DOI QR코드

DOI QR Code

Granular Morphology and Thermal Properties of Acid-Hydrolyzed Rice Starches with Different Amylose Contents

아밀로스 함량이 다른 쌀 전분으로 산 가수분해 처리된 입자의 형태적 및 열적 특성

  • No, Junhee (Department of Food and Nutrition Chonnam National University) ;
  • Lee, Chae Eun (Department of Food and Nutrition Chonnam National University) ;
  • Shin, Malshick (Department of Food and Nutrition Chonnam National University)
  • Received : 2017.05.31
  • Accepted : 2017.06.19
  • Published : 2017.06.30

Abstract

Purpose: To develop nano-sized starch particles for application as dietary fiber sources in liquid food system, the morphology and thermal properties of acid hydrolyzed rice starches with different amylose contents were evaluated. Methods: Rice starches purified from three Korean cultivars, including Goami, Hopyeong, and Hwaseonchal, were hydrolyzed with 2.2 N HCl solution in a $35^{\circ}C$ shaking water bath (100 rpm) for 7, 10 and 15 days. Results: Acid hydrolysis rates of rice starches increased with increasing hydrolysis duration, and rates for Goami, Hopyeong, and Hwaseonchal were 28.74-38.50%, 38.96-49.53%, and 40.24-48.88%, respectively. The granular size of acid hydrolyzed starches decreased to 122.4-479.9 nm, whereas granular aggregation increased with increasing hydrolysis duration. In particular, waxy rice starch of Hwaseonchal was composed of many tiny granules without aggregates. Gelatinization temperature and temperature range increased with increasing hydrolysis duration. All starches showed A type crystallinity using an x-ray diffractometer, regardless of acid hydrolysis. Conclusion: It is suggested that nanoparticles could be prepared by acid hydrolysis of rice starches, and waxy rice starch is the most preferred source for application.

Keywords

References

  1. Atichokudomchai N, Shobsngob S, Varavinit S. 2000. Morphological properties of acid-modified tapioca starch. Starch-Starke 52(8-9):283-289. https://doi.org/10.1002/1521-379X(20009)52:8/9<283::AID-STAR283>3.0.CO;2-Q
  2. Buleon A, Colonna P, Planchot V, Ball S. 1998. Starch granules: Structure and biosynthesis. Int J Biol Macromol 23(2):85-112. https://doi.org/10.1016/S0141-8130(98)00040-3
  3. Choi ID. 2010. Physicochemical properties of rice cultivars with different amylose contents. J Korean Soc Food Sci Nutr 39(9):1313-1319. https://doi.org/10.3746/jkfn.2010.39.9.1313
  4. Han JA. 2009. Digestive, physical and sensory properties of cookies made of dry-heated OSA-high amylose rice starch. Korean J Food Sci Technol 41(6):668-672.
  5. Huh CK, Lee JW, Kim YD. 2012. Fermentation and quality characteristics of Yakju according to different rice varieties. Korean J Food Preserv 19(6):925-932. https://doi.org/10.11002/kjfp.2012.19.6.925
  6. Jiping P, Shujun W, Jinglin Y, Hongyan L, Jiugao Y, Wenyuan G. 2007. Comparative studies on morphological and crystalline properties of B-type and C-type starches by acid hydrolysis. Food Chem 105(3):989-995. https://doi.org/10.1016/j.foodchem.2007.04.053
  7. Kang KJ, Kim K, Lee SK, Kim SK. 1997. Relationship between molecular structure of acid-hydrolyzed rice starch and retrogradation. Korean J Food Sci Technol 29(5):876-881.
  8. Kaur M, Oberoi DPS, Sogi DS, Gill BS. 2011. Physicochemical, morphological and pasting properties of acid treated starches from different botanical sources. J Food Sci Technol 48(4):460-465. https://doi.org/10.1007/s13197-010-0126-x
  9. Kim HY, Lee JH, Kim JY, Lim WJ, Lim ST. 2012. Characterization of nanoparticles prepared by acid hydrolysis of various starches. Starch-Starke 64(5):367-373. https://doi.org/10.1002/star.201100105
  10. Koksel H, Masatcioglu T, Kahraman K, Ozturk S, Basman A. 2008. Improving effect of lyophilization on functional properties of resistant starch preparations formed by acid hydrolysis and heat treatment. J Cereal Sci 47(2):275-282. https://doi.org/10.1016/j.jcs.2007.04.007
  11. Lee MK, Kim JO, Shin MS. 2004. Properties of nonwaxy rice flours with different soaking time and particle sizes. Korean J Food Sci Technol 36(2):268-275.
  12. Lee SK, Mun SH, Shin MS. 1997. Enzyme-resistant starch formation from mild acid-treated maize starches. Korean J Food Sci Technol 29(6):1309-1315.
  13. Lee SK, Shin MS. 1997. Morphological properties of lintnerized maize starches with different amylose content. J Korean Soc Food Sci Nutr 26(6):1086-1090.
  14. Medcalf DG, Gilles KA. 1965. Wheat starches. I. Comparison of physicochemical properties. Cereal Chem 42(6):558-568.
  15. Nakazawa Y, Wang YJ. 2003. Acid hydrolysis of native and annealed starches and branch-structure of their Naegeli dextrins. Carbohyd Res 338(24):2871-2882. https://doi.org/10.1016/j.carres.2003.09.005
  16. Oh SM, No JH, Shin M. 2014. Gelatinization properties and molecular structure of waxy rice starches isolated from Korean japonica and indica cultivars. J Food Cook Sci 30(6):716-725. https://doi.org/10.9724/kfcs.2014.30.6.716
  17. Oh SM, Shin M. 2015. Physicochemical properties and molecular structures of Korean waxy rice starches. Food Sci Biotechnol 24(3):791-798. https://doi.org/10.1007/s10068-015-0103-2
  18. Park YK, Kim SK, Kim K. 1991. Properties of lintnerized rice starches. Korean J Food Sci Technol 23(1):62-67.
  19. Putaux JL, Molina-Boisseau S, Momaur T, Dufresne A. 2003. Platelet nanocrystals resulting from the disruption of waxy maize starch granules by acid hydrolysis. Biomacromol 4(5):1198-1202. https://doi.org/10.1021/bm0340422
  20. Robin JP. 1974. Lint-nerized starches. Gel filtration and enzymatic studies of insoluble residues from prolonged acid treatment of potato starch. Cereal Chem 51:389-406.
  21. Sandhu KS, Singh N, Lim ST. 2007. A comparison of native and acid thinned normal and waxy corn starches: Physicochemical, thermal, morphological and pasting properties. LWT-Food Sci Technol 40(9):1527-1536. https://doi.org/10.1016/j.lwt.2006.12.012
  22. Shujun W, Jinglin Y, Jiugao Y, Haixia C, Jiping P. 2007. The effect of acid hydrolysis on morphological and crystalline properties of Rhizoma dioscorea starch. Food Hydrocoll 21(7):1217-1222. https://doi.org/10.1016/j.foodhyd.2006.08.002
  23. Singh J, Kaur L, McCarthy OJ. 2007. Factors influencing the physico-chemical, morphological, thermal and rheological properties of some chemically modified starches for food applications-A review. Food Hydrocoll 21(1):1-22. https://doi.org/10.1016/j.foodhyd.2006.02.006
  24. Wang L, Wang YJ. 2001. Structures and physicochemical properties of acid-thinned corn, potato and rice starches. Starch-Starke 53(11):570-576. https://doi.org/10.1002/1521-379X(200111)53:11<570::AID-STAR570>3.0.CO;2-S
  25. Wang S, Copeland L. 2015. Effect of acid hydrolysis on starch structure and functionality: A review. Crit Rev Food Sci Nutr 55(8):1081-1097. https://doi.org/10.1080/10408398.2012.684551

Cited by

  1. Physicochemical Properties of Resistant Starch Prepared from Singil Rice Starch vol.34, pp.6, 2017, https://doi.org/10.9724/kfcs.2018.34.6.626