論文

査読有り
2018年1月1日

Effect of retort treatment on physicochemical properties of high-amylose rice gel made by high-speed shear treatment

Journal of Cereal Science
  • Keisuke Isaka
  • ,
  • Mario Shibata
  • ,
  • Marin Osawa
  • ,
  • Junichi Sugiyama
  • ,
  • Tomoaki Hagiwara

79
開始ページ
335
終了ページ
340
記述言語
英語
掲載種別
研究論文(学術雑誌)
DOI
10.1016/j.jcs.2017.11.014
出版者・発行元
Academic Press

The effects of retort treatment on rice gels made from rice of three kinds (Aichi125, Mizuhochikara, Momiroman) prepared using high speed shear treatment (HST) were investigated. The high speed shear rate was 1500 rpm. Prepared rice gel samples were stored at 25 °C for 2 months. The retort treatment was applied to the three rice gels. Viscoelastic properties and retrogradation of rice gels were measured using dynamic viscoelastic measurement, X-ray diffraction (XRD), and differential scanning calorimetry (DSC). The higher the amylose contents became, the faster the retrogradation progressed and the higher the increase of the dynamic viscoelastic moduli of the rice gel samples. Only the rice gel made from Aichi125 showed gelatinization behavior in the DSC and XRD measurements past 30 day storage. The relative crystallinity (Cr) in Aichi 125 and Momiroman decreased just after the retort treatment although their dynamic viscoelastic moduli increased. The results indicated that not only the starch retrogradation but also the other factors such as the change of protein induced by the retort treatment affected the physicochemical properties of HST rice gels.

リンク情報
DOI
https://doi.org/10.1016/j.jcs.2017.11.014
Web of Science
https://gateway.webofknowledge.com/gateway/Gateway.cgi?GWVersion=2&SrcAuth=JSTA_CEL&SrcApp=J_Gate_JST&DestLinkType=FullRecord&KeyUT=WOS:000426412700048&DestApp=WOS_CPL
ID情報
  • DOI : 10.1016/j.jcs.2017.11.014
  • ISSN : 1095-9963
  • ISSN : 0733-5210
  • SCOPUS ID : 85035793607
  • Web of Science ID : WOS:000426412700048

エクスポート
BibTeX RIS