Study on the Properties and Structure of Rice Starch-Monoglyceride Complexs

SUN Meng; JIA Jianhui; ZHANG Yu; LIU Ying; WANG Ziyan; DOU Boxin; ZHANG Na

doi:10.13386/j.issn1002-0306.2022080236

Volume 44 Issue 14

Jul. 2023

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Science and Technology of Food Industry > 2023 > 44(14): 53-59. > DOI: 10.13386/j.issn1002-0306.2022080236

SUN Meng, JIA Jianhui, ZHANG Yu, et al. Study on the Properties and Structure of Rice Starch-Monoglyceride Complexs[J]. Science and Technology of Food Industry, 2023, 44(14): 53−59. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2022080236.

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Study on the Properties and Structure of Rice Starch-Monoglyceride Complexs

SUN Meng^1,,
JIA Jianhui^{1, 2},
ZHANG Yu^{1, 3},
LIU Ying¹,
WANG Ziyan¹,
DOU Boxin^1, ,,
ZHANG Na^1, ,

1.
College of Food Engineering, Harbin University of Commerce, Harbin 150028, China
2.
College of Life Science and Technology, Mudanjiang Normal University, Mudanjiang 157011, China
3.
College of Food Engineering, East University of Heilongjiang, Harbin 150076, China

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Received Date: August 22, 2022
Available Online: May 14, 2023

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Abstract

Abstract

To slow down the aging of rice starch during food processing, rice starch-monoglyceride complexes were prepared by heating pasting method, and the effects of three monoglycerides, glycerol monolaurate(GML), glycerol monopalmitate (GMP) and glycerol monostearate (GMS), on the physicochemical and structural properties of the complexes were investigated. The pasting properties, thermal properties, short-range ordering and crystalline structure of the complexes were determined by RVA, DSC, FTIR and XRD. The results showed that different monoglycerides had significant effects on the complex index (P<0.05), and the complex index was GMP>GMS>GML. The solubility, precipitation rate, regeneration value and short-range orderliness of the complexes were significantly lower compared with the original rice starch (P<0.05), and there were also significant differences between the complexes (P<0.05). Among them, rice starch-glycerol monopalmitate had the lowest precipitation rate, regeneration value and short-range orderliness of 25.58%, 281.7 cP and 0.58, respectively. Differential scanning calorimetry and X-ray diffraction analysis revealed that the starch changed from A-type crystalline structure to V-type crystalline structure after compounding with monoglycerides. The above results indicated that the addition of monoglycerides could retard starch aging to some extent, and the rice starch-glycerol monopalmitate complexes were more effective in inhibiting starch aging.
- rice starch,
- monoglyceride,
- complex index,
- physicochemical properties,
- structural properties

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References

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