Physicochemical and Gelatinization Properties of Starches Separated from Various Rice Cultivars
2015
Woo, Hee‐Dong | We, Gyoung Jin | Kang, Tae‐Young | Shon, Kee Hyuk | Chung, Hyung‐Wook | Yoon, Mi‐Ra | Lee, Jeom‐Sig | Ko, Sanghoon
Morphological, viscoelastic, hydration, pasting, and thermal properties of starches separated from 10 different rice cultivars were investigated. Upon gelatinization, the G′ values of the rice starch pastes ranged from 37.4 to 2057 Pa at 25 °C, and remarkably, the magnitude depended on the starch varieties. The rheological behavior during gelatinization upon heating brought out differences in onset in G′ and degree of steepness. The cultivar with high amylose content (Goami) showed the lowest critical strain (γc), whereas the cultivars with low amylose content (Boseokchal and Shinseonchal) possessed the highest γc. The amylose content in rice starches affected their pasting properties; the sample possessing the highest amylose content showed the highest final viscosity and setback value, whereas waxy starch samples displayed low final viscosity and setback value. The onset gelatinization temperatures of the starches from 10 rice cultivars ranged between 57.9 and 64.4 °C. The amylose content was fairly correlated to hydration and pasting properties of rice starches but did not correlate well with viscoelastic and thermal characteristics. The combined analysis of hydration, pasting, viscoelastic, and thermal data of the rice starches is useful in fully understanding their behavior and in addressing the processability for food applications.
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