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KMID : 1011620170330030307
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Korean Journal of Food and Cookey Science
2017 Volume.33 No. 3 p.307 ~ p.315
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Granular Morphology and Thermal Properties of Acid-Hydrolyzed Rice Starches with Different Amylose Contents
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No Jun-Hee
Lee Chae-Eun
Shin Mal-Shick
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Abstract
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Purpose: To develop nano-sized starch particles for application as dietary fiber sources in liquid food system, the morphology and thermal properties of acid hydrolyzed rice starches with different amylose contents were evaluated.
Methods: Rice starches purified from three Korean cultivars, including Goami, Hopyeong, and Hwaseonchal, were hydrolyzed with 2.2 N HCl solution in a 35°C shaking water bath (100 rpm) for 7, 10 and 15 days.
Results: Acid hydrolysis rates of rice starches increased with increasing hydrolysis duration, and rates for Goami, Hopyeong, and Hwaseonchal were 28.74-38.50%, 38.96-49.53%, and 40.24-48.88%, respectively. The granular size of acid hydrolyzed starches decreased to 122.4-479.9 nm, whereas granular aggregation increased with increasing hydrolysis duration. In particular, waxy rice starch of Hwaseonchal was composed of many tiny granules without aggregates. Gelatinization temperature and temperature range increased with increasing hydrolysis duration. All starches showed A type crystallinity using an x-ray diffractometer, regardless of acid hydrolysis.
Conclusion: It is suggested that nanoparticles could be prepared by acid hydrolysis of rice starches, and waxy rice starch is the most preferred source for application.
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KEYWORD
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rice starch, acid hydrolysis, nano particle, amylose content, crystallinity
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