Effect of annealing temperature on gelatinization of rice starch suspension as studied by rheological and thermal measurements

Kazumi Tsutsui, Keiko Katsuta, Teruyoshi Matoba, Makoto Takemasa, Katsuyoshi Nishinari

Research output: Contribution to journalArticle

10 Citations (Scopus)

Abstract

The effect of annealing temperature (Ta) on the rheological behavior of 10 wt % rice starch suspension was investigated by the dynamic viscoelasticity, the differential scanning calorimetry (DSC), and the amount of leached out amylose and the swelling ratio of starch suspension. The rheological behaviors of the annealed samples are classified into three types in terms of Ta: Ta1, 48 and 55°C, which are much lower than the gelatinization temperature, Tgel (=62°C); Ta2, 58, 60, and 62°C, which are almost the same as Tgel; and Ta3, 65, 68, 70, and 73°C, which are much higher than Tgel. For the samples annealed at Ta2, the onset temperature of the storage and the loss moduli, G′ and GPrime;, increased with increasing Ta, and G′ and G″ in the temperature range from 65 to 90°C gradually increased though smaller than those for the nonannealed sample, the control. This can be understood by the partial gelatinization; i.e., the leached out amylose prevents further amylose from leaching out. The rheological property of the samples annealed at Ta1 is not so different from that of the control, and the samples annealed at Ta3 are almost gelatinized. The rheological behavior of starch suspension can be controlled by Ta.

Original languageEnglish
Pages (from-to)9056-9063
Number of pages8
JournalJournal of Agricultural and Food Chemistry
Volume53
Issue number23
DOIs
Publication statusPublished - 2005 Nov 16
Externally publishedYes

Keywords

  • Annealing
  • Differential scanning calorimetry (DSC)
  • Dynamic viscoelasticity
  • Gelatinization
  • Leached out amylose
  • Rheological behavior
  • Rice starch

ASJC Scopus subject areas

  • Agricultural and Biological Sciences (miscellaneous)
  • Food Science
  • Chemistry (miscellaneous)

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