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Physicochemical Properties of Cross-linked and Partially Enzymatically Hydrolyzed (CLE) Waxy Rice Starch  

Yu, Chul (Department of Food Science and Biotechnology, Institute of Life Science and Resources, Kyung Hee University)
Kim, Sung-Woo (Department of Food Science and Biotechnology, Institute of Life Science and Resources, Kyung Hee University)
Kim, Chong-Tai (Korea Food Research Institute)
Choi, Sung-Won (Department of Food and Culinary Arts, Osan College)
Kim, Byung-Yong (Department of Food Science and Biotechnology, Institute of Life Science and Resources, Kyung Hee University)
Baik, Moo-Yeol (Department of Food Science and Biotechnology, Institute of Life Science and Resources, Kyung Hee University)
Publication Information
Korean Journal of Food Science and Technology / v.40, no.3, 2008 , pp. 290-296 More about this Journal
Abstract
This study examined the physicochemical properties of chemically and enzymatically cross-modified waxy rice starches. The waxy rice starch was cross-linked using phosphorous oxychloride, and then partially hydrolyzed with four commercial ${\alpha}$-amylases (Fungamyl, Termamyl, Liquozyme, Kleistase). Swelling power and the moisture sorption isotherm did not change with cross-modification. Two cross-modified waxy rice starches (hydrolyzed with Termamyl and Liquozyme) showed higher solubilities than native starch and the two other cross-modified starches (hydrolyzed with Fungamyl and Kleistase). In terms of RVA characteristics, the two cross-modified waxy rice starches hydrolyzed with Termamyl and Liquozyme, respectively, had lower peak viscosity, holding strength, and final viscosity than the native starch. However, the two starches hydrolyzed with Fungamyl and Kleistase, respectively, revealed higher peak viscosity, holding strength, and final viscosity than the native starch. No differences were displayed in the X-ray diffraction patterns and DSC thermal characteristics of the cross-modified waxy rice starch as compared to both the native and cross-linked starches, indicating that cross-linking and enzymatic hydrolysis occurred in the amorphous region and did not alter the crystalline region.
Keywords
waxy rice starches; cross-linking${\alpha}$-amylase; cross-modification; physicochemical properties;
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