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Long-term retrogradation properties of rice starch modified with transglucosidase
- Source :
- Food Hydrocolloids. 121:107053
- Publication Year :
- 2021
- Publisher :
- Elsevier BV, 2021.
-
Abstract
- The retrogradation properties of rice starch (RS) treated with transglucosidase (TG) were investigated. The degree of branching (DB) increased from 12.26 to 15.16% with increasing TG treatment time except for 20 h. The relative crystalline of the retrograded TG-treated starches decreased from 26.44 to 21.57% with increasing DB. While the crystalline peak intensity became narrower and sharpener due to the formation of a much more uniform crystal structure, hence resulting in a lower mobility of water. Also, the spin-spin relaxation time (T2) decreased with increasing DB. The T22 and T23 significantly decreased by 80.47 and 64.46%, respectively. The Avrami kinetics demonstrated that the retrogradation rate of rice starch was retarded due to the decrease of rate constant k after TG treatment. The study may provide a promising theoretical basis on retarding retrogradation of rice starch to improve the qualities and extend shelf life of the rice staple foods.
Details
- ISSN :
- 0268005X
- Volume :
- 121
- Database :
- OpenAIRE
- Journal :
- Food Hydrocolloids
- Accession number :
- edsair.doi...........f9bf7b187dd683e6593e150f35aefbcc