Effect of Rice Glutelin Addition on Physicochemical Properties of Rice Starch
Article
Figures
Metrics
Preview PDF
Reference
Related
Cited by
Materials
Abstract:
Effects of native rice glutelin addition on the physicochemical properties of rice starch were investigated, including water-holding capacity, pasting property, rheological property, and textural property. The addition of native rice glutelin decreased the water-holding capacity and hydration of rice starch. The gelatinization, peak viscosity, breakdown and setback of rice starch were reduced without the changes in the gelatinization temperature and peak temperature, when the addition of rice glutelin was increased. The apparent viscosity and shear force of rice starch gradually increased with increasing rice glutelin from the addition of 0% to 10%. The pasting and gel formation capacities of rice starch were weaken when the addition was 20%, as evidenced by the decrease in the textural property.
