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首页> 外文期刊>American journal of applied sciences >Effect of Heat Moisture Treatment Using Different Solvents and Incubation Times on Resistant Starch Formation of Rice Flour
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Effect of Heat Moisture Treatment Using Different Solvents and Incubation Times on Resistant Starch Formation of Rice Flour

机译：不同溶剂和温育时间对水分的热处理对米粉抗淀粉形成的影响

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摘要

The thermal and pasting properties and Resistant Starch (RS) formation of high amylose rice flour were investigated at 121℃ using different solvents and storage times. The samples treated with water and lactic acid 10 mmol/L with storage times 0, 24, 48 and 72 h had the highest degree of gelatinization, ranging from 98.64 to 99.86%. The samples treated with ethanol and lactic acid 10 mmol/L (in ethanol) had degrees of gelatinization varying between 58.25 and 59.91%. For the study on the thermal properties, the onset temperature (T_o), peak temperature (T_p), conclusion temperature (T_c) and enthalpy (ΔH) of resistant starch preparation (retrograded rice flour) using water and lactic acid 10 mmol/L were not observed, but those of heated flour using ethanol and lactic acid in ethanol (10 mmol/L) were detected. The endothermic peaks of the amylose-lipid complex and resistant starch were also observed at higher temperatures from the Differential Scanning Calorimeter (DSC), with no effect of treatments on T_o, T_p and T_c. Rice flour heated in water and then stored for 24 h showed a favorable effect on formation of RS at 10.80%. Significant reductions were observed in all Rapid Visco Analyzer (RVA) viscosities of the retrograded rice flours.
机译：在121℃下，采用不同的溶剂和不同的储存时间，研究了高直链淀粉米粉的热糊化性能和抗淀粉形成。用水和10 mmol / L乳酸处理的样品的储存时间分别为0、24、48和72 h，糊化程度最高，从98.64到99.86％。用乙醇和10 mmol / L乳酸（在乙醇中）处理的样品的糊化度在58.25和59.91％之间。为了研究热性能，用水和乳酸为10 mmol / L的抗性淀粉制剂（精制米粉）的起始温度（T_o），峰值温度（T_p），结论温度（T_c）和焓（ΔH）为未观察到，但检测到使用乙醇和乳酸在乙醇中的加热面粉（10 mmol / L）。在更高的温度下，通过差示扫描量热仪（DSC）也观察到直链淀粉-脂质复合物和抗性淀粉的吸热峰，而对T_o，T_p和T_c的处理均无影响。米粉在水中加热，然后保存24小时，对RS的形成有有利的影响，达到10.80％。观察到大米粉的所有快速粘度分析仪（RVA）粘度均显着降低。

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