期刊论文

Niu, Meng

英文

LWT

0023-6438

2020

118

108796

10.1016/j.lwt.2019.108796

This work was supported by grants from the National Natural Science Foundation of P.R. China (Grant No. 31771981 and 31471699 ), and Grain-oil Process and Quality Control 2011 Collaborative and Innovative Grant from Hunan Province . This work was supported by grants from the National Natural Science Foundation of P.R. China (Grant No. 31771981 and 31471699), and Grain-oil Process and Quality Control 2011 Collaborative and Innovative Grant from Hunan Province.

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In order to interpret the mechanism underlying the changes in rice flour (RF), rice starch (RS), and their gels after green tea polyphenols (GTPs) addition, the pasting, thermodynamic, gel rheological attributes, and freeze-thaw stability of brown, refined RF, and RS were studied. GTPs reduced all pasting attributes of brown, refined RF, and RS mainly due to the building of the cross-linking between starch granule and GTPs. It also decreased the peak temperature and gelatinization enthalpy of RF and RS by facilitating the hydration of starch gr...