Effect of Vaccinium bracteatum Thunb. leaf pigment on the thermal, pasting, and textural properties and microstructure characterization of rice starch.
In this study, the thermal, pasting and gel textural properties of japonica rice starch (JRS) and glutinous rice starch (GRS) fortified with Vaccinium bracteatum Thunb. leaf pigment (VBTLP) were investigated. The results showed that VBTLP facilitated the gelatinization of JRS and GRS with earlier onsets of onset temperature (To), peak temperature (Tp), conclusion temperature (Tc), and lower values of gelatinization enthalpy (ΔHg), and retrogradation enthalpy (ΔHr), as the VBTLP level increased. For JRS, VBTLP increased the peak viscosity and breakdown, reduced the final viscosity and setback, but for GRS it increased the peak viscosity, final viscosity, breakdown and setback. VBTLP also reduced the hardness and adhesiveness of the JRS gel. The values of lightness (L∗) for JRS and GRS with VBTLP decreased by 47.60 and 49.56%, respectively. Scanning electron microscopy (SEM) revealed that VBTLP caused looser matrices in dried JRS and GRS gels which had lower crystallinities compared with the control.
State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi 214122, China.
Yuan
Y
Xu
State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi 214122, China.
Mingcong
M
Fan
Institute of Agro-Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China.
Sumei
S
Zhou
State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi 214122, China. Electronic address: wl0519@163.com.
Li
L
Wang
State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi 214122, China.
Haifeng
H
Qian
State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi 214122, China.
Hui
H
Zhang
State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi 214122, China.
Xiguang
X
Qi
D008855:Microscopy, Electron, Scanning / Q000379:methods*; D012275:Oryza / Q000737:chemistry*; D018515:Plant Leaves / Q000737:chemistry*; D013213:Starch / Q000737:chemistry*; D029800:Vaccinium myrtillus / Q000737:chemistry*; D014783:Viscosity
D013213:Starch
Glutinous rice starch; Japonica rice starch; Pasting properties; Scanning electron microscopy; Thermal properties; Vaccinium bracteatum Thunb. leaf pigment