Impact of single and dual modifications on physicochemical properties of japonica and indica rice starches

Su Jin Lee, Joo Yeon Hong, Eun Jung Lee, Hyun Jung Chung, Seung Taik Lim

Research output: Contribution to journalArticle

18 Citations (Scopus)

Abstract

The japonica (JR) and indica (IR) rice starches were modified by acetylation, hydroxypropylation, cross-linking, and dual modification (cross-linked acetylation and cross-linked hydroxypropylation) and the effects of single and dual chemical modifications of JR and WR on the physicochemical properties were investigated. The JR had a greater substitution degree of acetyl or hydroxypropyl groups than IR. The dual-modified JR showed broader gelatinization temperature range than corresponding single-modified starches, but narrower it in IR. The dual-modified JR and IR showed higher pasting temperature and lower breakdown than their corresponding single-modified starches. The dual modification with JR and IR induced significant increase in gel hardness as compared to the corresponding unmodified and single-modified starches. The dual-modified JR had a greater hardness, gumminess, and chewiness than the dual-modified IR. The different impact of single and dual modification with JR and IR on the physicochemical properties could be due to the differences in the location and distribution of substituent groups on the starch molecules.

Original languageEnglish
Pages (from-to)77-83
Number of pages7
JournalCarbohydrate Polymers
Volume122
DOIs
Publication statusPublished - 2015 May 20

Keywords

  • Acetylation
  • Cross-linking
  • Dual-modification
  • Hydroxypropylation
  • Rice starch

ASJC Scopus subject areas

  • Organic Chemistry
  • Materials Chemistry
  • Polymers and Plastics

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