Influence of polyol on thermal and viscoelastic properties of rice starches during gelatinization
1997
Lii, C.-Y. | Lai, V.M.F. | Liu, K-F.
The thermal and dynamic viscoelastic characteristics of indica (KSS7) and japonica (TNu67) rice starches (starch:water = 1:2) during gelatinization have been investigated in polyol solutions, with DSC and dynamic rheometry. The results indicate that the increments of some critical temperatures (T-o, T-p, T-G' and T-G'max) in the thermograms and rheograms of rice starches are correlated well with the dynamic hydration number of polyol added. This firmly implies the importance ofpolyol-water interaction in delaying the initial gelatinization. Polyol-starch interactions appear to be different for low-MW polyol and maltodextrin (DE = 8 similar to 14) studied. As suggested by the changes in Delta H, tan delta and G'(95) values, the action from the plasticization of polyol presumably occurs during final gelatinization. These interactions and the plasticization of water and polyol cosolvents depend considerably on the granular structure of starch.
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Эту запись предоставил ZB MED Nutrition. Environment. Agriculture