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2018年79卷
《Food Hydrocolloids》
页码:71-80

Physicochemical properties of partially debranched waxy rice starch

Suthsiri Precha-Atsawanan, Santhanee Puncha-arnon, Yuree Wandee, Dudsadee Uttapap, Chureerat Puttanlek, Vilai Rungsardthong

Division of Biochemical Technology, School of Bioresources and Technology, King Mongkut's University of Technology Thonburi (Bang Khun Thian Campus), 49 Soi Thian Thale 25, Bang Khun Thian Chai Thale Road, Tha Kham, Bang Khun Thian, Bangkok 10150, Thailand

Abstract: Four important attributes (complexing ability, solubility, viscosity and gelling property) of partially debranched waxy rice starches (PDRSs) with different degrees of debranching (PDRS1-4) were investigated. The average chain lengths of PDRS1-4 were 87.2, 44.4, 30.2 and 21.4, respectively. All PDRSs had significantly lower viscosity and higher solubility than those of native starch. The retrogradation of PDRSs, as indicated by solubility values and gel appearances, increased with an increase of the degree of hydrolysis (DH). The gel characteristics of each PDRS were unique and varied with the DH, concentration, and storage temperature. At low temperature (4 ℃), PDRS3 and PDRS4 at concentrations ≥ 5% formed easily spreadable opaque firm gels, while only PDRS4 produced a firm gel at 30 ℃. Turbid solutions or solutions with small aggregates were observed for all PDRSs at 1% concentration. The complexing abilities of PDRSs with iodine increased when increasing the DH, and all PDRSs exhibited significantly higher complexing ability than native starch.

Keywords: Partially debranched starch;Waxy rice starch;Degree of hydrolysis;Physicochemical properties;Gelling property

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