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Impact of single and dual modifications on physicochemical properties of japonica and indica rice starches

Authors
Lee, Su-JinHong, Joo YeonLee, Eun-JungChung, Hyun-JungLim, Seung-Taik
Issue Date
20-5월-2015
Publisher
ELSEVIER SCI LTD
Keywords
Rice starch; Acetylation; Hydroxypropylation; Cross-linking; Dual-modification
Citation
CARBOHYDRATE POLYMERS, v.122, pp.77 - 83
Indexed
SCIE
SCOPUS
Journal Title
CARBOHYDRATE POLYMERS
Volume
122
Start Page
77
End Page
83
URI
https://scholar.korea.ac.kr/handle/2021.sw.korea/93535
DOI
10.1016/j.carbpol.2015.01.009
ISSN
0144-8617
Abstract
The japonica (JR) and indica (IR) rice starches were modified by acetylation, hydroxypropylation, cross-linking, and dual modification (cross-linked acetylation and cross-linked hydroxypropylation) and the effects of single and dual chemical modifications of JR and WR on the physicochemical properties were investigated. The JR had a greater substitution degree of acetyl or hydroxypropyl groups than IR. The dual-modified JR showed broader gelatinization temperature range than corresponding single-modified starches, but narrower it in IR. The dual-modified JR and IR showed higher pasting temperature and lower breakdown than their corresponding single-modified starches. The dual modification with JR and IR induced significant increase in gel hardness as compared to the corresponding unmodified and single-modified starches. The dual-modified JR had a greater hardness, gumminess, and chewiness than the dual-modified IR. The different impact of single and dual modification with JR and IR on the physicochemical properties could be due to the differences in the location and distribution of substituent groups on the starch molecules. 0 (C) 2015 Elsevier Ltd. All rights reserved.
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