Effect of Heat-moisture Treatment on Rheological Properties of Rice Starch

WANG Yan; WANG Hongwei; WANG Kaixu; ZHANG Yanyan; LIU Xingli; ZHANG Hua

doi:10.13386/j.issn1002-0306.2020040236

Volume 42 Issue 3

Jan. 2021

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Science and Technology of Food Industry > 2021 > 42(3): 48-52. > DOI: 10.13386/j.issn1002-0306.2020040236

WANG Yan, WANG Hongwei, WANG Kaixu, ZHANG Yanyan, LIU Xingli, ZHANG Hua. Effect of Heat-moisture Treatment on Rheological Properties of Rice Starch[J]. Science and Technology of Food Industry, 2021, 42(3): 48-52. DOI: 10.13386/j.issn1002-0306.2020040236

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Effect of Heat-moisture Treatment on Rheological Properties of Rice Starch

1. College of Food and Bioengineering Department, Zhengzhou University of Light Industry, Zhengzhou 450002, China;
2. Collaborative Innovation Center for Food Production and Safety, Zhengzhou 450002, China;
3. Sanquan Foods Co., Ltd., Zhengzhou 450044, China

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Received Date: April 20, 2020
Available Online: February 02, 2021

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Abstract

Abstract

In the present study,the rheological properties of rice starch before and after heat-moisture treatment(HMT)were determined. The purpose of this study was to study the steady-state rheological behavior,dynamic rheological behavior and temperature rheological behavior of rice starch subjected to heat-moisture treatment. The results showed that rice starches showed shear thinning after HMT,which suggested that HMT increased their gel strength. In the dynamic rheological measurement,it was found that the elastic modulus(G')of starch samples was greater than the viscosity modulus(G″),and the elastic modulus(G')and viscosity modulus(G″)of rice starch samples increased after HMT,while the loss tangent(tan δ)decreased. In the determination of temperature rheology,it was found that the gelatinization temperature of rice starch treated with HMT increased,also the peak temperature of elastic modulus. The results showed HMT strengthened the interactions of starch molecular chains,thereby forming an strengthened gel network structure.
- heat-moisture treatment,
- rice starch,
- rheological properties

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