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The Effect of Three Gums on the Retrogradation of Indica Rice Starch

1,2,†, 1,2,†, 1,2,* and 1,2
College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China
Key Laboratory of Environment Correlative Dietology, Huazhong Agricultural University, Ministry of Education, Wuhan 430070, China
Author to whom correspondence should be addressed.
These authors contributed equally to this work.
Nutrients 2012, 4(6), 425-435;
Received: 21 April 2012 / Revised: 6 May 2012 / Accepted: 18 May 2012 / Published: 29 May 2012
PDF [233 KB, uploaded 29 May 2012]


Retrograded starch (RS3) was produced from indica rice starch with three kinds of gums (konjac glucomannan, KGM; carrageenan, CA, USA; and gellan, GA, USA) by autoclaving, respectively, and the effect of the gums on the retrogradation behavior of starch was estimated. The influences of polysaccharide concentration, sodium chloride concentration, autoclaving time, refrigerated time, and pH value on RS3 formation were discussed. Except for sodium chloride’s persistent restraint on RS3, the others all forced RS3 yields higher at first, but lowered it after the peak value. The influencing sequence of these impact factors was: sodium chloride concentration > polysaccharide concentration > autoclaving time > refrigerated time > pH value. The results also proved that in the three gums, KGM plays the most significant role in RS3 changing. It was concluded that the incorporation of each of these three gums into starch, especially KGM, results in an increase or decrease of RS3 under different conditions. This phenomenon could be taken into consideration when developing starchy food with appropriate amount of RS3. View Full-Text
Keywords: indica rice starch; retrograded starch; konjac glucomannan; carrageenan; gellan indica rice starch; retrograded starch; konjac glucomannan; carrageenan; gellan

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Song, R.; Huang, M.; Li, B.; Zhou, B. The Effect of Three Gums on the Retrogradation of Indica Rice Starch. Nutrients 2012, 4, 425-435.

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