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ARS Home » Southeast Area » New Orleans, Louisiana » Southern Regional Research Center » Food Processing and Sensory Quality Research » Research » Publications at this Location » Publication #143208
Title: PASTING PROPERTY DIFFERENCES OF COMMERCIAL AND ISOLATED RICE STARCH WITH ADDED LIPIDS AND B-CYCLODEXTRIN

Author
item LIANG, XIAOMING - LSU AG. CENTER
item KING, JOAN - LSU AG. CENTER
item Shih, Frederick

Submitted to: Cereal Chemistry
Publication Type: Peer Reviewed Journal
Publication Acceptance Date: 7/15/2002
Publication Date: 11/1/2002
Citation: Liang, X., King, J., Shih, F.F. 2002. Pasting property differences of commercial and isolated rice starch with added lipids and b-cyclodextrin. Cereal Chemistry.

Interpretive Summary: Starch is useful in foods because it provides desirable pasting properties to the food system. However, these properties vary depending on the sources of starch and interactions with other food components. This research evaluated the effects of processing and added lipids and beta-cyclodextrin on the pasting properties of rice starch. It provides valuable information on the use of rice starch in foods for the development and improvement of textural and sensory qualities.

Technical Abstract: Lipids are known to generally affect starch properties but the effects of lipid structure and B-cyclodextrin (B-CD) on different starches has not been investigated. This study compared the effects of lipids and B-CD on pasting properties of isolated rice starch with commercial rice starch. Four was defatted by Soxhlet extraction and deproteinated by alkaline protease digestion. Fatty acids, monopalmitin (MP), tripalmitin, lysophosphatidylcholine (LC), lysophophatidylethanolamine (LE), each added at 0.2 and 0.6% (starch db), and B-CD added at 2 and 6% (starch db) were tested. Pasting temperature (PT) increased with added phospholipid, particularly in the commercial starch, while all lipids except tripalmitin increased final viscosity (FV) and total setback (TSB). Breakdown (BKD) was mainly affected and increased by up to 39 RV for fatty acids while decreasing by up to 80 RV for other lipids in both starches. TSB doubled by the addition of 0.6% MP but decreased to one third by 0.6% LE or LC. Addition of B-CD decreased minimum viscosity (MV) and FV while increasing BKD in isolate but decreased TSB in commercial starch.