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KMID : 0903520060490010049
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Journal of the Korean Society of Agricultural Chemistry and Biotechnology
2006 Volume.49 No. 1 p.49 ~ p.54
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Physicochemical Properties of Cross-linked Rice Starches
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Choi Hyun-Wook
Chung Koo-Min
Kim Chung-Ho
Baik Moo-Yeol
Moon Tae-Hwa
Park Cheon-Seok
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Abstract
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Physicochemical properties of cross-linked rice starches were investigated. Swelling power of crosslinked rice starch increased at relatively lower temperature (60oC) than native rice starch (70oC). Cross-linked rice starch showed lower solubility (1.7~6.1%) than native rice starch (2.2~13.8%) and solubility is not significantly different with the amount of phosphorus oxychloride. Pasting temperature (69.2~70.6oC) and peak viscosity (2,874~3,175 cp) of cross-linked rice starch were lower than native starch (71.6oC, 3,976 cp), but holding strength (2,177~2,708 cp) and final viscosity (3,424~3,826 cp) of cross-linked rice starch were higher than native starch (1,000 cp, 2312 cp). DSC thermal transitions of cross-linked rice starches were shifted to a lower temperature than native rice starch but there was no significant difference in gelatinization enthalpy between native and cross-linked rice starches. X-ray diffraction pattern of both native and cross-linked rice starches showed typical A-type crystal indicating that cross-linking had not affected the crystalline region of starch.
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KEYWORD
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cross-linked rice starch, swelling power, solubility, RVA, DSC, X-ray
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