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Partial beta-amylolysis retards starch retrogradation in rice products
Yuan Yao1, Jingmin Zhang, Xiaolin Ding
1Department of Food Science, Wuxi University of Light Industry, Wuxi, Jiangsu 214036, People's Republic of China. yoy1@psu.edu
Journal of Agricultural and Food Chemistry
|June 26, 2003
Summary
Partial beta-amylolysis of rice starch using beta-amylase significantly inhibits starch retrogradation, extending the shelf life of rice products. This enzymatic treatment offers a promising method for improving food quality during storage.
Area of Science:
- Food Science
- Biochemistry
- Materials Science
Background:
- Starch retrogradation causes quality loss in stored food products.
- Controlling starch retrogradation is crucial for extending food shelf life.
Purpose of the Study:
- To investigate the impact of partial beta-amylolysis on rice starch retrogradation.
- To explore the potential of beta-amylase in enhancing the shelf life of rice products.
Main Methods:
- Partial hydrolysis of rice starch (amylopectin, whole starch, flour) using reagent-grade and food-grade beta-amylase.
- Monitoring starch retrogradation via pulsed nuclear magnetic resonance at 4°C.
- Quantifying beta-amylolysis by average external chain length (DP) or degree of hydrolysis (%)
Main Results:
- Reagent-grade beta-amylase retarded amylopectin retrogradation by shortening its external chains (DP).
- Retrogradation was inhibited when DP was below 11.6.
- Food-grade beta-amylase also showed a retrogradation-retarding effect, though less potent than reagent-grade enzyme.
- This effect was observed in rice flour, indicating practical application potential.
Conclusions:
- Partial beta-amylolysis is an effective strategy to inhibit rice starch retrogradation.
- Beta-amylase treatment can extend the shelf life of rice-based food products.
- Food-grade beta-amylase offers a viable option for industrial applications in food preservation.