Food and Bioprocess Technology

, Volume 5, Issue 1, pp 391–400

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

Authors

    • Heilongjiang Provincial Key University Laboratory of Processing Agricultural ProductsCollege of Food and Bioengineering, Qiqihar University
  • Ying Ma
    • School of Food Science and EngineeringHarbin Institute of Technology
  • Xiqun Zheng
    • Heilongjiang Provincial Key University Laboratory of Processing Agricultural ProductsCollege of Food and Bioengineering, Qiqihar University
  • Xiaolan Liu
    • Heilongjiang Provincial Key University Laboratory of Processing Agricultural ProductsCollege of Food and Bioengineering, Qiqihar University
  • Da-Wen Sun
    • School of Food Science and EngineeringHarbin Institute of Technology
    • Food Refrigeration and Computerised Food Technology, Agriculture & Food Science Centre, BelfieldUniversity College Dublin, National University of Ireland
Communication

DOI: 10.1007/s11947-011-0526-6

Cite this article as:
Yu, S., Ma, Y., Zheng, X. et al. Food Bioprocess Technol (2012) 5: 391. doi:10.1007/s11947-011-0526-6

Abstract

Amylopectin retrogradation is a serious problem in starch-based ready meals. In the current research, rice amylopectin was frozen by low temperature (−20, −30, and −60°C) and ultra-low temperature (−100°C), and then stored at 4°C for 21 days or at −18°C for up to 5 months to evaluate the retrogradation properties. Amylopectin retrogradation enthalpy of rice was determined by a differential scanning calorimetry. The results showed that low temperature and ultra-low temperature freezing can effectively retard amylopectin retrogradation during the freezing process and during frozen storage (−18°C) for at least 5 months. However, rice amylopectin still retrograded after the freezing process during chill storage at 4°C. The methods of low and ultra-low temperature freezing combined with frozen storage might be potentially very useful for food industry to produce high quality starch-based ready to eat meals.

Keywords

FreezingRetrogradationAmylopectinStorageUltra-low temperature

Copyright information

© Springer Science + Business Media, LLC 2011