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Molecules 2012, 17(9), 10946-10957; doi:10.3390/molecules170910946
Article

A Comparative Study of the Characteristics of Cross-Linked, Oxidized and Dual-Modified Rice Starches

1,2
, 1,2,* , 1,3,*  and 4
1 National Engineering Laboratory for Rice and By-product Further Processing, Central South University of Forestry & Technology, Changsha 410004, China 2 Faculty of Food Science and Engineering, Central South University of Forestry & Technology, Changsha 410004, China 3 College of Life Science and Technology, Central South University of Forestry & Technology, Changsha 410004, China 4 Department of Food Science and Technology, Hunan Biological Electromechanical Polytechnic, Changsha 410127, China
* Authors to whom correspondence should be addressed.
Received: 10 July 2012 / Revised: 31 August 2012 / Accepted: 3 September 2012 / Published: 12 September 2012
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Abstract

Rice starch was cross-linked with epichlorohydrin (0.3%, w/w, on a dry starch basis) and oxidized with sodium hypochlorite (2.5% w/w), respectively. Two dual-modified rice starch samples (oxidized cross-linked rice starch and cross-linked oxidized rice starch) were obtained by the oxidation of cross-linked rice starch and the cross-linking of oxidized rice starch at the same level of reagents. The physicochemical properties of native rice starch, cross-linked rice starch and oxidized rice starch were also studied parallel with those of the two dual-modified rice starch samples using rapid visco analysis (RVA), differential scanning calorimetry (DSC), dynamic rheometry and scanning electron microscopy (SEM). It was found that the levels of cross-linking and oxidation used in this study did not cause any significant changes in the morphology of rice starch granules. Cross-linked oxidized starch showed lower swelling power (SP) and solubility, and higher paste clarity in comparison with native starch. Cross-linked oxidized rice starch also had the lowest tendency of retrogradation and highest ability to resistant to shear compared with native, cross-linked, oxidized and oxidized cross-linked rice starches. These results suggest that the undesirable properties in native, cross-linked and oxidized rice starch samples could be overcome through dual-modification.
Keywords: rice starch; cross-linked starch; oxidized starch rice starch; cross-linked starch; oxidized starch
This is an open access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.

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MDPI and ACS Style

Xiao, H.-X.; Lin, Q.-L.; Liu, G.-Q.; Yu, F.-X. A Comparative Study of the Characteristics of Cross-Linked, Oxidized and Dual-Modified Rice Starches. Molecules 2012, 17, 10946-10957.

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