Impacts of Low and Ultra-Low Temperature Freezing on Retrogradation Properties of Rice Amylopectin During Storage

Food and Bioprocess Technology

Volumn 5, Issue 1, 2012, Pages 391-400

  Yu, Shifeng ^a   Ma, Ying ^b   Zheng, Xiqun ^a   Liu, Xiaolan ^a   Sun, Da Wen ^b,c  

^a QIQIHAR UNIVERSITY   (China)

^b HARBIN INSTITUTE OF TECHNOLOGY   (China)

^c UNIVERSITY COLLEGE DUBLIN   (Ireland)

Author keywords

Amylopectin; Freezing; Retrogradation; Storage; Ultra low temperature

Indexed keywords

FOOD INDUSTRIES; FREEZING PROCESS; FROZEN STORAGE; HIGH QUALITY; LOW TEMPERATURES; READY MEALS; READY-TO-EAT; RETROGRADATION; STARCH-BASED; ULTRA LOW TEMPERATURES;

AMYLOPECTINS; DIFFERENTIAL SCANNING CALORIMETRY; ENERGY STORAGE; FREEZING;

FOOD STORAGE;

EID: 84856225360     PISSN: 19355130     EISSN: 19355149     Source Type: Journal    
DOI: 10.1007/s11947-011-0526-6     Document Type: Article

References (21)

1. Bárcenas, M. E., Haros, M., Benedito, C., & Rosell, C. M. (2003). Effect of freezing and frozen storage on the staling of part-baked bread. Food Research International, 36, 863-869.
2. Bárcenas, M. E., & Rosell, C. M. (2006). Effect of frozen storage time on the bread crumb and aging of par-baked bread. Food Chemistry, 95, 438-445.
3. Ferrero, C., & Zaritzky, N. E. (2000). Effect of freezing rate and frozen storage on starch-sucrose-hydrocolloid systems. Journal of the Science of Food and Agriculture, 80, 2149-2158.
4. Ji, Y., Zhu, K. X., Qian, H. F., & Zhou, H. M. (2007). Staling of cake prepared from rice flour and sticky rice flour. Food Chemistry, 104, 53-58.
5. Kock, S. D., Minnaar, A., Berry, D., & Talor, J. R. N. (1995). The effect of freezing rate on the quality of cellular and non-cellular par-cooked starchy convenience foods. Lebensmittel-Wissenschaft und-Technologie, 28, 87-95.
6. Kohyama, K., Matsuki, J., Yasui, T., & Sasaki, T. (2004). A differential thermal analysis of the gelatinization and retrogradation of wheat starches with different amylopectin chain lengths. Carbohydrate Polymers, 58, 71-77.
7. Li, Z. F., Gu, Z. B., & Hong, Y. (2004). Comprehensive research on rice starch of three different kinds of rice spices. Food Science, 25(12), 184-187.
8. Liu, Q. Y., Zhao, S. M., Xiong, S. B., & Zhang, S. H. (2003). GPC analysis of rice starches and their components from different rice species. Food Science (in Chinese), 24(3), 105-108.
9. Ma, Y., & Sun, D.-W. (2009). Hardness of cooked rice as affected by varieties, cooling methods and chill storage. Journal of Food Process Engineering, 32, 161-176.
10. Muadklay, J., & Charoenrein, S. (2008). Effects of hydrocolloids and freezing rates on freeze-thaw stability of tapioca starch gels. Food Hydrocolloids, 22, 1268-1272.
11. Navarro, A. S., Martino, M. N., & Zaritzky, N. E. (1995). Effect of freezing rate on the rheological behaviour of systems based on starch and lipid phase. Journal of Food Engineering, 26, 481-495.
12. Park, I. (2005). A study of molecular structure and functional properties of rice starches. University of California, Doctoral paper, page: 1-29.
13. Perdon, A. A., Siebenmorgen, T. J., Buescher, R. W., & Gbur, E. E. (1999). Starch retrogradation and texture of cooked milled rice during storage. Journal of Food Science, 64(5), 828-832.
14. Putaux, J.-L., Buléon, A., & Changzy, H. (2000). Network formation in dilute amylose and amylopectin studied by TEM. Macromolecules, 33, 6417-6422.
15. Ribotta, P. D., León, A. E., & Añón, M. C. (2003). Effect of freezing and frozen storage on the gelatinization and retrogradation of amylopectin in dough baked in a differential scanning calorimeter. Food Research International, 36, 357-363.
16. Vandeputte, G. E., Vermeylen, R., Geeroms, J., & Delcour, J. A. (2003). Rice starches. III. structural aspects provide insight in amylopectin retrogradation properties and gel texture. Journal of Cereal Science, 38, 61-68.
17. Varavinit, S., Shobsngob, S. J., Varanyanond, W., Chinachoti, P., & Naivikul, O. (2002). Freezing and thawing conditions affect the gel stability of different varieties of rice flour. Starch/Stärke, 54, 31-36.
18. Yi, J., & Kerr, W. L. (2009). Combined effects of freezing rate, storage temperature and time on bread dough and baking properties. LWT Food Science and Technology, 42, 1474-1483.
19. Yu, S. F., Ma, Y., Liu, T. Y., Menager, L., & Sun, D.-W. (2010a). Impact of cooling rates on the staling behaviour of cooked rice during storage. Journal of Food Engineering, 96, 412-420.
20. Yu, S. F., Ma, Y., & Sun, D.-W. (2010b). Effects of freezing rates on starch retrogradation and textural properties of cooked rice during storage. LWT Food Science and Technology, 43, 1138-1143.
21. Zhong, F., Yokoyama, Y., Wang, Q., & Shoemaker, C. F. (2006). Rice starch, amylopectin, and amylose: molecular weight and solubility in dimethyl sulfoxide-based solvents. Journal of Agricultral and Food Chemistry, 54, 2321-2322.