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Dynamic Rheological Properties of Hydroxypropylated Rice Starches during the Aging Process  

Choi, Hye-Mi (Department of Food Science and Technology, Dongguk University)
Yoo, Byoung-Seung (Department of Food Science and Technology, Dongguk University)
Publication Information
Korean Journal of Food Science and Technology / v.39, no.5, 2007 , pp. 584-587 More about this Journal
Abstract
The effect of molar substitution (MS, 0.030-0.118) on the dynamic rheological properties of hydroxypropylated rice starch pastes (5%, w/w) was investigated by small-deformation oscillatory measurements during aging. The magnitudes of storage (G#) and loss (G") moduli measured at $4^{\circ}C$ before aging increased with an increase in MS in the range of 0.030-0.118, while those of tan ${\delta}$ (the ratio of G"/G#) decreased. The G# values of hydroxypropylated rice starches, as a function of aging time (10 hr) at $4^{\circ}C$, increased rapidly at the initial stage, and then reached a plateau region at shorter aging times. However, for the native starch, the plateau values were not observed for G# after a long aging time. Increasing the MS resulted in a decrease in plateau values. The rate constant (K) for structure development during aging was described by first-order kinetics. The K values of hydroxypropylated rice starches at 0.086 and 0.118 MS were much lower than the K value at 0.030 MS.
Keywords
Hydroxypropylation; rice starch; rheology; storage modulus;
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