Title of article :
EXOTHERMIC TRANSITIONS ON COOLING OF GELATINIZED NATIVE RICE STARCH STUDIED BY DIFFERENTIAL SCANNING CALORIMETRY
Author/Authors :
Karim, A.A. Universiti Sains Malaysia - School of Industrial Technology - Food Biopolymer Research Group, Food Technology Division, Malaysia , Chang, Y.P. Universiti Sains Malaysia - School of Industrial Technology - Food Biopolymer Research Group, Food Technology Division, Malaysia , Fazilah, A. Universiti Sains Malaysia - School of Industrial Technology - Food Biopolymer Research Group, Food Technology Division, Malaysia , Zaidul, I.S.M. Universiti Putra Malaysia - Faculty of Food Science and Technology - Department of Food Science, Malaysia
Abstract :
Differential Scanning Calorimetric (DSC) experiments were designed to investigate the exothermic events on programed cooling of gelatinized native rice starch-water system. These exothermic transitions, with peak temperatures of 85°C–127°C, were attributed to amylose-lipid complexes recrystallization. Starch concentration and cooling rate showed significant effect on the manifestation of these transitions. The 1:1 starch to water ratio system showed broader and flattens exothermic transitions at higher peak temperatures (120°C–127°C) which were stable over different cooling rates. On the other hand, the 1:2 and 1:3 starch to water ratio systems showed sharpen and narrow exotherms at lower peak temperatures (85°C–100°C) which became smaller with lower cooling rate. These observations suggest the presence of two types of amylose-lipid complexes in native rice starch-water system.
Keywords :
rice starch , thermal analysis , exothermic transitions , amylose , lipid complex
Journal title :
Journal of Physical Science
Journal title :
Journal of Physical Science
