The effect of heat-moisture treatment changed the binding of starch, protein and lipid in rice flour to affect its hierarchical structure and physicochemical properties

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成果类型：

期刊论文

作者：

Xiang, Guiyuan;Li, Jiangtao*;Lin, Qinlu;Zhang, Yili;Ding, Yuqin;...

通讯作者：

Li, Jiangtao;Han, WF

作者机构：

[Han, Wenfang; Xiang, Guiyuan; Ding, Yuqin; Pan, Qianru; Yang, Ying; Fu, Xiangjin; Guo, Xiaofeng; Han, WF; Liu, Qiongxiang; Lin, Qinlu; Li, Jiangtao; Zhang, Yili] Cent South Univ Forestry & Technol, Coll Food Sci & Engn, Natl Engn Res Ctr Rice & Byproduct Deep Proc, Changsha 410004, Hunan, Peoples R China.

[Fang, Yong] Nanjing Univ Finance & Econ, Coll Food Sci & Engn, Collaborat Innovat Ctr Modern Grain Circulat & Saf, Nanjing 210023, Peoples R China.

通讯机构：

[Li, JT; Han, WF ] C

Cent South Univ Forestry & Technol, Coll Food Sci & Engn, Natl Engn Res Ctr Rice & Byproduct Deep Proc, Changsha 410004, Hunan, Peoples R China.

语种：

英文

关键词：

Rice flour;Proteins;Lipids;Heat-moisture treatment;Physicochemical properties;Starch digestibility

期刊：

Food Chemistry: X

ISSN：

2590-1575

年：

2023

卷：

页码：

100785

DOI：

10.1016/j.fochx.2023.100785

基金类别：

This research has been financially supported by the National Key R&D Program of China (Grant No. 2022YFD2101303), National Natural Science Foundation of China (Grant No. 31801497), the Scientific Research Fund of Hunan Provincial Education Department (Grant No. 21B0230) and Changsha Municipal Science and Technology Major Project (Grant No. kh2003013).

机构署名：

本校为第一且通讯机构

院系归属：

食品科学与工程学院

摘要：

This study investigated the effect of removing proteins, lipids and starch on the structure, physicochemical properties and digestion properties of rice flour (with 30% moisture) treated with heat moisture treatment (HMT). According to the results, HMT caused the adhesion and agglomeration of the rice flour, promoted the binding between starch, protein and lipid molecular chains and led to the formation of complexes (especially starch-lipid complexes), which hindered the removal of non-starch components. Compared to the untreated rice flour, th...

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The effect of heat-moisture treatment changed the binding of starch, protein and lipid in rice flour to affect its hierarchical structure and physicochemical properties

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