Premium
Physicochemical and rheological properties of starches substituted with type 4 resistant starch (cross‐linked corn starch)
Author(s) -
Jun Soo Jin,
Lee Kwang Yeon,
Lee Suyong,
Lee Hyeon Gyu
Publication year - 2014
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/star.201300153
Subject(s) - chemistry , starch , rheology , retrogradation (starch) , food science , resistant starch , amylose , materials science , composite material
The physicochemical and rheological properties of native starch (corn (CS), rice (RS), potato (PS), tapioca (TS), and wheat (WS)) from different sources substituted with RS type 4 (RS4) at different concentrations (0, 20, and 50%) were determined. Swelling power and solubility of all native starch–RS4 mixtures proportionally decreased with the increase of RS4 concentration. Also, the peak viscosity and breakdown of starch–RS4 mixture decreased with increasing concentrations of the RS4 used. However, the setback viscosity decreased significantly for CS‐RS4, TS‐RS4, and WS‐RS4, but it remained unchanged for PS‐RS4. All native starch–RS4 mixtures exhibited decreased viscosity with increasing RS4, which could be well characterized by the Power‐law model. Furthermore, dynamic oscillatory tests indicated that the native starch and RS4 mixtures exhibited less elastic properties with more frequency dependence, compared to native starch alone. Hardness for CS‐RS4, RS‐RS4, PS‐RS4, and WS‐RS4 gel decreased with increased storage time, whereas TS‐RS4 did not.