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Dynamic Rheological Properties of Hydroxypropylated Rice Starches during the Aging Process
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Aging 과정 중 하드록시프로필화 쌀전분의 동적 레올로지 특성

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Type
Academic journal
Author
Hye-Mi Choi (동국대학교) Byoungseung Yoo (동국대학교)
Journal
Korean Society of Food Science and Technology Korean journal of food science and technology Vol.39 No.5 KCI Accredited Journals SCOPUS
Published
2007.10
Pages
584 - 587 (4page)

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Dynamic Rheological Properties of Hydroxypropylated Rice Starches during the Aging Process
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The effect of molar substitution (MS, 0.030-0.118) on the dynamic rheological properties of hydroxypropylated rice starch pastes (5%, w/w) was investigated by small-deformation oscillatory measurements during aging. The magnitudes of storage (G') and loss (G") moduli measured at 4℃ before aging increased with an increase in MS in the range of 0.030-0.118, while those of tan δ (the ratio of G"/G') decreased. The G' values of hydroxypropylated rice starches, as a function of aging time (10 hr) at 4℃, increased rapidly at the initial stage, and then reached a plateau region at shorter aging times. However, for the native starch, the plateau values were not observed for G' after a long aging time. Increasing the MS resulted in a decrease in plateau values. The rate constant (K) for structure development during aging was described by first-order kinetics. The K values of hydroxypropylated rice starches at 0.086 and 0.118 MS were much lower than the K value at 0.030 MS.
#Hydroxypropylation #rice starch #rheology #storage modulus

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References (25)

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1. [학술지(정기간행물)] - Bemiller JN / 1996 / Carbohydrate. 3rd ed : 157 ~ 223 google schola 2. [학술지(정기간행물)] - Hermanoon AM / 1996 / Developments in the understandingof starch functionality 7 ( ) : 345 ~ 353 google schola 3. [학술지(정기간행물)] - Ahmad FB / 1998 / Rheological properties of sago starch 46 : 4060 ~ 4065 google schola 4. [학술지(정기간행물)] - Dl-Hinnawy SI / 1982 / Preparationand evaluation of hydroxypropyl starch : 65 ~ 69 google schola 5. [학술지(정기간행물)] - Luallen TE / 1985 / Starch as a functional ingredient : 92 ~ 94 google schola

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