Retrogradation of Waxy Rice Starch Gel in the Vicinity of the Glass Transition Temperature
Joint Authors
Charoenrein, Sanguansri
Udomrati, Sunsanee
Source
International Journal of Food Science
Issue
Vol. 2013, Issue 2013 (31 Dec. 2013), pp.1-4, 4 p.
Publisher
Hindawi Publishing Corporation
Publication Date
2013-06-06
Country of Publication
Egypt
No. of Pages
4
Main Subjects
Engineering Sciences and Information Technology
Abstract EN
The retrogradation rate of waxy rice starch gel was investigated during storage at temperatures in the vicinity of the glass transition temperature of a maximally concentrated system (Tg′), as it was hypothesized that such temperatures might cause different effects on retrogradation.
The Tg′ value of fully gelatinized waxy rice starch gel with 50% water content and the enthalpy of melting retrograded amylopectin in the gels were investigated using differential scanning calorimetry.
Starch gels were frozen to −30°C and stored at 4, 0, −3, −5, and −8°C for 5 days.
The results indicated that the Tg′ value of gelatinized starch gel annealed at −7°C for 15 min was −3.5°C.
Waxy rice starch gels retrograded significantly when stored at 4°C with a decrease in the enthalpy of melting retrograded starch in samples stored for 5 days at −3, −5, and −8°C, respectively, perhaps due to the more rigid glass matrix and less molecular mobility facilitating starch chain recrystallization at temperatures below Tg′.
This suggests that retardation of retrogradation of waxy rice starch gel can be achieved at temperature below Tg′.
American Psychological Association (APA)
Charoenrein, Sanguansri& Udomrati, Sunsanee. 2013. Retrogradation of Waxy Rice Starch Gel in the Vicinity of the Glass Transition Temperature. International Journal of Food Science،Vol. 2013, no. 2013, pp.1-4.
https://search.emarefa.net/detail/BIM-480638
Modern Language Association (MLA)
Charoenrein, Sanguansri& Udomrati, Sunsanee. Retrogradation of Waxy Rice Starch Gel in the Vicinity of the Glass Transition Temperature. International Journal of Food Science No. 2013 (2013), pp.1-4.
https://search.emarefa.net/detail/BIM-480638
American Medical Association (AMA)
Charoenrein, Sanguansri& Udomrati, Sunsanee. Retrogradation of Waxy Rice Starch Gel in the Vicinity of the Glass Transition Temperature. International Journal of Food Science. 2013. Vol. 2013, no. 2013, pp.1-4.
https://search.emarefa.net/detail/BIM-480638
Data Type
Journal Articles
Language
English
Notes
Includes bibliographical references
Record ID
BIM-480638