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KMID : 0380620120440050577
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Korean Journal of Food Science and Technology
2012 Volume.44 No. 5 p.577 ~ p.582
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Preparation and Physicochemical Characteristics of Octenyl Succinated Rice Starches Based on Amylose Content
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Jung Myung-Hoon
Youn Kwang-Sup
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Abstract
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The purpose of this study was to investigate the preparation and physicochemical characteristics of noctenylsuccinylated (OSAn) rice starches with different rice amylose contents. Amylose contents of Jinsumi flour and Milyang 261 flour were 15.42 and 20.31%, respectively. After processing by alkali treatment, amylose contents of Jinsumi rice starch and Milyang 261 rice starch were 34.21% and 39.32%, respectively. After OSAn treatment, the degree of substitution and reaction efficiency of Jinsumi starch were higher than those of Milyang 261. The stability of the modified Jinsumi emulsion was higher than that of the Milyang 261 emulsion. Viscosity of the Jinsumi emulsion was higher than that of the Milyang 261 emulsion. When the emulsions were spray dried, modified Jinsumi rice starch showed excellent coating efficiency compared to that of modified Milyang 261 rice starch. Therefore, Jinsumi was more suitable than Milyang 261 to apply for encapsulation as wall materials.
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KEYWORD
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rice starch, octenyl succinated starch, amylose content, spray drying
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