Keywords
Water Soaked,Cadmium,Rice Flour,Cut,Quality
Abstract
The response surface method was used to optimize the process conditions of water immersion method to reduce cadmium in cadmium-contaminated rice flour. The impact of water immersion method on the nutritional content of rice flour was determined under optimal conditions, and the scanning electron microscope, differential scanning calorimeter, and X-ray were used. Diffraction, infrared spectroscopy and other methods were used to study the effects of water immersion method on the morphology, thermodynamic characteristics, starch crystal structure and functional groups of rice flour. The results show that the best conditions for reducing cadmium in rice flour by water immersion method are water immersion temperature 42 ¡æ, material-liquid ratio 1:3 (g/mL), and water immersion time 47 h. At this time, the cadmium content is (0.459¡À0.006) mg/kg, the cadmium removal rate in rice flour reached (61.75¡À4.31)%, and the cadmium content in rice flour after treatment was (0.176¡À0.003) mg/kg. Under the optimal process conditions, the protein content in rice flour decreased significantly (P<0.05), and the fat, starch, and ash content also decreased slightly (P<0.05). After the rice flour is soaked in water, the gelatinization starting temperature decreases, while the peak temperature changes very little, indicating that the rice flour crystal lamellae are destroyed and the stability is reduced. The amylose content in the rice flour may increase, but the water immersion treatment does not destroy it. Starch grain crystal component in rice flour. The surface spacing of water-soaked rice flour is slightly reduced, indicating that water immersion may cause the hardness, chewiness, resilience, and cohesiveness of rice flour products to decrease compared with raw materials. Rice flour does not create new chemical bonds or groups during the water soaking process
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Original research done by Wu Yongning, Gong Zhiyong, Wang Lei, Chen Yuwei
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