JOURNAL OF LIGHT INDUSTRY

CN 41-1437/TS  ISSN 2096-1553

Volume 26 Issue 6
December 2025
Article Contents
ZHENG Xinyue, HUANG Sirong, JIANG Ruyi, et al. Effect of ethanol on structures and properties of Japonica rice during heat-moisture treatment[J]. Journal of Light Industry, 2025, 40(6): 13-19. doi: 10.12187/2025.06.002
Citation: ZHENG Xinyue, HUANG Sirong, JIANG Ruyi, et al. Effect of ethanol on structures and properties of Japonica rice during heat-moisture treatment[J]. Journal of Light Industry, 2025, 40(6): 13-19. doi: 10.12187/2025.06.002 shu

Effect of ethanol on structures and properties of Japonica rice during heat-moisture treatment

  • Corresponding author: CHI Chengdeng, c_cd@fjnu.edu.cn
  • Received Date: 2025-01-30
    Accepted Date: 2025-04-20
    Available Online: 2025-12-15
  • 【Objective】 To improve the food processing adaptability and practical value of Japonica rice. 【Methods】 Heat-moisture treatment (moisture content: 25%) was used for the modification of Japonica rice. The effects of ethanol at 40%, 80%, and 120% of the moisture content on structural properties (amylose content, morphology, crystalline structure) and functional properties (pasting properties, cooking loss, digestibility) were systematically investigated. 【Results】 Heat-moisture treatment significantly reduced the amylose content and A-type crystallinity, while promoting the formation of V-type crystalline structures. This enhanced thermal stability and reduced viscosity and cooking loss. The addition of ethanol did not alter the crystalline structure type but induced microstructural disruption, reducing A-type crystallinity while increasing amylose content and V-type crystalline formation. Moderate ethanol concentrations (40%~80%) caused greater disruption of A-type structures and promoted V-type crystallization, thereby improving thermal stability and rapidly digestible starch content while decreasing viscosity and cooking loss. At 120% ethanol concentration, A-type crystallinity remained stable but V-type crystalline formation decreased, leading to reduced thermal stability, increased viscosity and cooking loss, and elevated slowly digestible starch content. 【Conclusion】 The structural and functional properties of Japonica rice can be precisely modulated by controlling ethanol concentrations during heat-moisture treatment.
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