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Starch Digestibility and Functional Properties of Rice Starch Subjected to Gamma Radiation

Rice science 2018年第1期25卷 42-51页

作者： Luís Fernando POLESI silene bruder silveira sarmento Solange Guidolin CANNIATTI-BRAZACA Center for Nuclear Energy in Agriculture University of Sao Paulo Department of Food Engineering Federal University of Rondonia Department of Agri-Food Industry Food and NutritionLuiz de Queiroz College of AgricultureUniversity of Sao Paulo

This study investigated the effect of gamma radiation on the digestibility and functional properties of rice *** cultivars IRGA417 and IAC202 were used for isolation of starch by the alkaline *** samples were irradiated with 1,2 and 5 k Gy doses of ^(60)Co at a rate of 0.4 k Gy/h.A control sample,which was not irradiated,was used for *** and control starches were characterized by in vitro starch digestibility,total dietary fiber,color,water absorption index,water solubility index,syneresis,swelling factor,amylose leaching,pasting properties and gel *** changed starch digestibility differently in either *** radiation doses promoted increase in the color parameter b*(yellow),elevation in the capacity to absorb water,and solubility in water as well as the amylose leached from granules for both *** properties showed a decrease that was proportional to the dose applied,caused by the depolymerization of starch *** firmness of the starch from IAC202 was inversely proportional to the radiation dose applied,whereas for IRGA417,there was a reduction at 5 k Gy *** starches can be modified by irradiation to exhibit different functional characteristics and they can be used by the food industries in products such as soups,desserts,flans,puddings and others.

关键词： Oryza sativa irradiation viscosity swelling amylose starch digestibility

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Starch Digestibility and Physicochemical and Cooking Properties of Irradiated Rice Grains

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Rice science 2017年第1期24卷 48-55页

作者： Luís Fernando POLESI Manoel Divino da MATTA JUNIOR silene bruder silveira sarmento Solange Guidolin CANNIATTI-BRAZACA Department of Food Engineering Federal University of RondoniaAriquemes 76872-848RondoniaBrazil Department of Agroindustry Food and NutritionCollege of Agriculture Luiz de QueirozUniversity of Sao PauloPiracicaba 13418-900Sao PauloBrazil

This study evaluated the starch digestibility, physicochemical properties and cooking characteristics of polished rice（varieties IRGA417 and IAC202） subjected to the doses of 0（as the control）, 1, 2 and 5 k Gy of gamma radiation. The highest dose decreased the apparent amylose content, peak viscosity, water absorption and volume expansion. Irradiation increased the solid loss by 119% and 187% for IAC202 and IRGA417, respectively, when comparing the higher dose with the control. For IAC202, irradiation decreased the rapidly digestible starch and increased the slowly digestible starch（SDS） and resistant starch（RS）. IRGA417 showed an elevation of SDS and a reduction in RS. And 1 k Gy dose of gamma radiation generated the highest level of RS for both the two varieties and presented the smallest changes in other physicochemical and cooking properties.

关键词： starch cooking viscosity gamma irradiation grains Starch granules chains physiological

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维普期刊数据库

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