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Gelatinization and Retrogradation Characteristics of Hydroxypropylated and Cross‐linked Rices
Author(s) -
YOOK CHEOL,
PEK UNHUA,
PARK KWANHWA
Publication year - 1993
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1993.tb04285.x
Subject(s) - epichlorohydrin , retrogradation (starch) , chemistry , propylene oxide , food science , polymer chemistry , starch , organic chemistry , ethylene oxide , polymer , copolymer , amylose
Chemically modified rices were prepared by treating with propylene oxide and epichlorohydrin. Gelatinization and retrogradation characteristics of these modified rices were investigated by using DSC and amylograph. Hydroxypropylation of rice caused an extreme decrease in gelatinization temperature from 62°C to 50°C and reduced the retrogradation rate of cooked rice. In rice treated by both hydroxypropylation and cross‐linking the retrogradation was reduced more than for hydroxypropylated rice.