This study aims to reveal the mechanisms of how yeast-fermented waxy rice flour affected the quality of Youguo. Indexes of the starch in waxy rice flour were studied during fermentation, including chain length distribution, short-range order structure, crystal structure, spherulite structure, particle size distribution and apparent structure. The results showed that the ratio of A chain (DP (degree of polymerization) ≤12) of amylopectin decreased, while that of B1 chain (DP 13-24), B2 chain (DP 25-36) and B3 chain (DP ≥ 37) increased. Moreover, the short-range ordered structure of starch was ordered first and then disordered. The starch granules remained unchanged in an A-crystal form, but the crystallinity increased first and then decreased. The average particle size of starch granules decreased, corrosive pores appeared on the surface and the polarized cross remained. In conclusion, fermentation of waxy rice flour affects the fine structure of starch, which provides a theoretical basis for producing Youguo and for deep fermentation of waxy rice flour.
XIA Yuesheng
,
YANG Liping
,
CAO Chuan
,
XU Li
,
WEI Dongmei
,
SUI Tang
,
ZHOU Yibin
. Fermentation affected on the starch structure in waxy rice flour during Youguo production[J]. Food and Fermentation Industries, 2019
, 45(16)
: 70
-74
.
DOI: 10.13995/j.cnki.11-1802/ts.020685
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