Properties of rice cooked with commercial water-soluble soybean polysaccharides extracted under weakly acidic conditions from soybean cotyledons

被引：30
|
作者：
Furuta, H
Nakamura, A
Ashida, H
Asano, H
Maeda, H
Mori, T
机构：
[1] Fuji Oil Co Ltd, Specialty & Funct Food Ingredients Dev Sect, Osaka 5980061, Japan
[2] Fuji Oil Co Ltd, Tsukuba R&D Ctr, New Ingredients Res Inst, Tsukuba, Ibaraki 3002497, Japan
[3] Kyoto Univ, Grad Sch Agr, Div Agron & Hort Sci, Lab Qual Anal & Assessment, Kyoto 6110011, Japan
来源：
BIOSCIENCE BIOTECHNOLOGY AND BIOCHEMISTRY | 2003年 / 67卷 / 04期
关键词：
cooked rice; water-soluble soybean polysaccharide; starch; gelatinization;
D O I：
10.1271/bbb.67.677
中图分类号：
Q5 [生物化学]; Q7 [分子生物学];
学科分类号：
071010 ; 081704 ;
摘要：
It has been found that commercial water-soluble soybean polysaccharides (SSPS) can make cooked rice and noodles non-sticky and prevent rice grains and noodles from adhering to each other. We studied in detail the phenomenon of rice cooked with SSPS. We assumed that the phenomenon resulted from the interaction between SSPS and starch during cooking, and studied the effects of SSPS on the gelatinizing behavior of rice starch by using a Rapid-Visco-Analyzer. The addition of SSPS reduced the viscosity of the gelatinized starch. This lower final viscosity of the rice starch was more distinct from than that of potato starch. These results imply that the properties of SSPS in forming a non-sticky condition might result from a decrease in the viscosity of the gelatinized starch.
引用
收藏
页码：677 / 683
页数：7
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