Pasting and Rheological Properties of Rice Starch and Starch Phosphate with Different Degrees of Substitution

doi:10.7506/spkx1002-6300-201003011

FOOD SCIENCE ›› 2010, Vol. 31 ›› Issue (3): 49-54.doi: 10.7506/spkx1002-6300-201003011

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Pasting and Rheological Properties of Rice Starch and Starch Phosphate with Different Degrees of Substitution

LIN Qin-lu1，XIAO Hua-xi1，LI Li-hui1，LIU Yi-yang2，TIAN Wei2

1. Faculty of Food Science and Engineering, Center South University of Forestry and Technology, Changsha 410004, China；
2. College of Food Science and Technology, Hunan Agricultural University, Changsha 410128, China

Received:2009-04-23 Revised:2009-09-27 Online:2010-02-01 Published:2010-12-29
Contact: LIN Qin-lu E-mail:lql0403@yahoo.com.cn

Abstract

Abstract:

Rice starch phosphate with substitution degrees of 0.028, 0.049, 0.073 and 0.14 were obtained through esterification reaction between rice starch and sodium dihydrogen phosphate at different temperatures. The pasting and rheological properties of rice starch and starch phosphate with different degrees of substitution (DS) were determined using rapid viscosity analyzer (RVA) and rheometer. Results showed that the incorporation of phosphate in rice starch resulted in reduced pasting temperature and increased of viscosity. Compared to rice starch, rice starch phosphate exhibited better anti-retrogration property. In addition, starch phosphate with high DS had high capacity to resist shearing force and declined pasting hardness and enhanced pasting viscosity.

Key words: rice, starch phosphate, degree of substitution, pasting property, rheological property

CLC Number:

LIN Qin-lu1，XIAO Hua-xi1，LI Li-hui1，LIU Yi-yang2，TIAN Wei2. Pasting and Rheological Properties of Rice Starch and Starch Phosphate with Different Degrees of Substitution[J]. FOOD SCIENCE, 2010, 31(3): 49-54.

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Pasting and Rheological Properties of Rice Starch and Starch Phosphate with Different Degrees of Substitution

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