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Roles of Water‐Soluble and Water‐Insoluble Carbohydrates in the Gelatinization and Retrogradation of Rice Starch
Author(s) -
Hibi Yoshiko
Publication year - 1998
Publication title -
starch ‐ stärke
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.62
H-Index - 82
eISSN - 1521-379X
pISSN - 0038-9056
DOI - 10.1002/(sici)1521-379x(199812)50:11/12<474::aid-star474>3.0.co;2-4
Subject(s) - amylopectin , amylose , starch , retrogradation (starch) , chemistry , solubility , granule (geology) , food science , polysaccharide , biochemistry , organic chemistry , materials science , composite material
The roles of water‐soluble carbohydrates leached from starch granule and water‐insoluble ones left in starch granule in the gelatinization were studied relating to gel hardness in the retrogradation. In the case of whole starch gel, hardness of rice starch gel was lower in the presence of lipids than it was in the absence of lipids, and an increase in hardness during storage at 5°C was retarded by the presence of lipids. The characteristic of water‐insoluble fraction paste of gelatinized normal rice starch was the opposite to that of whole starch gel. This seems to be due to the shortage of amylose in the paste. When the proportion of amylose was high in the mixture of normal rice starch and waxy one, both the water‐solubility and the gel hardness were strongly affected by lipids. On the contrary, the effects of lipids were hardly seen when the proportion of amylopectin was high in the mixed starches. Amylopectin of rice starch in the presence of amylose showed a considerable increase in complex formation.