数字农科院2.0

Effects of alkali purification and fermentation on the structure and properties of rice starch gel

文献类型： 外文期刊

作者： Cuiping Yi;Li Xu;Li Tao Tong

作者机构：

关键词： Gel properties;Rice flour;Rice starch;Structure

期刊名称： Food Structure

ISSN： 2213-3291

年卷期： 2025 年 44 卷

页码：

收录情况： SCIE（2025版）

摘要： This study examined the effects of different processing treatments on the properties of rice starch. Rice flour (RF) was treated by alkali purification or fermentation to give rice starch (RS) and fermented rice starch (FRS), respectively. Gels were prepared by gelatinization, and then underwent further retrogradation. Compared with RF, the pasting properties and dynamic rheological results indicated that the treatments to give RS and FRS promoted starch disintegration and swelling. The gel strength of RS gelatinization and retrogradation was greatly improved, whereas FRS showed stronger anti-retrogradation ability. Water distribution showed that purification and fermentation enhanced the retention of bound water in gels, especially fermentation. Across the stages of starch treatment, the mechanical strength of gels was related to the amylose content and the structures of the amorphous and crystalline regions. Fermentation and purification gave starch denser structures. Hydrothermal treatment destroyed the molecular order of starch, whereas low-temperature retrogradation restored some of the ordered structure.

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