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Acid-modified rice starch (AMRS) was annealed to improve rheological properties. High, medium and low-amylose rice starches were hydrolyzed using methanol in 0.36% HCl at 25°C for 0, 16 and 40 h and were annealed at 50-60°C for 72 h. Annealing improved thermal & shear stability and reduced retrogradation. AMRS paste exhibited non- Newtonian flow. The consistency coefficient (K) and apparent viscosity (ηa,100) decreased with hydrolysis time. High-amylose starch hydrolyzed for 16 and 40 h had a flow behavior index (n) and K comparable to commercial chili and tomato sauce. [ABSTRACT FROM AUTHOR]

Rice flour gel quality was improved by protein crosslinking using transglutaminase (TGase) altogether with pea protein isolate (PPI) for lysine enrichment. High, medium and low amylose rice flour were prepared with 1% and 2% TGase and 5% PPI (w/w). TGase exerted more effect on gel forming properties than PPI did. PPI showed a synergistic effect with TGase especially in high amylose rice flour gel. TGase treatment in the presence of PPI altered textural property of rice flour gel especially hardness. The polymerization of rice proteins with TGase occurred only in globulin and albumin fractions in both disulfide and non-disulfide crosslinking. [ABSTRACT FROM AUTHOR]