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:: Volume 5, Issue 4 (Oct-Dec 2018 2018) ::
Nutr Food Sci Res 2018, 5(4): 31-41 Back to browse issues page
Physicochemical Properties of Low and High Amylose Cross-Linked Rice Starches
Foroud Bagheri , Mohsen Radi , Sedigheh Amiri
Department of Food Science and Technology, Yasooj Branch, Islamic Azad University, Yasooj, Iran , msnradi@gmail.com
Abstract:   (3824 Views)
Background and Objectives: As chemical methods are commonly used to modify the starch properties, in this study, the influence of chemical modification using POCl3 on the rice starch function was evaluated.
Materials and Methods: Rice starch was isolated by alkaline extraction of the proteins and cross-linked rice starches were prepared from reactions between native rice starch (low and high amylose) and varied concentrations of POCl3 (0.1, 0.2 and 0.3 % w/w). The physicochemical, rheological and morphological properties of rice starches (water absorption and solubility, pasting viscosity parameters, light transmittance, freeze-thaw stability, and scanning electron microscopy) were evaluated.
Results: According to SEM micrographs, cross-linking did not affect granule size or shape. The cross-linked starches showed lower solubility than that of the native starches and solubility decreased with increasing the concentration of cross-linking agent. Cross-linking decreased the capability of starches to absorb water at high concentration of cross-linking agent (0.3%). The paste clarity and pasting viscosity parameters of cross-linked samples were lower than their native starches and decreased with POCl3 concentration. The freeze-thaw stability of rice starches improved by cross-linking and increased with an increase in cross-linking agent concentration. Regarding amylose content, low amylose rice starches showed lower water solubility, water absorption and freeze-thaw stability and higher pasting viscosity parameters than those of high amylose ones.
Conclusions: The results of this study suggest that high amylose cross-linked rice starch can be used in food systems in which higher stability, or controlled increase of viscosity is desired during their processing.
Keywords: Rice starch, Low amylose, High amylose, Functional properties
Full-Text [PDF 943 kb]   (1740 Downloads)    
Article type: Research | Subject: Food Science
Received: 2017/06/29 | Accepted: 2018/09/30 | Published: 2018/12/1
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Bagheri F, Radi M, Amiri S. Physicochemical Properties of Low and High Amylose Cross-Linked Rice Starches . Nutr Food Sci Res 2018; 5 (4) :31-41
URL: http://nfsr.sbmu.ac.ir/article-1-242-en.html
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Creative Commons License This work is licensed under a Creative Commons Attribution-NonCommercial 4.0 International License.
Volume 5, Issue 4 (Oct-Dec 2018 2018) Back to browse issues page
Nutrition and Food Sciences Research
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