the effect of three gums on the retrogradation of indica rice starch的影响三个牙龈籼稻淀粉的回生.pdfVIP

Nutrients 2012, 4, 425-435; doi:10.3390/nu4060425 OPEN ACCESS nutrients ISSN 2072-6643 /journal/nutrients Article The Effect of Three Gums on the Retrogradation of Indica Rice Starch Rukun Song 1,2,†, Min Huang 1,2,†, Bin Li 1,2,* and Bin Zhou 1,2 1 College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China; E-Mails: rukunsong@163.com (R.S.); 478709796@ (M.H.); 790532203@ (B.Z.) 2 Key Laboratory of Environment Correlative Dietology, Huazhong Agricultural University, Ministry of Education, Wuhan 430070, China † These authors contributed equally to this work. * Author to whom correspondence should be addressed; E-Mail: libinfood@; Tel.: +86-027-6373-0040; Fax: +86-027-8728-2966. Received: 21 April 2012; in revised form: 6 May 2012 / Accepted: 18 May 2012 / Published: 29 May 2012 Abstract: Retrograded starch (RS ) was produced from indica rice starch with three kinds of 3 gums (konjac glucomannan, KGM; carrageenan, CA, USA; and gellan, GA, USA) by autoclaving, respectively, and the effect of the gums on the retrogradation behavior of starch was estimated. The influences of polysaccharide concentration, sodium chloride concentration, autoclaving time, refrigerated time, and pH value on RS3 formation were discussed. Except for sodium chloride’s persistent restraint on RS , the others all forced RS yields higher at 3 3 first,