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2003•Journal of Zhengzhou Grain CollegeRequires access

EFFECTS OF PHYSICOCHEMICAL PROPERTIES OF RICE STARCH ON ITS RETROGRADATION

Ding Wen

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Abstract

The retrogradation of eight rice starch was studied by DSC,the correlativity of physicochemical properties and its retrogradation were analyzed by SPSS software.The results indicated that the retrogradation of rice starch was caused by amylopectin recrystalline.The amylose content is significantly correlative with the rate of amylopectin nucleation,but not correlative with final crystallinity of amylopectin.So we can draw a conclusion that amylose affects amylopectin recrystalline process by participating nucleation,but not participating propagation and maturation.

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What this paper is about

The retrogradation of eight rice starch was studied by DSC,the correlativity of physicochemical properties and its retrogradation were analyzed by SPSS software.The results indicated that the retrogradation of rice starch was caused by amylopectin recrystalline.The amylose content is significantly correlative with the rate of amylopectin nucleation,but not correlative with final crystallinity of amylopectin.So we can draw a conclusion that amylose affects amylopectin recrystalline process by participating nucleation,but not participating propagation and maturation.

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Available abstract

The retrogradation of eight rice starch was studied by DSC,the correlativity of physicochemical properties and its retrogradation were analyzed by SPSS software.The results indicated that the retrogradation of rice starch was caused by amylopectin recrystalline.The amylose content is significantly correlative with the rate of amylopectin nucleation,but not correlative with final crystallinity of amylopectin.So we can draw a conclusion that amylose affects amylopectin recrystalline process by participating nucleation,but not participating propagation and maturation.

Key concepts: Amylopectin, Amylose, Retrogradation (starch), Starch, Crystallinity, Nucleation, Food science, Chemistry

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