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Physiochemical Properties of Dual-Modified (Hydroxypropylated and Cross-linked) Rice Starches  

Choi, Hyun-Wook (Department of Food Science and Biotechnology, Institute of Life Science and Resources, Kyung Hee University)
Kim, Sang-Kab (Department of Food Science and Biotechnology, Institute of Life Science and Resources, Kyung Hee University)
Choi, Sung-Won (Department of Food and Culinary Arts, Osan University)
Kim, Chang-Nam (Department of Hotel Baking Technology, Hyejeon University)
Yoo, Seung-Seok (Deaprtment of Culinary and Food Service Management, Sejong University)
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
Food Engineering Progress / v.15, no.4, 2011 , pp. 332-337 More about this Journal
Abstract
Physicochemical properties of hydroxypropylated and cross-linked (HPCL) rice starch were investigated. Dual modification of rice starch was carried out by hydroxypropylation using propylene oxide (2, 6, and 12%) and then crosslinking using phosphorus oxychloride (0.005% and 0.02%). Swelling power of dual-modified rice starch increased at lower temperature (60$^{\circ}C$) than that of native rice starch (70$^{\circ}C$). HPCL rice starch showed slightly lower solubility (1.6-6.1%) than native rice starch (2.2-13.8%). Solubility and swelling power tended to gradually increase with increasing phosphorus oxychloride contents. RVA pasting temperature (66.2-70.8$^{\circ}C$) and peak viscosity (160.6- 171.1 RVU) of HPCL rice starch were lower than that of those of native starch (71.3$^{\circ}C$, 190.4 RVU) and decreased with increasing propylene oxide concentration. DSC thermal transitions of HPCL rice starches shifted to lower temperature and show less amylopectin melting enthalpy (11.8-9.8 J/g) than that of native rice starch (11.9 J/g). Overall, physicohemical properties of HPCL rice starches were highly dependent on hydroxypropylation rather than crosslinking.
Keywords
hydroxypropylation; cross-linking; $POCl_{3}$; dual modified rice starch;
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Times Cited By KSCI : 4  (Citation Analysis)
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