学科分类
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1 个结果
  • 简介:Thisstudyinvestigatedtheeffectofgammaradiationonthedigestibilityandfunctionalpropertiesofricestarch.RicecultivarsIRGA417andIAC202wereusedforisolationofstarchbythealkalinemethod.Starchsampleswereirradiatedwith1,2and5kGydosesof60Coatarateof0.4kGy/h.Acontrolsample,whichwasnotirradiated,wasusedforcomparison.Irradiatedandcontrolstarcheswerecharacterizedbyinvitrostarchdigestibility,totaldietaryfiber,color,waterabsorptionindex,watersolubilityindex,syneresis,swellingfactor,amyloseleaching,pastingpropertiesandgelfirmness.Irradiationschangedstarchdigestibilitydifferentlyineithercultivar.Increasingradiationdosespromotedincreaseinthecolorparameterb*(yellow),elevationinthecapacitytoabsorbwater,andsolubilityinwateraswellastheamyloseleachedfromgranulesforbothcultivars.Pastingpropertiesshowedadecreasethatwasproportionaltothedoseapplied,causedbythedepolymerizationofstarchmolecules.GelfirmnessofthestarchfromIAC202wasinverselyproportionaltotheradiationdoseapplied,whereasforIRGA417,therewasareductionat5kGydose.Ricestarchescanbemodifiedbyirradiationtoexhibitdifferentfunctionalcharacteristicsandtheycanbeusedbythefoodindustriesinproductssuchassoups,desserts,flans,puddingsandothers.

  • 标签: ORYZA SATIVA irradiation viscosity SWELLING AMYLOSE