The authors thank the National Science Council, Taipei, Taiwan, R.O.C. for financial support.
Retrogradation of Rice Starches Studied by Differential Scanning Calorimetry and Influence of Sugars, NaCl and Lipids
Article first published online: 25 AUG 2006
Journal of Food Science
Volume 56, Issue 2, pages 564–566, March 1991
How to Cite
CHANG, S.-M. and LIU, L.-C. (1991), Retrogradation of Rice Starches Studied by Differential Scanning Calorimetry and Influence of Sugars, NaCl and Lipids. Journal of Food Science, 56: 564–566. doi: 10.1111/j.1365-2621.1991.tb05325.x
- Issue published online: 25 AUG 2006
- Article first published online: 25 AUG 2006
- Ms received 3/19/90; revised 9/3/90; accepted 9/20/90
In waxy and nonwaxy rice starch gels the retrogradation process was a function of time. The enthalpy for rice starch gel with high amylose content was higher than those for low amylose content or for waxy starch samples. In all rice starch gels, samples stored under 25°C had lower enthalpy and higher endothermic onset temperature. In presence of sucrose, extent of retrogradation increased, while in presence of NaCl, it decreased. Effects of maltose, glucose and lipids were dependent on rice starch gel and storage temperature.