Effects of Time and Temperature of Annealing on Rheological and Thermal Properties of Rice Starch Suspensions during Gelatinization

Kazumi Tsutsui, Keiko Katsuta, Teruyoshi Matoba, Makoto Takemasa, Takahiro Funami, Emiko Sato, Katsuyoshi Nishinari

Research output: Contribution to journalArticle

4 Citations (Scopus)

Abstract

Effects of annealing time, t a, and annealing temperature on the rheological and thermal properties of rice starch suspensions during the gelatinization were studied by dynamic viscoelasticity, steady shear viscosity, η, and differential scanning calorimetry measurements. When t a increased, for the sample which was annealed at almost the same temperature as the gelatinization temperature (=T gel; 62C), 58 or 62C, the onset temperatures at which the storage and loss moduli, G′ and G″, started to increase shifted to higher temperatures, and G′ and G″ decreased in the temperature range from 65 to about 75C. Further, G′ and G″ of the sample annealed at higher T than T gel, 65C, increased in the temperature range from 50 to 75C. The amorphous and thermally unstable portion in the starch decreased with increasing t a. Effects of annealing on the temperature dependence of η were found to be almost the same as those of G′ and G″. The annealing tended to prevent starch sample from shear thinning. Practical Applications: This article shows the effects of annealing time, t a, and annealing temperature on the rheological and thermal properties of rice starch suspensions. When t a increased, the storage and loss moduli, G′ and G″, of rice starch decreased in the temperature range from 65 to about 75C and the gelatinization temperature increased due to the increase of the amount of leached-out amylose. For the sample annealed at 62C for 15min, it was observed that the annealing tended to prevent starch sample from shear thinning. These findings are helpful to control rheological and thermal properties during cooking of starch-based foods.

Original languageEnglish
Pages (from-to)21-33
Number of pages13
JournalJournal of Texture Studies
Volume44
Issue number1
DOIs
Publication statusPublished - 2013 Feb
Externally publishedYes

Fingerprint

rice starch
annealing
thermal properties
gelatinization
rheological properties
Starch
Suspensions
Hot Temperature
Temperature
temperature
starch
shear stress
loss modulus
storage modulus
sampling
gels
Oryza
viscoelasticity
Gels
Amylose

Keywords

  • Annealing temperature
  • Annealing time
  • Dynamic viscoelasticity
  • Gelatinization
  • Rice starch
  • Steady shear viscosity

ASJC Scopus subject areas

  • Food Science
  • Pharmaceutical Science

Cite this

Effects of Time and Temperature of Annealing on Rheological and Thermal Properties of Rice Starch Suspensions during Gelatinization. / Tsutsui, Kazumi; Katsuta, Keiko; Matoba, Teruyoshi; Takemasa, Makoto; Funami, Takahiro; Sato, Emiko; Nishinari, Katsuyoshi.

In: Journal of Texture Studies, Vol. 44, No. 1, 02.2013, p. 21-33.

Research output: Contribution to journalArticle

Tsutsui, Kazumi ; Katsuta, Keiko ; Matoba, Teruyoshi ; Takemasa, Makoto ; Funami, Takahiro ; Sato, Emiko ; Nishinari, Katsuyoshi. / Effects of Time and Temperature of Annealing on Rheological and Thermal Properties of Rice Starch Suspensions during Gelatinization. In: Journal of Texture Studies. 2013 ; Vol. 44, No. 1. pp. 21-33.
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