Study on gelatinization property and edible quality mechanism of rice

The different quality of rice in simulated cooking process was investigated by using SEM, FT‐IR, XRD, and DSC methods. The result shows that the starch granules of rice of low amylose content (AC) have more pores and cavities, which directly led to the swelling of rice starch granule. With the chang...

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Bibliographic Details
Published in:Die Stärke 2012-11, Vol.64 (11), p.846-854
Main Authors: Huang, Ting, Zhu, Bo, Du, Xuezhu, Li, Bin, Wu, Xiaofang, Wang, Shishuai
Format: Article
Language:English
Subjects:
Amylose
Biological and medical sciences
Edible quality mechanism
Food industries
Fundamental and applied biological sciences. Psychology
Gelatinization property
Rice
Starch and starchy product industries
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Summary:The different quality of rice in simulated cooking process was investigated by using SEM, FT‐IR, XRD, and DSC methods. The result shows that the starch granules of rice of low amylose content (AC) have more pores and cavities, which directly led to the swelling of rice starch granule. With the change in temperature, the changes in intensity and width of the IR bands showed that the variation in proportion area of crystalline to non‐crystalline was related to AC of rice. According to the interpretative sensitivity of the data obtained, XRD method was suggested adequate for characterizing the pasting property of different quality of rice. Besides, DSC method showed the AC was not relevant to pasting temperature and enthalpy.
ISSN:0038-9056
1521-379X
DOI:10.1002/star.201100177