Effect of Cross-Linking and Enzymatic Hydrolysis Composite Modification on the Properties of Rice Starches
Abstract
:1. Introduction
2. Results and Discussion
2.1. Degree of Cross-Linking
Samples | Concentration of EPI (%) | Degree of cross-linking (%) |
---|---|---|
R1 | 0.5 | 18.71 ± 0.11c |
R2 | 0.7 | 31.62 ± 0.23b |
R3 | 0.9 | 72.41 ± 0.38a |
2.2. Hydrolysis of Starches
Rice starches | Total amount of hydrolyzed material (%) |
---|---|
Hydrolyzed | 53.23 ± 0.71a |
Hydrolyzed-R1 | 40.21 ± 0.52b |
Hydrolyzed-R2 | 29.80 ± 0.37c |
Hydrolyzed-R3 | 11.44 ± 0.14d |
2.3. Adsorptive Capacity of Starches for Liquids
Rice starch | Adsorptive capacity (g/g sample) | |
---|---|---|
Water | Oil | |
Native | 1.61 ± 0.03e | 0.66 ± 0.01e |
Hydrolyzed | 1.98 ± 0.04d | 0.96 ± 0.01d |
Hydrolyzed-R1 | 3.84 ± 0.06a | 2.14 ± 0.06a |
Hydrolyzed-R2 | 3.01 ± 0.05b | 1.81 ± 0.04b |
Hydrolyzed-R3 | 2.42 ± 0.08c | 1.43 ± 0.03c |
2.4. Pasting Properties
Rice starch | Pasting temp (°C) | Peak Visco (cP) | Breakdown (cP) | Setback (cP) |
---|---|---|---|---|
Native | 78.9 ± 0.7 | 3186.2 ± 37.1 | 1478.1 ± 15.2 | 1754.3 ± 18.1 |
Hydrolyzed | 75.2 ± 0.5 | 2738.3 ± 31.2 | 1563.1 ± 16.4 | 1104.1 ± 10.2 |
Hydrolyzed-R1 | 79.1 ± 0.8 | 2142.2 ± 23.6 | 874.2 ± 10.3 | 768.2 ± 6.4 |
Hydrolyzed-R2 | 79.8 ± 0.7 | 1649.1 ± 17.5 | 821.3 ± 9.5 | 705.1 ± 5.8 |
Hydrolyzed-R3 | 80.3 ± 0.9 | 1173.3 ± 11.4 | 783.4 ± 8.7 | 652.2 ± 4.9 |
2.5. Thermal Properties
Rice starch | Gelatinization (°C) | Retrogradation (°C) | ||||
---|---|---|---|---|---|---|
To | Tp | ΔHgel (J/g) | To | Tp | ΔHret (J/g) | |
Native | 64.82± 0.51d | 71.63 ± 1.01d | 7.81 ± 0.22d | 52.14 ± 0.55d | 55.42 ± 0.43d | 2.81 ± 0.11a |
Hydrolyzed | 61.54 ± 0.62e | 70.41 ± 0.84e | 5.30 ± 0.14e | 48.61 ± 0.54e | 52.34 ± 0.40e | 1.21 ± 0.09b |
Hydrolyzed-R1 | 70.21 ± 0.83c | 80.12 ± 0.95c | 8.53 ± 0.31c | 57.63 ± 0.58c | 59.72 ± 0.52c | 0.81 ± 0.08c |
Hydrolyzed-R2 | 75.50 ± 0.94b | 87.20 ± 1.10b | 9.21 ± 0.36b | 62.30 ± 0.61b | 66.51 ± 0.57b | 0.51 ± 0.07d |
Hydrolyzed-R3 | 79.82 ± 0.88a | 91.43 ± 1.23a | 10.32 ± 0.41a | 66.51 ± 0.67a | 68.83 ± 0.60a | 0.11 ± 0.02e |
2.6. Flowing Characteristics
3. Experimental
3.1. Materials
3.2. Preparation of Cross-Linked Starch
3.3. Degree of Cross-Linking
3.4. Hydrolysis of Starch by α-Amylase
3.5. Determination of Adsorptive Capacity for Liquids
3.6. Pasting Properties
3.7. Differential Scanning Calorimetry (DSC)
3.8. Measurement of Flow Behavior
3.9. Statistical Analyses
4. Conclusions
Acknowledgments
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Xiao, H.; Lin, Q.; Liu, G.-Q. Effect of Cross-Linking and Enzymatic Hydrolysis Composite Modification on the Properties of Rice Starches. Molecules 2012, 17, 8136-8146. https://doi.org/10.3390/molecules17078136
Xiao H, Lin Q, Liu G-Q. Effect of Cross-Linking and Enzymatic Hydrolysis Composite Modification on the Properties of Rice Starches. Molecules. 2012; 17(7):8136-8146. https://doi.org/10.3390/molecules17078136
Chicago/Turabian StyleXiao, Huaxi, Qinlu Lin, and Gao-Qiang Liu. 2012. "Effect of Cross-Linking and Enzymatic Hydrolysis Composite Modification on the Properties of Rice Starches" Molecules 17, no. 7: 8136-8146. https://doi.org/10.3390/molecules17078136