Lipid oxidation is one of the important factors affecting the quality of α-instant rice. In this study, α-instant rice was detected with hydrogen peroxide value (POV), malondialdehyde value (MDA) and fatty acid value (FAV), colorimeter, electronic nose and HS-SPME GC/MS before and after storage. As well as, the effect of catalase treatment on the quality of α-instant rice during storage was investigated The results showed that the content of MDA in α-instant rice decreased by 41.4% in the late stage of the accelerated storage test (21 days), which was 4.3% lower than that of α-instant rice treated with BHT. At the same time, catalase had more advantages in maintaining the whiteness and aroma of α-instant rice, and inhibiting the aldehydes, ketones, hydrocarbons and various volatile odor substances produced by lipid oxidation of α-instant rice. Therefore, catalase, as a natural substitute for synthetic antioxidants, has great potential in the antioxidation of convenience foods.
BACKGROUND: Rice starch retrogradation is prone to occur during instant rice storage, which contributes to reduced viscosity, poor sensory characteristics, and shortened shelf life. The purpose of this study was to explore the anti-retrogradation effect of soybean soluble polysaccharides (SSPS) on instant rice and the possible interaction between SSPS and high-moisture starch products.RESULTS: We studied the effects of SSPS on the retrogradation of instant rice, using hardness as an index. The optimal amount of SSPS was 0.2%. Hardness, enthalpy, relative crystallinity, and full width at half maximum values were lower in the SSPStreated group than in the control group (no SSPS) during storage. The weight loss rate of instant rice had the following trend: SSPS-treated group (0 day) < control group (0 day) < SSPS-treated group (28 days) < control group (28 days). The lower the weight loss rate, the lower was the material loss. Scanning electron microscopy results showed that the gaps between starch granules were less obvious in the control group than in the SSPS-treated group during storage. The SSPS-treated group presented a starch network with uniform chambers. SSPS might compete with starch molecules for water absorption, thereby improving water retention and limiting starch retrogradation.
CONCLUSION:The results showed that adding SSPS to instant rice could effectively inhibit starch retrogradation, because the interaction of SSPS and amylopectin side chains inhibited the crosslinking of starch molecules through hydrogen bonds, which hindered the formation of ordered structures. It was helpful to understand the anti-retrogradation mechanism of SSPS during the storage of instant rice, and provided the basis for the industrial production of high-water-content starch foods.
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