文献类型：期刊文献

英文题名：Comparison of freeze-thawing and ice recrystallization-thawing on structural and physicochemical properties of granular rice starch

作者：Keeratiburana, Thewika Fu, Tian Sarifudin, Achmat Soontaranon, Siriwat Blennow, Andreas

第一作者：Keeratiburana, Thewika

通信作者：Keeratiburana, T[1]

机构：[1]Suranaree Univ Technol, Inst Agr Technol, Sch Food Technol, Nakhon Ratchasima 30000, Thailand;[2]Guizhou Inst Technol, Coll Food & Pharmaceut Engn, Guiyang 550000, Peoples R China;[3]Natl Res & Innovat Agcy, Res Ctr Appropriate Technol, Subang 41213, Indonesia;[4]Synchrotron Light Res Inst Publ Org, Nakhon Ratchasima 30000, Thailand;[5]Blennow HoldingAB, SE-25433 Helsingborg, Sweden

第一机构：Suranaree Univ Technol, Inst Agr Technol, Sch Food Technol, Nakhon Ratchasima 30000, Thailand

通信机构：corresponding author), Suranaree Univ Technol, Inst Agr Technol, Sch Food Technol, Nakhon Ratchasima 30000, Thailand.

年份：2025

外文期刊名：JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

收录：;EI(收录号：20253318977964);Scopus(收录号：2-s2.0-105013024661);WOS:【SCI-EXPANDED(收录号:WOS:001548313400001)】；

基金：The author would like to thank Assoc. Prof. Dr. Sunanta Tongta for her valuable discussion throughout this project.

语种：英文

外文关键词：Freeze-thawing; Ice recrystallization; Physical modification; Starch modification; Rice starch

摘要：A direct comparison between multicycle freeze-thawing (FT) and ice recrystallization-thawing (IT) treatments of rice starch granules was performed. Both these treatments generated grooves and shallow indentations on the granular surface as judged by Scanning Electron Microscopy. The relative crystallinity and apparent amylose content were both decreased by FT and IT treatments and these parameters were further decreased with the increased treatment repeats. Both treatments increased the swelling power and solubility. However, the same number of treatment repeats did not show significant difference between FT and IT for crystallinity, amylose content, swelling power and solubility. Rapid Visco Analysis showed an increase in peak viscosity and a decrease in breakdown, final viscosity and setback value whereas their pasting temperatures and time were indifferent for both treatments. Thermal analysis documented that FT and IT treatments had only minor effect on the gelatinization transition temperatures. Nevertheless, the enthalpy of gelatinization was significantly decreased by both modifications, and this effect decreased with repeated treatment. In summary, IT treatment can be used to modify rice starch providing the same structural and physicochemical properties as FT and can hence shorten the process time and energy demand as compared to FT treatment.