Open AccessEffects of DifferentAmino Acids on Physicochemical Properties of Rice Starch
Author(s) -
Zhongwen Qiu,
Xiaoyue Feng,
Min Sun,
Xiangning Chen
Publication year - 2020
Publication title -
iop conference series. earth and environmental science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.179
H-Index - 26
eISSN - 1755-1307
pISSN - 1755-1315
DOI - 10.1088/1755-1315/474/3/032027
Subject(s) - starch , syneresis , chemistry , lysine , amino acid , swelling , food science , proline , aspartic acid , glutamic acid , glycine , arginine , solubility , biochemistry , organic chemistry , chemical engineering , engineering
In this study, we investigated the effects of different amino acids (Glycine acid (Gly), lysine (Lys), arginine (Arg),aspartic acid (Asp) and glutamic acid (Glu)) and different levels of amino acids (1 %, 5 %, 10 %) on the physicochemical properties(transparency, supernatant, solubility, swelling, freeze-thaw stability) of rice starch. The results showed that Lys and Arg significantly increased the swelling power of rice starch, but Asp and Glu had the opposite effect. All charge-carrying amino acids reduced the transparency of rice starch, while increased the settling property and the syneresis of freeze-thaw treatment process. Gly had no significant effect on the properties of rice starch.