Academic Journal
Fine Structure, Thermal and Viscoelastic Properties of Starches Separated from Indica Rice Cultivars
| العنوان: | Fine Structure, Thermal and Viscoelastic Properties of Starches Separated from Indica Rice Cultivars |
|---|---|
| المؤلفون: | Singh, Narpinder, Nakaura, Yoshiko, Inouchi, Naoyoshi, Nishinari, Katsuyoshi |
| المصدر: | Starch - Stärke ; volume 59, issue 1, page 10-20 ; ISSN 0038-9056 1521-379X |
| بيانات النشر: | Wiley |
| سنة النشر: | 2007 |
| المجموعة: | Wiley Online Library (Open Access Articles via Crossref) |
| الوصف: | Starches were separated from indica rice cultivars (PR‐113, Basmati‐370, Basmati‐386, PR‐115, IR‐64, and PR‐103) and evaluated using gel permeation chromatography (GPC), X‐ray diffraction, differential scanning calorimetry (DSC) and dynamic viscoelasticity . Debranching of starch with isoamylase and subsequent fractionation by GPC revealed 9.7–28.3% apparent amylose content, 3.7–5.0% intermediate fraction (mixture of short amylose and long side‐chains of amylopectin), 20.6–26.6% long side‐chains of amylopectin and 45.8–59.4% short side‐chains of amylopectin). IR‐64 starch with the highest crystallinity had the highest gelatinization temperatures and enthalpy, T o , T p , T c , and Δ H gel being 71.8, 75.9, 82.4°C and 5.1 J/g, respectively, whereas PR‐113 starch with lower crystallinity showed the lowest gelatinization temperatures ( T o , T p , T c , of 60.8, 65.7 and 72.2°C, respectively). Basmati‐386 starch exhibited two endotherms during heating, the first and second endotherm being associated with the melting of crystallites and amylose‐lipid complexes, respectively. T o, T p , T c and Δ H gel of the second endotherm of Basmati‐386 starch were 99.0, 100.1, 101.1°C and 2.0 J/g, respectively. During cooling, Basmati‐386 also showed an exotherm at a peak temperature of 87°C. PR‐113 starch with the highest amylose content and the lowest content of short side‐chains of amylopectin had the highest peak storage modulus ( G′= 1.6×10 4 Pa). The granules of PR‐113 starch were the least disintegrated after heating. The effects of heating starch suspensions at different temperatures (92°C, 130°C and 170°C) on intrinsic viscosity [η], transmittance and viscoelasticity were also studied to evaluate the extent of breakdown of the molecular structure. The intrinsic viscosity of starch suspensions heated at 92, 130 and 170°C ranged between 103–114, 96–110 and 28–93 mL/g. Transmittance value of starches cooked at 92°C decreased with increase in storage duration. All starches except PR103, cooked at 130°C also showed ... |
| نوع الوثيقة: | article in journal/newspaper |
| اللغة: | English |
| DOI: | 10.1002/star.200600527 |
| الاتاحة: | http://dx.doi.org/10.1002/star.200600527 https://api.wiley.com/onlinelibrary/tdm/v1/articles/10.1002%2Fstar.200600527 https://onlinelibrary.wiley.com/doi/pdf/10.1002/star.200600527 |
| Rights: | http://onlinelibrary.wiley.com/termsAndConditions#vor |
| رقم الانضمام: | edsbas.4A63BE55 |
| قاعدة البيانات: | BASE |
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