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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 #200482
Title: Physico-chemical Properties of Rice Starch Modified by Hydrothermal Treatment.

Author
item Shih, Frederick
item Daigle, Kim
item KING, J.M. - LSU BATON ROUGE
item AN, H.J. - LSU BATON ROUGE

Submitted to: American Chemical Society National Meeting
Publication Type: Abstract Only
Publication Acceptance Date: 5/10/2006
Publication Date: 9/5/2006
Citation: Shih, F.F., Daigle, K.W., King, J., An, H. 2006. Physico-chemical Properties of Rice Starch Modified by Hydrothermal Treatment. American Chemical Society National Meeting.

Interpretive Summary:

Technical Abstract: Rice starch of long grain and waxy cultivars were annealed (ANN) in excess water at 50C for 4 hours. They were also modified under moisture-heat treatment (MHT) conditions at 110 C, and various moisture contents (20%, 30%, and 40%) for 8 hrs. The modified products were analyzed by Rapid-Visco Analysis (RVA), Differential Scanning Colorimetry (DSC), X-ray Diffraction (XRD), and other pertinent analyses. Generally, these hydrothermal treatments altered the pasting and gelling properties of rice starch resulting in lower viscosity peak heights, lower setbacks, and greater gelling stability. The modified starch showed increased gelatinization temperatures, reduced peak widths or gelatinization temperature ranges, and the effects are more pronounced for moisture-heat treatment than annealing. Also, the typical A-type XRD pattern for rice starch remained unchanged after annealing or MHT at low moisture contents, and it changed to a weak V-type after the more severe MHT treatment at >40%.