Food and Fermentation Industries >

2019 , Vol. 45 >Issue 23: 295 - 302

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.021243

Research progress on the effects of processing technology on starch molecular structure and rice product quality

  • YU Yi ,
  • GAO De ,
  • ZHANG Ping
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  • 1 (School of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310058, China)
    2 (Ningbo Institute of Technology, Zhejiang University, Ningbo 315100, China)

Received date: 2019-05-30

  Online published: 2020-02-11

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Abstract

The effects of the starch components and processing technology on rice products quality have been extensively explored currently. As research on starch structure develops, understanding the effects of starch structure such as starch chain length, number of branches and amylopectin chain length distribution on rice products quality at the molecular level has gradually become a hot topic and new direction for rice products research. In this paper, the effects of grinding and screw extrusion on the starch molecular structure and rice products quality in recent years were reviewed. The variations and degradation mechanism of the starch molecular structure under two processing techniques, as well as the effects of starch molecular structure variations on pasting properties, thermal properties and mechanical properties were summarized. The influences of processing on the texture and sensory evaluation of rice products under different processing conditions were discussed and explained from the perspective of changes in the molecular structure. The work helps to understand the relationship among processing technology, molecular structure and product quality, thus provides a theoretical basis for the improvement of rice products quality.

Key words： starch; molecular structure; processing technology; rice products; food quality

Cite this article

YU Yi , GAO De , ZHANG Ping . Research progress on the effects of processing technology on starch molecular structure and rice product quality[J]. Food and Fermentation Industries, 2019 , 45(23) : 295 -302 . DOI: 10.13995/j.cnki.11-1802/ts.021243

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