Abstract
The structural characteristics of citric acid-treated rice starch, which was subjected to autoclaving and stored at a high temperature under acidic conditions, were investigated by high performance anion-exchange chromatography, multi-angle laser-light scattering, X-ray diffraction, differential scanning calorimetry (DSC), nuclear magnetic resonance, and scanning electron microscopy. The citric acid-treated rice starch contained chains of different lengths (DP 7-70) and had an A + V type polymorphism. The DSC thermogram of acid-treated rice starch showed a broad endothermic peak, which indicated that the structure of the acid-treated rice starch contained a number of double helices with various melting temperatures. Microscopic observation showed that the internal structure of the acid-treated starch displayed more or less spherical lumps that could be composed of short chains and amylose-lipid complex. The digestive properties of acid-treated rice starch were altered by heat processing such as cooking and autoclaving because crystalline regions were converted to amorphous regions or lamellae.
| Original language | English |
|---|---|
| Pages (from-to) | 588-595 |
| Number of pages | 8 |
| Journal | Carbohydrate Polymers |
| Volume | 78 |
| Issue number | 3 |
| DOIs | |
| State | Published - 15 Oct 2009 |
Keywords
- Citric acid-treated rice starch
- Differential scanning calorimetry
- Digestive property
- Multi-angle laser-light scattering
- X-ray diffraction
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