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KMID : 0903519900330030223
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Journal of the Korean Society of Agricultural Chemistry and Biotechnology
1990 Volume.33 No. 3 p.223 ~ p.230
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Gelatinization properties of heat - moisture treated waxy rice starches
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Abstract
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Clelatinization properties of heat-moisture treated Olchal(japonica) and Hankang-chalbyeo(j x indices) waxy rice starches were compared. The blue value, light transmittance of starch suspension and viscosity in sodium hydroxide solution were similar between two starches. Olchal starch showed lower water binding capacity, swelling power and peak viscosity by amylograph than Hankan-chalbyeo starch. Upon heat-moisture treatments all above parameters were decreased. The critical sodium hydroxide concentration for gelatinization was increased by treatments. The initial pasting temperature of Olchal starch was higher than that of Hankangchalbyeo. All amylograph reference points increased by the treatments except the maximum viscosity of 21% moisture-treated Olchal starch. Starches tested at 18% moisture level shoved the highest value of consistency index. The activation energy of consistency index for gelatinized Olchal starch was lower than that for Hankangchalbyeo starch. The heat-moisture treatments had no effect on activation energy.
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