|
KMID : 0380620080400030290
|
|
Korean Journal of Food Science and Technology
2008 Volume.40 No. 3 p.290 ~ p.296
|
|
|
Engineering/Processing/Sensory Evaluation : Physicochemical Properties of Cross-linked and Partially Enzymatically Hydrolyzed (CLE) Waxy Rice Starch
|
|
Yu Chul
Kim Sung-Woo
Kim Chong-Tai
Choi Sung-Won
Kim Byung-Yong
Baik Moo-Yeol
|
|
|
Abstract
|
|
|
|
This study examined the physicochemical properties of chemically and enzymatically cross-modified waxy rice starches. The waxy rice starch was cross-linked using phosphorous oxychloride, and then partially hydrolyzed with four commercial α-amylases (Fungamyl, Termamyl, Liquozyme, Kleistase). Swelling power and the moisture sorption isotherm did not change with cross-modification. Two cross-modified waxy rice starches (hydrolyzed with Termamyl and Liquozyme) showed higher solubilities than native starch and the two other cross-modified starches (hydrolyzed with Fungamyl and Kleistase). In terms of RVA characteristics, the two cross-modified waxy rice starches hydrolyzed with Termamyl and Liquozyme, respectively, had lower peak viscosity, holding strength, and final viscosity than the native starch. However, the two starches hydrolyzed with Fungamyl and Kleistase, respectively, revealed higher peak viscosity, holding strength, and final viscosity than the native starch. No differences were displayed in the X-ray diffraction patterns and DSC thermal characteristics of the cross-modified waxy rice starch as compared to both the native and cross-linked starches, indicating that cross-linking and enzymatic hydrolysis occurred in the amorphous region and did not alter the crystalline region.
|
|
|
KEYWORD
|
|
|
waxy rice starches, cross-linking, α-amylase, cross-modification, physicochemical properties
|
|
|
FullTexts / Linksout information
|
|
|
|
|
|
Listed journal information
|
|
|
|