Impacts of Low and Ultra-Low Temperature Freezing on Retrogradation Properties of Rice Amylopectin During Storage
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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.
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- Impacts of Low and Ultra-Low Temperature Freezing on Retrogradation Properties of Rice Amylopectin During Storage
Food and Bioprocess Technology
Volume 5, Issue 1 , pp 391-400
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- 1. Heilongjiang Provincial Key University Laboratory of Processing Agricultural Products, College of Food and Bioengineering, Qiqihar University, Qiqihar, 161006, China
- 2. School of Food Science and Engineering, Harbin Institute of Technology, 202 Haihe Road, Harbin, 150090, China
- 3. Food Refrigeration and Computerised Food Technology, Agriculture & Food Science Centre, Belfield, University College Dublin, National University of Ireland, Dublin 4, Ireland