The properties of the rice resistant starch processing and its application in skimmed yogurt

IF 7.7 1区化学 Q1 BIOCHEMISTRY & MOLECULAR BIOLOGY International Journal of Biological Macromolecules Pub Date : 2024-03-21 DOI:10.1016/j.ijbiomac.2024.131087

Meiyue You , Zeyu Peng , Yunqing Jiang , Chiyu Yao , Baocai Yang , Qingfeng Ban , Jianjun Cheng

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Abstract

Extrusion is typically employed to prepare resistant starch (RS). However, the process is complicated. In this study, the effects of twin-screw extrusion on the crystallinity, thermal properties, and functional properties of starch formed in different extrusion zones were investigated. The effects of this process on the rheological properties and microstructure of RS-added skimmed yogurt were also studied. According to the results, the RS content increased from 7.40 % in the raw material to 33.79 % in the extrudate. The A-type crystal structure of the starch was not observed. The dissociation temperature of the extruded starch ranged from 87.76 °C to 100.94 °C. The glycemic index (GI) of skimmed yogurt fortified with 0.4 % RS was 48.7, and the viscosity was also improved. The microstructure exhibited a uniform network of the starch-protein structure. The findings may serve as a theoretical basis for the application of RS in the food industry.

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大米抗性淀粉的加工特性及其在脱脂酸奶中的应用。

通常采用挤压法制备抗性淀粉（RS）。然而，该工艺比较复杂。本研究调查了双螺杆挤压对在不同挤压区形成的淀粉的结晶度、热性能和功能特性的影响。此外，还研究了这一工艺对添加了 RS 的脱脂酸奶的流变特性和微观结构的影响。结果显示，RS 含量从原料中的 7.40% 增加到挤出物中的 33.79%。没有观察到淀粉的 A 型晶体结构。挤压淀粉的解离温度范围为 87.76 °C 至 100.94 °C。添加了 0.4 % RS 的脱脂酸奶的血糖生成指数（GI）为 48.7，粘度也有所提高。微观结构显示出均匀的淀粉-蛋白质网络结构。这些发现可为 RS 在食品工业中的应用提供理论依据。

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来源期刊

International Journal of Biological Macromolecules 生物-生化与分子生物学

CiteScore

13.70

自引率

9.80%

发文量

2728

审稿时长

64 days

期刊介绍： The International Journal of Biological Macromolecules is a well-established international journal dedicated to research on the chemical and biological aspects of natural macromolecules. Focusing on proteins, macromolecular carbohydrates, glycoproteins, proteoglycans, lignins, biological poly-acids, and nucleic acids, the journal presents the latest findings in molecular structure, properties, biological activities, interactions, modifications, and functional properties. Papers must offer new and novel insights, encompassing related model systems, structural conformational studies, theoretical developments, and analytical techniques. Each paper is required to primarily focus on at least one named biological macromolecule, reflected in the title, abstract, and text.