Research on Physicochemical Properties and Molecular Structure of Black Rice Flour Mixed with Different Starches
In order to improve the gel properties of black rice, mung bean starch, potato starch and corn starch were mixed with black rice flour. The pasting properties and texture properties of compounded system, and the molecular structure characteristics of the complex system were tested, and further analy...
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| Format: | Article |
| Language: | English |
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Academy of National Food and Strategic Reserves Administration
2023-03-01
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| Series: | Liang you shipin ke-ji |
| Subjects: | |
| Online Access: | http://lyspkj.ijournal.cn/lyspkj/article/abstract/20230215?st=article_issue |
| _version_ | 1797816117321793536 |
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| author | JIN Feng-fang NIU Li-ya ZENG Zi-cong TU Jin YU Li-li XIAO Jian-hui |
| author_facet | JIN Feng-fang NIU Li-ya ZENG Zi-cong TU Jin YU Li-li XIAO Jian-hui |
| author_sort | JIN Feng-fang |
| collection | DOAJ |
| description | In order to improve the gel properties of black rice, mung bean starch, potato starch and corn starch were mixed with black rice flour. The pasting properties and texture properties of compounded system, and the molecular structure characteristics of the complex system were tested, and further analyzed by low-field NMR analyzer, Fourier transform infrared spectroscopy and X-ray diffraction. The results showed that with the increase of starch concentration, the pasting viscosity of the starch-black rice flour complex system increased significantly, while the pasting time and temperature were reduced. Mung bean starch and potato starch significantly enhanced the water holding capacity and swelling capacity of the compound system, while potato starch and corn starch significantly reduced the solubility. All three starches promoted the formation of the gel network structure and improved the texture properties of the gel, including the hardness, elasticity, chewiness and resilience of the gel. In addition, the three starches enhanced the hydrogen bond interaction between the starch chains of the compound system, reduced the water holding capacity of the gel, and enhanced the molecular short-range structure order and relative crystallinity of the system. The above research showed that three kinds of starch improved the quality of black rice gel, and mung bean starch had the best improvement effect. |
| first_indexed | 2024-03-13T08:32:58Z |
| format | Article |
| id | doaj.art-802fdfd4c54d4319b3d212641850921c |
| institution | Directory Open Access Journal |
| issn | 1007-7561 |
| language | English |
| last_indexed | 2024-03-13T08:32:58Z |
| publishDate | 2023-03-01 |
| publisher | Academy of National Food and Strategic Reserves Administration |
| record_format | Article |
| series | Liang you shipin ke-ji |
| spelling | doaj.art-802fdfd4c54d4319b3d212641850921c2023-05-31T02:49:09ZengAcademy of National Food and Strategic Reserves AdministrationLiang you shipin ke-ji1007-75612023-03-0131210611510.16210/j.cnki.1007-7561.2023.02.014Research on Physicochemical Properties and Molecular Structure of Black Rice Flour Mixed with Different StarchesJIN Feng-fang0NIU Li-ya1ZENG Zi-cong2TU Jin3YU Li-li4XIAO Jian-hui5School of Food Science and Engineering, Jiangxi Agricultural University, Nanchang, Jiangxi 330045, ChinaSchool of Food Science and Engineering, Jiangxi Agricultural University, Nanchang, Jiangxi 330045, ChinaSchool of Food Science and Engineering, Jiangxi Agricultural University, Nanchang, Jiangxi 330045, ChinaSchool of Food Science and Engineering, Jiangxi Agricultural University, Nanchang, Jiangxi 330045, ChinaSchool of Food Science and Engineering, Jiangxi Agricultural University, Nanchang, Jiangxi 330045, ChinaSchool of Food Science and Engineering, Jiangxi Agricultural University, Nanchang, Jiangxi 330045, ChinaIn order to improve the gel properties of black rice, mung bean starch, potato starch and corn starch were mixed with black rice flour. The pasting properties and texture properties of compounded system, and the molecular structure characteristics of the complex system were tested, and further analyzed by low-field NMR analyzer, Fourier transform infrared spectroscopy and X-ray diffraction. The results showed that with the increase of starch concentration, the pasting viscosity of the starch-black rice flour complex system increased significantly, while the pasting time and temperature were reduced. Mung bean starch and potato starch significantly enhanced the water holding capacity and swelling capacity of the compound system, while potato starch and corn starch significantly reduced the solubility. All three starches promoted the formation of the gel network structure and improved the texture properties of the gel, including the hardness, elasticity, chewiness and resilience of the gel. In addition, the three starches enhanced the hydrogen bond interaction between the starch chains of the compound system, reduced the water holding capacity of the gel, and enhanced the molecular short-range structure order and relative crystallinity of the system. The above research showed that three kinds of starch improved the quality of black rice gel, and mung bean starch had the best improvement effect.http://lyspkj.ijournal.cn/lyspkj/article/abstract/20230215?st=article_issuestarchblack rice flourpasting propertytexturemolecular structure characteristic |
| spellingShingle | JIN Feng-fang NIU Li-ya ZENG Zi-cong TU Jin YU Li-li XIAO Jian-hui Research on Physicochemical Properties and Molecular Structure of Black Rice Flour Mixed with Different Starches Liang you shipin ke-ji starch black rice flour pasting property texture molecular structure characteristic |
| title | Research on Physicochemical Properties and Molecular Structure of Black Rice Flour Mixed with Different Starches |
| title_full | Research on Physicochemical Properties and Molecular Structure of Black Rice Flour Mixed with Different Starches |
| title_fullStr | Research on Physicochemical Properties and Molecular Structure of Black Rice Flour Mixed with Different Starches |
| title_full_unstemmed | Research on Physicochemical Properties and Molecular Structure of Black Rice Flour Mixed with Different Starches |
| title_short | Research on Physicochemical Properties and Molecular Structure of Black Rice Flour Mixed with Different Starches |
| title_sort | research on physicochemical properties and molecular structure of black rice flour mixed with different starches |
| topic | starch black rice flour pasting property texture molecular structure characteristic |
| url | http://lyspkj.ijournal.cn/lyspkj/article/abstract/20230215?st=article_issue |
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