FOOD SCIENCE

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Retrogradation Properties of Restructured Brown Rice

SHEN Wangyang1,2, YAN Mengting1, SUN Wei1, CHEN Xuan1, GAO Hong3, ZHAO Yongwu4, ZHOU Jian1,2   

  1. 1. College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, China;
    2. Hubei Collaborative Innovation Center for Processing of Agricultural Products, Wuhan 430023, China;
    3. Institute of Processing of Agricultural Produce and Nuclear Agricultural Research, Hubei Academy of Agricultural Science,
    Wuhan 430064, China; 4. COFCO Food Science Technology (Wuhan) Co. Ltd., Wuhan 430415, China
  • Online:2016-05-15 Published:2016-05-18

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Abstract:

The Avrami equation (describing the transformation kinetics in crystallization and solid state phase transition)
and the hardness of restructured brown rice were investigated by DSC and texture analyzer in the present study. Its
retrogradation properties were also explored. The results showed that the exponent n in the Avrami equation was less than
1. The crystallization was based on one-step nucleation. The amylose content significantly affected the Avrami parameter n,
while there was no significant difference between maximum retrogradation degree of amylopectin and amylose content. At
the same time, significantly negative correlation was observed between the parameter n and the crystal growth rate k. The
maximum degree of retrogradation and the crystal growth rate k were significantly negatively correlated with each other. The
hardness of cooked restructured brown rice showed its retrogradation degree.

Key words: restructuring brown rice, amylose, Avrami equation, hardness

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