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KMID : 0380620200520010031
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Korean Journal of Food Science and Technology
2020 Volume.52 No. 1 p.31 ~ p.39
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Effects of heat-moisture treatment on functional properties of high amylose rice starches with different crystalline types
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Huang Meng-Yao
No Jun-Hee
Shin Mal-Shick
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Abstract
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The effects of heat?moisture treatment (HMT) on the functional properties of high amylose rice starches (HARSes) purified from Korean rice varieties (A-type Goami and Singil and B-type Dodamssal and Goami2) were investigated. HMT was accomplished with moisture contents of 18 and 27% and heated at 100oC for 16 h. While the amylose content, swelling power and solubility decreased after HMT, the water binding capacity and resistant starch (RS) content increased with increasing moisture content after HMT. The X-ray diffraction patterns of all HARSes did not change after HMT, but a decrease in the intensity of peak at 2θ=5o was observed in B-type HMT HARSes. While the starch granules aggregated after HMT, their shape and size remained unchanged. B-type HARSes exhibited higher gelatinization temperatures and lower pasting viscosities than A-type HARSes following HMT. The results, thus, suggest that while the crystalline intensity of B-type Dodamssal and Goami2 rice starches did not change after HMT, the RS content, water binding capacity, and pasting temperatures of all HARSes increased with increasing moisture content after HMT.
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KEYWORD
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high amylose rice starch, B-type crystallinity, heat moisture treatment, resistant starch content, functional property
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