Effects of heat treatment on oil-binding ability of rice flour
| Autor: | Yuki Ushijima, Mariko Nakagawa, Aya Tabara, Kotaro Matsunaga, Masaharu Seguchi |
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| Rok vydání: | 2015 |
| Předmět: |
Hot Temperature
Flour Rice flour Ether Applied Microbiology and Biotechnology Biochemistry Analytical Chemistry chemistry.chemical_compound Humans Plant Oils Sodium Hydroxide Cooking Food science Molecular Biology Chloroform Methanol fungi Organic Chemistry Water food and beverages Oryza Bread General Medicine Hydrogen-Ion Concentration Pepsin A Binding ability Volume (thermodynamics) Agronomy chemistry Diethyl ether Heating time Hydrophobic and Hydrophilic Interactions Biotechnology |
| Zdroj: | Bioscience, Biotechnology, and Biochemistry. 79:1629-1634 |
| ISSN: | 1347-6947 0916-8451 |
| DOI: | 10.1080/09168451.2015.1039479 |
| Popis: | Heat-treated (120 °C for 120 min) rice flour showed high affinity to oil (oil-binding ability). This oil-binding ability could be observed by shaking the heat-treated rice flour (2.0 g), oil (4.0 mL), and water (20 mL) vigorously in a test tube, and the oil bound to the rice flour sank into the water. To examine the time-dependent levels of the oil-binding ability, rice flour was heat-treated at 120 °C for 10, 20, 40, 60, and 120 min, and the precipitated volume of oil/rice flour complex increased with an increase of the heating time. The oil-binding ability of the rice flour was not affected by the treatments with diethyl ether or boiled chloroform/methanol (2:1) solutions, which suggested no relationship to the oil in the rice flour, but was lost upon alkali (0.2% NaOH solution) or pepsin treatment, which suggested its relationship to the rice proteins. |
| Databáze: | OpenAIRE |
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