•  
  •  
 

WANG Xiaopei, National Engineering Laboratory of Cereal Fermentation Technology, Jiangnan University, Wuxi, Jiangsu 214122, China; State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China
CHEN Zhengxing, National Engineering Laboratory of Cereal Fermentation Technology, Jiangnan University, Wuxi, Jiangsu 214122, China; State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China
LI Juan, National Engineering Laboratory of Cereal Fermentation Technology, Jiangnan University, Wuxi, Jiangsu 214122, China; State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China
WANG Ren, National Engineering Laboratory of Cereal Fermentation Technology, Jiangnan University, Wuxi, Jiangsu 214122, China; State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China
FENG Wei, National Engineering Laboratory of Cereal Fermentation Technology, Jiangnan University, Wuxi, Jiangsu 214122, China; State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China
WANG Li, National Engineering Laboratory of Cereal Fermentation Technology, Jiangnan University, Wuxi, Jiangsu 214122, China; State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China
LUO Xiaohu, National Engineering Laboratory of Cereal Fermentation Technology, Jiangnan University, Wuxi, Jiangsu 214122, China; State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China

Abstract

The effects of heat-moisture treatment on the physicochemical properties of starch and the qualities of rice starch noodles were studied, using rice starch as materials. The results showed that comparing with the native starches, there was an remarkable increase of T0, TP, TC, TC－T0 and ΔH after heat-moisture treatment. Crystalline structure of treated starch was still A type, but the crystallinity degree increase of 4.14% than that of native starches. The decrease of solubility and swelling power of treated starch were observed as well as the increase of amylose content. Treated starch had lower pasting viscosity, breakdown and setback than those of native starch. And, there were obvious increases in hardness, springiness, chewiness and resilience. However, after heat-moisture treatment, the whiteness of rice starch reduced from 89.7 to 80.3. In addition, the starch noodles made from 20% treated starch had higher sensory evaluation score and better texture properties than those of the noodles made by pure untreated rice starch. Meanwhile the broken rate decreased by 5.67%, and cooking loss decreased by 10.13%. Furthermore, the study also inferred that the solubility, swelling power, amylase content, paste viscosities and gel texture of rice starch could become a practical method for predicting the quality of the derived noodles.

Publication Date

5-28-2017

First Page

182

Last Page

187,210

DOI

10.13652/j.issn.1003-5788.2017.05.037

References

［1］ 于新, 刘丽. 传统米制品加工技术［M］. 北京: 中国纺织出版社, 2014: 1-12.
［2］ 方奇林. 大米淀粉米线的研究［D］. 无锡: 江南大学, 2005: 23-28.
［3］ 易翠平, 周慧, 佟立涛. 鲜米粉加工过程中的发酵工艺研究进展［J］. 食品与机械, 2013, 29(5): 223-225.
［4］ YADAV B S, YADAV R B, KUMAR M. Suitability of pigeon pea and rice starches and their blends for noodle making［J］. LWT-Food Science and Technology, 2011, 44(6): 1 415-1 421.
［5］ QAZI I M, RAKSHIT S K, TRAN T. Effect of physico-chemical properties of tropical starches and hydrocolloids on rice gels texture and noodles water retention ability［J］. Starch/Strke, 2011, 63(9): 558-569.
［6］ 胡肖蓉, 廖卢艳. 粉丝品质的研究进展［J］. 粮食与油脂, 2016, 29(3): 5-7.
［7］ 王永辉, 张业辉, 张名位, 等. 不同水稻品种大米直链淀粉含量对加工米粉丝品质的影响［J］. 中国农业科学, 2013, 46(1): 109-120.
［8］ 刘鑫, 陈杰, 孟岳成, 等. 干燥型方便米线品质影响因素及其营养强化研究进展［J］. 食品科学, 2011, 32(3): 296-300.
［9］ RUGNGARUN H, ATHAPOL N. Hydrothermal treatments of rice starch for improvement of rice noodle quality［J］. Science Direct, 2007, 40(10): 1 723-1 731.
［10］ 张兆丽, 熊柳, 赵月亮, 等. 直链淀粉与糊化特性对米粉凝胶品质影响的研究［J］. 青岛农业大学学报, 2011, 28(1): 60-64.
［11］ 廖卢艳, 吴卫国. 湿热改性淀粉研究进展［J］. 食品与机械, 2015, 31(5): 266-269.
［12］ SUPAWADEE C, PRISANA S. Effect of hydrothermal treatment of rice flour on various rice noodles quality［J］. Journal of Cereal Science, 2010, 51(3): 284-291.
［13］ KORRAKOT L, ONANONG N. Modification of Rice Flour by Heat Moisture Treatment (HMT) to Produce Rice Noodles［J］. Kasetsart J. (Nat. Sci.), 2006, 40: 135-143.
［14］ COLLADO L S, MABESA L B, OATES C G, et al. Bihontype noodles from heat-moisture treated sweet potato starch［J］. Journal of Food Science, 2001, 66(4): 604-609.
［15］ 韩中杰, 熊柳, 孙庆杰, 等. 酸水解—湿热处理对豌豆淀粉特性的影响［J］. 粮油食品科技, 2012, 20(6): 11-15.
［16］ 唐汉军, 李林静, 朱伟. 螺杆挤压工艺对米粉品质的改良作用［J］. 食品与机械, 2015, 31(5): 239-242.
［17］ 李玥, 钟芳, 麻建国, 等. 大米淀粉糊化过程的光谱分析［J］. 高分子学报, 2008(7): 720-725.
［18］ HOOVER R, MANUEL H. Effect of heat-moisture treatment on the structure and physicochemical properties of normal maize, waxy maize, dull waxy maize and amylomaize V starches［J］. Journal of Cereal Science, 1996, 23(2): 153-162.
［19］ LI Sung-ling, WARD R, GAO Qun-yu. Effect of heat-moisture treatment on the formation and physicochemical properties of resistant starch from mung bean ( Phaseolus radiatus ) starch［J］. Food Hydrocolloids, 2011, 25(7): 1 702-1 709.
［20］ ZAVAREZE E R, STORCK C R, DE CASTRO L A S, et al. Effect of heat-moisture treatment on rice starch of varying amylose content［J］. Food Chemistry, 2010, 121(2): 358-365.
［21］ GUNARATNE A, HOOVER R. Effect of heat-moisture treatment on the structure and physicochemical properties of tuber and root starches［J］. Carbohydrate Polymers, 2002, 49(4): 425-437.
［22］ 罗志刚, 高群玉, 杨连生. 湿热处理对淀粉性质的影响［J］. 食品科学, 2003, 26(2): 50-54.
［23］ 高群玉, 林志荣. 湿热处理玉米淀粉的溶胀和水解性质初探［J］. 中国粮油学报, 2007, 22(6): 27-30.
［24］ ZAVAREZE E R, DIAS A R G. Impact of heat-moisture treatment and annealing in starch: A review［J］. Carbohydrate Polymers, 2011, 83(2): 317-328.
［25］ 赵佳. 水—热处理对淀粉理化特性的影响［D］. 杨凌: 西北农林科技大学, 2012: 25-26.
［26］ 张民, 吴娜, 董家美, 等. 不同改性方法对大米淀粉理化性质及颗粒结构的影响［J］. 现代食品科技, 2013, 29(1): 19-23.

Download

Share

COinS
 
 

To view the content in your browser, please download Adobe Reader or, alternately,
you may Download the file to your hard drive.

NOTE: The latest versions of Adobe Reader do not support viewing PDF files within Firefox on Mac OS and if you are using a modern (Intel) Mac, there is no official plugin for viewing PDF files within the browser window.