Chapter 60. Effect of Hydrothermal Treatment on the Rheological Properties of High-Amylose Rice Starch

  1. Dr. David S. Reid President3,
  2. Dr. Tanaboon Sajjaanantakul4,
  3. Dr. Peter J. Lillford5 and
  4. Dr. Sanguansri Charoenrein6
  1. P. Khunae1,
  2. T. Tran2 and
  3. P. Sirivongpisal1

Published Online: 14 MAY 2010

DOI: 10.1002/9780470958193.ch60

Water Properties in Food, Health, Pharmaceutical and Biological Systems: ISOPOW 10

Water Properties in Food, Health, Pharmaceutical and Biological Systems: ISOPOW 10

How to Cite

Khunae, P., Tran, T. and Sirivongpisal, P. (2010) Effect of Hydrothermal Treatment on the Rheological Properties of High-Amylose Rice Starch, in Water Properties in Food, Health, Pharmaceutical and Biological Systems: ISOPOW 10 (eds D. S. Reid, T. Sajjaanantakul, P. J. Lillford and S. Charoenrein), Wiley-Blackwell, Oxford, UK. doi: 10.1002/9780470958193.ch60

Editor Information

  1. 3

    Department of Food Science and Technology, University of California, Davis, California, USA

  2. 4

    Kasetsart University, Thailand

  3. 5

    Centre for Formulation Engineering, Chemical Engineering, University of Birmingham, Birmingham, UK

  4. 6

    Department of Food Science and Technology, Faculty of Agro-Industry, Kasetsart University, Bangkok, Thailand

Author Information

  1. 1

    Department of Food Technology, Faculty of Agro-Industry, Prince of Songkla University, Songkhla, Thailand

  2. 2

    Cassava and Starch Technology Research Unit, National Center for Genetic Engineering and Biotechnology, Kasetsart University, Bangkok, Thailand

Publication History

  1. Published Online: 14 MAY 2010
  2. Published Print: 11 JUL 2010

ISBN Information

Print ISBN: 9780813812731

Online ISBN: 9780470958193

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Keywords:

  • hydrothermal treatment effect - rheological properties of high-amylose rice starch;
  • higher moisture level of hydrothermal treatment - thixotropic behavior decrease;
  • hydrothermal treatment of starch - natural and safe;
  • heat-moisture treatment (HMT) - hydrothermal treatment;
  • HMT - treatment of starch granules at low moisture levels;
  • magnitude of HMT changes - dependence on moisture content and starch source;
  • changes in cereal tuber and legume starches - X-ray pattern, crystallinity, granule swelling

Summary

This chapter contains sections titled:

  • Abstract

  • Introduction

  • Materials and Methods

  • Results and Discussion

  • Conclusion

  • Acknowledgments

  • References