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Physicochemical Properties of Cross-linked Rice Starches
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가교화 쌀 전분의 이화학적 특성

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Type
Academic journal
Author
Choi, Hyun-Wook (경희대학교 생명자원과학연구원,대상[주] 전분당연구소) Chung, Koo-Min (국립안동대학교 식품생명공학과) Kim, Chung-Ho (서원대학교 식품영양학과) Moon, Tae-Hwa (서울대학교 식품생명공학과) Park, Cheon-Seok (경희대학교 생명자원과학연구원) Baik, Moo-Yeol (경희대학교 생명자원과학연구원)
Journal
한국응용생명화학회 Applied Biological Chemistry Applied Biological Chemistry 제49권 제1호 KCI Accredited Journals SCOPUS
Published
2006.1
Pages
49 - 54 (6page)

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Physicochemical Properties of Cross-linked Rice Starches
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Physicochemical properties of cross-linked rice starches were investigated. Swelling power of cross-linked rice starch increased at relatively lower temperature $(60^{\circ}C)$ than native rice starch $(70^{\circ}C)$. Cross-linked rice starch showed lower solubility $(1.7{\sim}6.1%)$ than native rice starch $(2.2{\sim}13.8%)$ and solubility is not significantly different with the amount of phosphorus oxychloride. Pasting temperature $(69.2{\sim}70.6^{\circ}C)$ and peak viscosity $(2,874{\sim}3,175\;cp)$ of cross-linked rice starch were lower than native starch $(71.6^{\circ}C,\;3,976\;cp)$, but holding strength $(2,177{\sim}2,708\;cp)$ and final viscosity $(3,424{\sim}3,826 \;cp)$ of cross-linked rice starch were higher than native starch (1,000 cp, 2,312 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.
#cross-linked rice starch #swelling power #solubility #RVA #DSC #X-ray

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