Effect of preparation method on physical and chemical properties of indica rice resistant starch of type RS₃

Authors

OUYANG Mengyun, College of Food Science and Technology, Hunan Agricultural University, Changsha, Hunan 410128, China
WANG Yan, College of Food Science and Technology, Hunan Agricultural University, Changsha, Hunan 410128, China
ZHAO Chuanwen, Changsha Kaixue Grain and Oil Food Co., Ltd., Changsha, Hunan 410008, China

Abstract

The indica starch pregelatinized by microwave as raw material, the effect of ultrasonic auxiliary-dual enzyme method and seed induced-dual enzyme method on the structure and physicochemical properties of indica rice resistant starch of type RS₃ were researched in this study. The results showed that the structure of the raw starch was polyhedron, the edge of the surface was distinct, the crystal form was type A, and the crystallinity was only 8.9%. While the structure of RS₃ were made by ultrasonic auxiliary-dual enzyme method and seed induced-dual enzyme method became rough and uneven, the solubility, swelling degree and water holding capacity were decreased, the crystal forms were dense and stable type B or type B+V, and the highest crystallinity was 20.10%. There was no new functional group was formed during the formation process of RS₃ and their chemical structure has not changed. The enzyme addition sequence showed that pullulanase was added before isoamylase better to promote starch crystal formation of ordered structure.

Publication Date

8-28-2017

First Page

14

Last Page

18

DOI

10.13652/j.issn.1003-5788.2017.08.004

Recommended Citation

Mengyun, OUYANG; Yan, WANG; and Chuanwen, ZHAO (2017) "Effect of preparation method on physical and chemical properties of indica rice resistant starch of type RS₃," Food and Machinery: Vol. 33: Iss. 8, Article 4.
DOI: 10.13652/j.issn.1003-5788.2017.08.004
Available at: https://www.ifoodmm.cn/journal/vol33/iss8/4

References

[1] GIUBERTI G, GALLO A, MASOERO F, et al. Factors affecting starch utilization in large animal food production system: A review[J]. Starch-Starke, 2014, 66(1/2): 72-90.
[2] 别同玉, 许加生, 别同德. 抗性淀粉卫生保健功能及膳食应用研究进展[J]. 现代预防医学, 2011, 38(23): 4 845-4 847.
[3] GHODKE S K, ANANTHANARAYAN L. Health benefits of resistant starch[J]. Agro Food Industry Hi Tech, 2008, 19(1): 37-39.
[4] ARAVIND N, SISSONS M, FELLOWS C M, et al. Optimisation of resistant starch II and III levels in durum wheat pasta to reduce in vitro digestibility while maintaining processing and sensory characteristics[J]. Food Chemistry, 2013, 136(2): 1 100-1 109.
[5] 郑宝东, 王琦, 郑亚凤, 等. 抗性淀粉的生物学功效及在食品加工中的应用[J]. 食品科学技术学报, 2015, 33(5): 1-7.
[6] 李明娟, 张雅媛, 游向荣, 等. 青香蕉粉饼干感官品质评价及其消化性能[J]. 食品科学, 2015, 36(21): 68-73.
[7] SYAGOAYERDI S G, TOVAR J, BLANCASBENTEZ F J, et al. Resistant starch in common starchy foods as an alternative to increase dietary fibre intake [J]. Journal of Food & Nutrition Research, 2011, 50(1): 1-12.
[8] 曾泽生, 朱波, 邓姗. 高抗性淀粉苦荞乳饮料制备工艺研究[J]. 食品与发酵科技, 2016, 52(4): 7-11.
[9] 刘莎莎, 李保国, 郭雯丽, 等. 高抗性淀粉米乳饮料的稳定性研究[J]. 食品与机械, 2013, 38(6): 229-231.
[10] 杨麒. 小麦RS₃型抗性淀粉的制备及其功能性质的研究[D]. 西安: 陕西科技大学, 2016: 55-62.
[11] LILJEBERG E H. Resistant starch content in a selection of starchy foods on the Swedish market[J]. European Journal of Clinical Nutrition, 2002, 56(6): 500-505.
[12] HU Pei-song, ZHAO Hai-jun, DUAN Zhi-ying, et al. Starch digestibility and the estimated glycemic score of different types of rice differing in amylose contents [J]. Journal of Cereal Science, 2004, 40(3): 231-237.
[13] 欧阳梦云, 王燕, 赵传文. 超声辅助双酶法制备RS₃型籼米抗性淀粉工艺参数优化[J]. 食品工业科技, 2016, 37(23): 176-182.
[14] 张纲, 王静康, 熊晖. 沉淀结晶过程中的添加晶种技术[J]. 化学世界, 2002, 43(6): 326-328.
[15] 薛腾, 刘华萍, 王一萌, 等. 以氨水做碱源胶态晶种导向法合成小晶粒TS-1分子筛[J]. 催化学报, 2015, 36(11): 1 928-1 935.
[16] 张海燕, 杨承广, 孟祥举, 等. 无有机模板条件下晶种导向合成微孔分子筛晶体材料[J]. 化学学报, 2012, 70(23): 2 387-2 392.
[17] 陈艳红, 李春义, 杨朝合. 晶种法合成ZSM-5分子筛规律的研究[J]. 石油炼制与化工, 2013, 44(11): 24-28.
[18] LIAN Xi-jun, LIU Li-zeng, GUO Jun-jie, et al. Screening of seeds prepared from retrograded potato starch to increase retrogradation rate of maize starch[J]. International Journal of Biological Macromolecules, 2013, 60(6): 181-185.
[19] 孟宪昉, 刘立增, 郭俊杰, 等. 草酸侵蚀马铃薯回生淀粉制备晶种促进玉米淀粉回生的研究[J]. 食品工业科技, 2016(3): 131-148.
[20] 吴仲, 刘晓玲, 王刚, 等. 压热-酶法制备泽泻抗性淀粉的工艺[J]. 食品研究与开发, 2010, 31(2): 19-23.
[21] 吴红引, 王泽南, 张效荣, 等. 微波辅助酶法制备碎米抗性淀粉的工艺研究[J]. 食品科学, 2010, 31(18): 203-205.
[22] 雷俊华, 郑琳, 武俊超, 等. 湿热处理制备豌豆抗性淀粉及其性质的研究[J]. 食品工业科技, 2013, 34(20): 149-152.
[23] 唐雪娟, 刘丽斌, 黄继红, 等. 压热法结合反复冻融制备小麦抗性淀粉及其理化性质研究[J]. 现代食品科技, 2013(3): 519-522.
[24] 李斌, 范丽. 香沙芋抗性淀粉的制备及其物理性质的研究[J]. 食品工业, 2015(11): 78-82.
[25] 张燕鹏, 庄坤, 丁文平, 等. 豌豆淀粉与马铃薯淀粉、玉米淀粉理化性质比较[J]. 食品工业科技, 2016, 37(4): 183-186.
[26] 章丽琳, 曾希珂, 张喻, 等. 马铃薯抗性淀粉理化性质的研究[J]. 中国酿造, 2016, 35(7): 117-122.
[27] 陈翠兰, 张本山, 陈福泉. 淀粉结晶度计算的新方法[J]. 食品科学, 2011, 32(9): 68-71.
[28] MANFUL J T, GRIMM C C, GAYIN J, et al. Effect of Variable Parboiling on Crystallinity of Rice Samples[J]. Cereal Chemistry, 2008, 85(1): 92-95.
[29] 陈云超, 刘倩芬, 黄赣辉. 抗性淀粉的体外消化及结构变化的研究[J]. 食品工业科技, 2013, 34(15): 115-118.
[30] 余世锋, 郑喜群. 大米RS₃型抗性淀粉的影响因素及形成机制的研究进展[J]. 食品工业科技, 2012, 33(8): 431-435.