Effect of NaCl addition on alcohol-alkali-treated waxy rice starch: Structural and physicochemical functionality

作者：Huang, Yanxia; Bao, Xianyang; Li, Pan; Zhan, Lei; Wu, Hai; Chen, Pei^*

来源：Food Chemistry, 2022, 389: 133021.

DOI：10.1016/j.foodchem.2022.133021

• NaCl
• Starch
• Alcohol-alkali-treated waxy rice starch
• Physicochemical properties
• Structural properties

The physicochemical and structural properties of waxy rice starch (WRS) and alcohol-alkali-treated waxy rice starch (AAT-WRS) were determined in the presence of different concentrations of NaCl (0, 2, 4, 6 and 8%). The results showed that NaCl decreased the transparency of WRS and AAT-WRS pastes, but enhanced both freeze -thaw stability and apparent viscosity (p < 0.05). The rheological measurement results showed that the addition of NaCl could improve the modulus values of both WRS and AAT-WRS, and the effect on WRS was more significant than that on AAT-WRS. The textural parameters of WRS pastes were evidently enhanced by NaCl, but the presence of NaCl had no significant effect on the firmness of AAT-WRS pastes. The results of SEM and FT-IR revealed that NaCl could protect the granular morphology and increase the degree of short-range order of WRS and AAT-WRS.

• 单位
  华南农业大学