Molecular degradation of starch during extrusion cooking of rice.
作者： Manisha Guha , S. Zakiuddin Ali
关键词: Chromatography 、 Degradation (geology) 、 Sepharose 、 Extrusion 、 Fraction (chemistry) 、 Amylopectin 、 Amylose 、 Starch 、 Gel permeation chromatography 、 Chemistry
摘要: ABSTRACT Effect of barrel temperature (80°–100°C) and amylose content (28.6 gkg−1, 22.3 gkg−1 5.0 gkg−1) rice upon extrusion cooking on macromolecular profile starch was studied by gel permeation chromatography (GPC) the flour Sepharose CL-2B. Starch in all samples separated into two main fractions, viz. Fraction-I, a high molecular weight, excluded gel, amylopectin, Fraction-II, low that entered amylose. Extrusion led to degradation weight fraction starch, extent increasing with severity conditions. The absorption maxima (λ max) iodine complex fraction-I showed an increase after this more non-waxy variety than waxy.
sci-hub.se 参考文章(17)
F. A. Lyne, Determination of Starch in Various Products Springer Netherlands. pp. 167- 188 ,(1976) , 10.1007/978-94-010-1332-1_6
T.F. Schweizer, S. Reimann, Influence of drum-drying and twin-screw extrusion cooking on wheat carbohydrates. I. A comparison between wheat starch and flours of different extraction Journal of Cereal Science. ,vol. 4, pp. 193- 203 ,(1986) , 10.1016/S0733-5210(86)80021-2
Michel. DuBois, K. A. Gilles, J. K. Hamilton, P. A. Rebers, Fred. Smith, Colorimetric Method for Determination of Sugars and Related Substances Analytical Chemistry. ,vol. 28, pp. 350- 356 ,(1956) , 10.1021/AC60111A017
R. Chinnaswamy, K. R. Bhattacharya, Characteristics of Gel‐chromatographic Fractions of Starch in Relation to Rice and Expanded Rice‐Product Qualities Starch-starke. ,vol. 38, pp. 51- 57 ,(1986) , 10.1002/STAR.19860380205
G. Murugesan, K.R. Bhattacharya, The nature of starch in popped rice. Carbohydrate Polymers. ,vol. 10, pp. 215- 225 ,(1989) , 10.1016/0144-8617(89)90013-1
P. Colonna, C. Mercier, Macromolecular modifications of manioc starch components by extrusion-cooking with and without lipids Carbohydrate Polymers. ,vol. 3, pp. 87- 108 ,(1983) , 10.1016/0144-8617(83)90001-2
W. Cai, L.L. Diosady, L.J. Rubin, Degradation of wheat starch in a twin-screw extruder Journal of Food Engineering. ,vol. 26, pp. 289- 300 ,(1995) , 10.1016/0260-8774(94)00056-F
Rajni Mujoo, Syed Zakiuddin Ali, Molecular degradation of rice starch during processing to flakes Journal of the Science of Food and Agriculture. ,vol. 79, pp. 941- 949 ,(1999) , 10.1002/(SICI)1097-0010(19990515)79:7<941::AID-JSFA309>3.0.CO;2-L
K. Radhika Reddy, S. Zakiuddin Ali, K.R. Bhattacharya, The fine structure of rice-starch amylopectin and its relation to the texture of cooked rice Carbohydrate Polymers. ,vol. 22, pp. 267- 275 ,(1993) , 10.1016/0144-8617(93)90130-V
V. J. DAVIDSON, D. PATON, L L DIOSADY, L. J. RUBIN, A Model for Mechanical Degradation of Wheat Starch in a Single-Screw Extruder Journal of Food Science. ,vol. 49, pp. 1154- 1157 ,(1984) , 10.1111/J.1365-2621.1984.TB10416.X