Effect of minor addition of xanthan on cross-linking of rice starches by dry heating with phosphate salts

Hyun Jung Chung, Deulre Min, Jong Y. Kim, Seung Taik Lim

Research output: Contribution to journalArticle

34 Citations (Scopus)

Abstract

Effects of xanthan on the crosslinking of normal and waxy rice starches using a mixture of phosphate salts (sodium trimetaphosphate and sodium tripolyphosphate, 99 : 1, dry solid basis) were investigated. The starch (158.4 g, dry solids) was dispersed in an aqueous solution containing xanthan and phosphate salts (1.6 and 0.6 g in 280 mL water, respectively), and the slurry was dried overnight at 45°C until the moisture content was less than 10%. The dry cake was then ground into powders and heated for 2 h at 130°C in a convection oven. The pasting viscosity, paste clarity, melting and in vitro digestion behaviors of the starches with modifying agents (xanthan and phosphate salts) were investigated. The heat treated starches displayed enhanced shear stability and reduced breakdown, as evidences of crosslinking. Xanthan (1.0% based on starch solids) enhanced the crosslinking effects in the viscosity profile. Waxy rice starch evidenced more profound viscosity changes than did normal rice starch, indicating it was more susceptible to the heat treatment. The waxy rice starch heated with the mixture of phosphate salts and xanthan exhibited a continuous increase in pasting viscosity without any breakdown. Under a DSC analysis, melting enthalpy decreased but melting temperature increased somewhat as results of the heat treatment with xanthan. In an in vitro digestion analysis, the starches treated with xanthan exhibited decreases in the maximum digestion level, and increases in the resistant starch (RS) content. Dry heating, however, increased the digestion rate and glycemic index (GI) regardless of the presence of phosphate salts or xanthan indicating that the starches were thermally degraded.

Original languageEnglish
Pages (from-to)2280-2286
Number of pages7
JournalJournal of Applied Polymer Science
Volume105
Issue number4
DOIs
Publication statusPublished - 2007 Aug 15

Fingerprint

Starch
Phosphates
Salts
Heating
Crosslinking
Viscosity
Melting
xanthan gum
Heat treatment
Sodium
Ovens
Ointments
Powders
Melting point
Enthalpy
Moisture
Water

Keywords

  • Crosslinking
  • Digestibility
  • Dry heating
  • Rice starch
  • Xanthan

ASJC Scopus subject areas

  • Polymers and Plastics

Cite this

Effect of minor addition of xanthan on cross-linking of rice starches by dry heating with phosphate salts. / Chung, Hyun Jung; Min, Deulre; Kim, Jong Y.; Lim, Seung Taik.

In: Journal of Applied Polymer Science, Vol. 105, No. 4, 15.08.2007, p. 2280-2286.

Research output: Contribution to journalArticle

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