A Comparative Study of the Characteristics of Cross-Linked, Oxidized and Dual-Modified Rice StarchesReport as inadecuate




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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.



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





Author: Hua-Xi Xiao 1,2, Qin-Lu Lin 1,2,* , Gao-Qiang Liu 1,3,* and Feng-Xiang Yu 4

Source: http://mdpi.com/



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