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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 | Science Publications
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Effect of Heat Moisture Treatment Using Different Solvents and Incubation Times on Resistant Starch Formation of Rice Flour | Science Publications

机译：不同溶剂和孵育时间的热湿处理对米粉抗淀粉形成的影响科学出版物

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> >The thermal and pasting properties and Resistant Starch (RS)formation of high amylose rice flour were investigated at 121°C using differentsolvents and storage times. The samples treated with water and lactic acid 10mmol/L with storage times 0, 24, 48 and 72 h had the highest degree ofgelatinization, ranging from 98.64 to 99.86%. The samples treated with ethanol andlactic acid 10 mmol/L (in ethanol) had degrees of gelatinization varyingbetween 58.25 and 59.91%. For the study on the thermal properties, the onsettemperature (To), peak temperature (Tp), conclusiontemperature (Tc) and enthalpy (?H) 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 resistantstarch were also observed at higher temperatures from the Differential ScanningCalorimeter (DSC), with no effect of treatments on To, Tpand Tc. Rice flour heated in water and then stored for 24 h showed afavorable effect on formation of RS at 10.80%. Significant reductions were observedin all Rapid Visco Analyzer (RVA) viscosities of the retrograded rice flours.
机译： > >在121°C下使用不同的溶剂和储存时间，研究了高直链淀粉米粉的热和糊化性能以及抗淀粉（RS）的形成。用水和10mmol / 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，为98.64至99.86％。用乙醇和乳酸10 mmol / L（在乙醇中）处理的样品的糊化度在58.25％至59.91％之间。为了研究热性能，开始温度（T o ），峰值温度（T p ），结论温度（T c ）和焓未观察到使用水和乳酸10 mmol / L的抗性淀粉制品（复粉）的（ΔH），但检测到了在乙醇（10 mmol / L）中使用乙醇和乳酸的加热面粉的（ΔH）。差示扫描量热仪（DSC）在较高温度下也观察到直链淀粉-脂质复合物和抗性淀粉的吸热峰，而对T o ，T p 的处理均无影响和T c 。米粉在水中加热，然后保存24小时，对RS的形成显示出有利的影响，为10.80％。在还原米粉的所有快速粘度分析仪（RVA）粘度中均观察到显着降低。

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