the effect of three gums on the retrogradation of indica rice starch的影响三个牙龈籼稻淀粉的回生.pdf
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Nutrients 2012, 4, 425-435; doi:10.3390/nu4060425
OPEN ACCESS
nutrients
ISSN 2072-6643
/journal/nutrients
Article
The Effect of Three Gums on the Retrogradation of Indica
Rice Starch
Rukun Song 1,2,†, Min Huang 1,2,†, Bin Li 1,2,* and Bin Zhou 1,2
1 College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China;
E-Mails: rukunsong@163.com (R.S.); 478709796@ (M.H.); 790532203@ (B.Z.)
2 Key Laboratory of Environment Correlative Dietology, Huazhong Agricultural University, Ministry
of Education, Wuhan 430070, China
† These authors contributed equally to this work.
* Author to whom correspondence should be addressed; E-Mail: libinfood@;
Tel.: +86-027-6373-0040; Fax: +86-027-8728-2966.
Received: 21 April 2012; in revised form: 6 May 2012 / Accepted: 18 May 2012 /
Published: 29 May 2012
Abstract: Retrograded starch (RS ) was produced from indica rice starch with three kinds of
3
gums (konjac glucomannan, KGM; carrageenan, CA, USA; and gellan, GA, USA) by
autoclaving, respectively, and the effect of the gums on the retrogradation behavior of starch
was estimated. The influences of polysaccharide concentration, sodium chloride concentration,
autoclaving time, refrigerated time, and pH value on RS3 formation were discussed. Except
for sodium chloride’s persistent restraint on RS , the others all forced RS yields higher at
3 3
first,
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