TY - JOUR
T1 - Physical properties of cross-linked and acetylated normal and waxy rice starch
AU - Liu, Huijun
AU - Ramsden, Lawrence
AU - Corke, Harold
N1 - Copyright:
Copyright 2020 Elsevier B.V., All rights reserved.
PY - 1999/7
Y1 - 1999/7
N2 - Waxy and normal starches present wide biological diversity in their structure. The objective of this study was to investigate the effect of chemical modification on the physical properties of cross-linked and acetylated normal (NR) and waxy (WR) rice starch. Cross-linking increased shear stability and decreased swelling power and solubility of NR and WR, but increased viscosity, pasting temperature, and heat of gelatinization of WR, and decreased pasting temperature and heat of gelatinization of NR. Acetylation increased viscosity and solubility of NR and WR, while it increased the swelling power of NR, and decreased the swelling power of WR. Cross-linking increased hardness and adhesiveness of NR and WR gels, while acetylation increased hardness but decreased adhesiveness of the gels. Freeze-thaw stability results showed that both acetylation and cross-linking decreased retrogradation of NR, but increased it in WR.
AB - Waxy and normal starches present wide biological diversity in their structure. The objective of this study was to investigate the effect of chemical modification on the physical properties of cross-linked and acetylated normal (NR) and waxy (WR) rice starch. Cross-linking increased shear stability and decreased swelling power and solubility of NR and WR, but increased viscosity, pasting temperature, and heat of gelatinization of WR, and decreased pasting temperature and heat of gelatinization of NR. Acetylation increased viscosity and solubility of NR and WR, while it increased the swelling power of NR, and decreased the swelling power of WR. Cross-linking increased hardness and adhesiveness of NR and WR gels, while acetylation increased hardness but decreased adhesiveness of the gels. Freeze-thaw stability results showed that both acetylation and cross-linking decreased retrogradation of NR, but increased it in WR.
UR - http://www.scopus.com/inward/record.url?scp=0000520233&partnerID=8YFLogxK
U2 - 10.1002/(sici)1521-379x(199907)51:7<249::aid-star249>3.3.co;2-f
DO - 10.1002/(sici)1521-379x(199907)51:7<249::aid-star249>3.3.co;2-f
M3 - 文章
AN - SCOPUS:0000520233
VL - 51
SP - 249
EP - 252
JO - Starch/Staerke
JF - Starch/Staerke
SN - 0038-9056
IS - 7
ER -