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INFLUENCE OF GLASS TRANSITION TEMPERATURE ON RATE OF RICE STARCH RETROGRADATION DURING
LOW‐TEMPERATURE STORAGE
Author(s) -
HSU CHUANLIANG,
HELDMAN DENNIS R.
Publication year - 2005
Publication title -
journal of food process engineering
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.507
H-Index - 45
eISSN - 1745-4530
pISSN - 0145-8876
DOI - 10.1111/j.1745-4530.2005.00036.x
Subject(s) - retrogradation (starch) , starch , differential scanning calorimetry , enthalpy , chemistry , glass transition , food science , materials science , thermodynamics , composite material , physics , amylose , polymer
An increasing amount of research suggests a relationship between the glass‐transition temperature ( T g ) and the optimum storage temperature for a frozen food. In addition, the T g for a frozen food is related to the cooling rate through the temperature range of phase transition for water. The objectives of this study were to investigate the influence of T g on the rate of starch retrogradation during low‐temperature storage. Rice starch with 65% w/w water content was heated to obtain starch gel as a model food. The influences of cooling rate, storage temperature and time on rate of retrogradation were evaluated. Differential scanning calorimetry was used to measure the T g and the enthalpy during retrogradation. Results indicated that the retrogradation rate during storage was reduced at a slower cooling rate. The retrogradation rates at storage temperatures above T g were higher than at storage temperatures below T g .
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