This study compared
physicochemical properties of Yunnan soft rice starch with indica rice,
japonica rice and glutinous rice starches. The results showed that the four
rice starches content were between97.90% and 99.29%.The soft rice of the
content of amylose higher than glutinous rice, which belong to low amylose
content rice.The four rice starches performed low clarity;compared with the
other three rice starches, soft rice starch performed a lower solubility and
highest swelling power.The anti-precipitability of soft rice starch behind the
glutinous rice starch; the hardness, gumminess and chewiness of soft rice were
between japonica rice and glutinous rice, however, springiness and cohesiveness
were less than japonica starch; With the increase of shear rate, the apparent
viscosity of soft rice starch fall at the fastest rate; the pasting temperature
of soft rice starch was in the range of 59.9℃ to 73.9℃, and the
retrogradation and cold stability of soft rice starch are slightly worse than
that of glutinous rice starch. The enthalpy of soft rice was the lowest in four
rice starches. The morphology of soft rice starch are irregular polygonal, and
part of the starch surface was hollow, 92.60% of soft rice starch size ranged
from 0 to 20μm.
FAN Zi-wei et al
. Study on the
physicochemical properties ofYunnansoft rice starch[J]. Food and Fermentation Industries, 2017
, 43(11)
: 87
.
DOI: 10.13995/j.cnki.11-1802/ts.014430