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KMID : 0380619880200060834
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Korean Journal of Food Science and Technology
1988 Volume.20 No. 6 p.834 ~ p.839
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Effects of Defatting and Reincorporation with Fatty Acid on the Physicochemical Characteristics of Rice Starch
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Oh Doo-Hwan
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Abstract
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Physicochemical properties of defatted and 1% palmitic acid reincorporated rice starch were investigated comparing with nondefatted starch. Amylose content of defatted starch was higher than that of nondefatted and reincorporated starch. Transmittance, swelling power and solubility of nondeffated and reincorporated starch exhibited two stage behavior but these behaviors were d isappaered by defatting. All starches showed a typical A type in X-ray diffraction but relative crystallinity was decreased by defatting. Also by defatting, peak viscosity and break down of amylogram were disappeared and set back was increased.
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