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Carbohydr Polym. 2019 Jun 1;213:192-198. doi: 10.1016/j.carbpol.2019.02.089. Epub 2019 Feb 27.

Modification of retrogradation property of rice starch by improved extrusion cooking technology.

Author information

1
State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China.
2
State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China. Electronic address: liuchengmei@aliyun.com.
3
Centre for Nutrition and Food Sciences, Queensland Alliance for Agriculture and Food Innovation, The University of Queensland, Brisbane, QLD, Australia; Yangzhou University, College of Bioscience and Biotechnology, Yangzhou, Jiangsu, China. Electronic address: b.gilbert@uq.edu.au.

Abstract

Modifications of molecular structure, and of short- and long-term retrogradation properties, in rice starch by an "improved extrusion cooking technology" (IECT) were studied. IECT decreased starch molecular size in the order high speed / high temperature > low speed / high temperature > high speed / low temperature > low speed / low temperature. Degradation was mostly of amylopectin and insignificant for amylose. The reduction of water mobility and the increase of storage modulus were both less than normal in extrusion: IECT inhibited short-term retrogradation. Crystallinity and retrogradation enthalpy were increased after long storage: IECT accelerated the long-term retrogradation of starch. The greater the starch degradation by IECT, the more short-term retrogradation was inhibited and long-term retrogradation accelerated. These results show that, under appropriate conditions, IECT is a type of extrusion which can be used to change retrogradation properties of rice starch that have not been previously available.

KEYWORDS:

Extrusion; Retrogradation property; Rice starch; Structure

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