3c3962b8d0ba/gr4.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/51bc/11341936/962f853f4e01/gr5.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/51bc/11341936/69fcf203824f/gr6.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/51bc/11341936/8e8ce54ef079/gr7.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/51bc/11341936/1f568a579782/gr8.jpg

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