Modification of Gelatinization Properties of Rice Flour by Heat-Treatment (食品レオロジー特集号)

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概要

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• The effects of autoclave and oven treatments on gelatinization properties of rice flour and on crystallite structures of rice starch in rice flour were studied using dynamic oscillatory measurement, differential scanning calorimetry (DSC), X-ray diffractometry, and scanning electron microscopy (SEM). Autoclave-treated rice flour (ATR) and oven-treated rice flour (OTR) were prepared using an autoclave at 120 °C for 60 min and oven at 160 °C for 60 min. Dynamic oscillatory and DSC measurements demonstrated that autoclave treatment modified the gelatinization properties that delayed gelatinization temperature (TG and To) and decreased in peak storage modulus (Gp). Autoclave treatment caused formation of amylose-lipid complexes and partial gelatinization of starch granules in ATR studied by DSC and X-ray diffractometry. Autoclave-treatment engendered formation of amylose-lipid complexes and partial gelatinization of starch granules in ATR studied by DSC and X-ray diffractometry. Alteration of gelatinization properties of ATR flour is attributed to changes in rigidity of starch granules during treatment. Similarly to ATR, oven treatment was effective for gelatinization properties. Nevertheless, it was insufficient for rearrangement of starch chains in OTR flour.

• 一般社団法人　日本レオロジー学会の論文

著者

• OHISA Naganori

  Akita Research Institute of Food & Brewing (ARIF)

• MIURA MAKOTO

  Faculty of Pharmaceutical Sciences, Tokyo University of Science

• TAKAHASHI Toru

  Akita Research Institute of Food and Brewing

• Kobayashi Shoichi

  Faculty of Agriculture, Iwate University

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