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KMID : 1024420110150040382
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Food Engineering Progress
2011 Volume.15 No. 4 p.382 ~ p.387
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Physiochemical Properties of Dual-Modified (Cross-linked and Hydroxypropylated) Rice Starches
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Choi Hyun-Wook
Hong Sa-Hoon
Choi Sung-Won
Kim Chang-Nam
Yoo Seung-Seok
Kim Byung-Yong
Baik Moo-Yeol
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Abstract
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Physicochemical properties of dual-modified rice starches, cross-linked (with POCl3) and hydroxypropylated (with propylene oxide) rice starches, were studied. Rice starch was cross-linked using POCl3 (0.005%, 0.02% (v/w)) at 45oC for 2 hr and then hydroxypropylated using propylene oxide (2%, 6%, 12% (v/w)) at 45oC for 24 hr, respectively. Swelling power, solubility, thermal properties (DSC) and pasting properties (RVA) of cross-linked and hydroxypropylated (CLHP) rice starches were determined. Swelling power of CLHP rice starch increased at relatively lower temperature than native rice starch. Solubility of CLHP rice starch was lower than that of native rice starch. Peak viscosity of CLHP rice starch was lower than that of native starch while holding strength and final viscosity were increased with modification. Breakdown value was lower and setback value was higher than native rice starch. DSC thermal transitions of CLHP rice starch shifted toward lower temperature. Amylopectin-melting enthalpy of CLHP rice starch decreased, whereas it was not affected by the amount of POCl3.
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KEYWORD
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dual-modified rice starch, swelling power, solubility, RVA, DSC
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