Food and Bioprocess Technology

, Volume 5, Issue 1, pp 391–400 | Cite as

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

  • Shifeng Yu
  • Ying Ma
  • Xiqun Zheng
  • Xiaolan Liu
  • Da-Wen Sun
Communication

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

Freezing Retrogradation Amylopectin Storage Ultra-low temperature 

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Copyright information

© Springer Science + Business Media, LLC 2011

Authors and Affiliations

  • Shifeng Yu
    • 1
  • Ying Ma
    • 2
  • Xiqun Zheng
    • 1
  • Xiaolan Liu
    • 1
  • Da-Wen Sun
    • 2
    • 3
  1. 1.Heilongjiang Provincial Key University Laboratory of Processing Agricultural ProductsCollege of Food and Bioengineering, Qiqihar UniversityQiqiharChina
  2. 2.School of Food Science and EngineeringHarbin Institute of TechnologyHarbinChina
  3. 3.Food Refrigeration and Computerised Food Technology, Agriculture & Food Science Centre, BelfieldUniversity College Dublin, National University of IrelandDublin 4Ireland

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