Food and Fermentation Industries

Effect of high hydrostatic pressure processing on the gel properties of germinated brown rice starch

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  • 1(Collage of Food Science and Engineer; Nanjing Agricultural University; Nanjing 210095; China) 2(College of Science; Nanjing Agricultural University; Nanjing 210095; China) 3(Zhenjiang Zhihai Food Co.Ltd; Jiangsu; Zhenjiang 212100; China)

Online published: 2018-05-25

Abstract

In this paper; starches from germinated brown rice were treated by high hydrostatic pressure (HHP) processing. The effects of pressure level; pressure holding time and pH on texture and gelation properties of starch gel; as well as the freeze-thawing stability were studied. It was found that the adhesiveness; cohesiveness; resilience and gumminess of starch gel were improved by HHP. RVA results exhibited that after HHP treatment for 20 min; peak viscosity of starch gel rose from 404.83 mPa·s to 595.75 mPa·s; while hot paste viscosity; final viscosity; setback and attenuation values were also increased. However; the peak time and pasting temperature of starch gel decreased after pressure treatment. The effects of pressure level and pH on RVA were insignificant; indicating that pressure-treated starch were more stable to pressure and pH change. Besides; after treating at 200 MPa and pH 5 or 8 for 10 min; the freezing-thawing stability of starch gel also got improved.

Cite this article

ZHANG Jing-lin1;LIU Gui-ling2;TAO Yang1;ZHAO Li-ping1;LUO Wei-bin1; HAN Yong-bin1*;YE Xiao-song3;YE Ming-ru3;YE Shu-xian3 . Effect of high hydrostatic pressure processing on the gel properties of germinated brown rice starch[J]. Food and Fermentation Industries, 2018 , 44(4) : 82 -88 . DOI: 10.13995/j.cnki.11-1802/ts.014693

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