Advertisement

European Food Research and Technology

, Volume 223, Issue 4, pp 561–570 | Cite as

Some characteristics of acetylated, cross-linked and dual modified Indian rice starches

  • C. S. RainaEmail author
  • S. Singh
  • A. S. Bawa
  • D. C. Saxena
Original Paper

Abstract

Starches from broken rice grains derived from three varieties (PUSA-44, PR-106, and PR-114) were modified by hydroxypropylation with propylene oxide and esterification with adipic acid anhydride and/or vinyl acetate. Degree of substitution and acetyl contents (in parentheses) was relatively low; ranges between 0.02 (0.53%) and 0.12 (3.09%) for hydroxy-propylated cross-linked and acetylated starch samples. The acetylation and dual modification of starches increased the paste clarity, solubility, swelling power, sediment volume, and gel strength but decreased the gel elasticity in all the three varieties. However, the adhesiveness increased only upon dual modification in PUSA-44 and decreased in other two varieties. Cross-linking reduced the solubility, swelling power, sediment volume, and gel elasticity while increased the paste clarity, gel strength and adhesiveness. The physico-chemical characteristics of relatively high amylose variety PUSA-44 among three varieties were significantly lower than those from varieties with low amylose content whereas PUSA-44 had shown improved gel properties as compared to other two varieties.

Keywords

Rice starch Modification Physico-chemical characteristics Gel rheology 

References

  1. 1.
    Zhang W, Jackson DS (1992) J Food Sci 57:1428–1432CrossRefGoogle Scholar
  2. 2.
    Rutenberg M (1980) In: Davidson RL (ed) Handbook of water soluble gums and resins. CRC Press, Florida, pp 22.1–22.83Google Scholar
  3. 3.
    Wu Y, Seib PA (1990) Cereal Chem 67:202–208Google Scholar
  4. 4.
    Liu H, Ramsden L, Corke H (1999) Starch/Stäerke 51:249–252CrossRefGoogle Scholar
  5. 5.
    Wurzburg OB (1986) In: Wurzburg OB (ed) Modified starches: properties and uses. CRC Press, Florida, pp 41–53Google Scholar
  6. 6.
    Tuschoff JV (1986) In: Wurzburg OB (ed) Modified starches: properties and uses. CRC Press, Florida, pp 89–96Google Scholar
  7. 7.
    Rutenberg MM, Solarek D (1984) In: Whistler RL (ed) Starch chemistry and technology. Academic Press, New YorkGoogle Scholar
  8. 8.
    Jeong JH, Lee MH, Oh MJ (1994) J Korean Soc Food Nutr 23:244–250Google Scholar
  9. 9.
    De Graaf RA, Broekroelofs A, Janssen LPB (1998) Starch /Stäerke 50:198–205CrossRefGoogle Scholar
  10. 10.
    Wang YJ, Wang L (2000) Starch/Stäerke 52:406–412CrossRefGoogle Scholar
  11. 11.
    Parandoosh S, Hudson SM (1993) J Appl Polym Sci 48:787–791CrossRefGoogle Scholar
  12. 12.
    AACC (2000) Approved methods of the American Association of Cereal Chemists, 10th ed. Methods 02-31, 02-52, 8-12, 15-A, 32-10 and 46-13. The Association, St. Paul, MNGoogle Scholar
  13. 13.
    Schoch TJ (1964) In: Whistler RL (ed) Methods in carbohydrate chemistry. Academic Press, New York, pp 106–109Google Scholar
  14. 14.
    Chiang BY, Johnson JA (1977) Cereal Chem 54:429–435Google Scholar
  15. 15.
    Al Bayati SH, Lorenz K (1975) Lebensmittel Wiss Technol 8:163–167Google Scholar
  16. 16.
    Grant LA (1998) Cereal Chem 75:590–594CrossRefGoogle Scholar
  17. 17.
    Wurzburg OB (1964) In: Whistler RL (ed) Methods in carbohydrate chemistry. Academic Press, New York, pp 286–288Google Scholar
  18. 18.
    Suwanliwong S (1998) MSc Thesis, Faculty of Food Science and Biotechnology, Universiti Putra Malaysia, SerdangGoogle Scholar
  19. 19.
    Smith RJ (1967) In: Whistler RL (ed) Starch chemistry and technology. Academic Press, New York, pp 569–635Google Scholar
  20. 20.
    Lim S, Seib PA (1993) Cereal Chem 70:137–144Google Scholar
  21. 21.
    Tessler MM (1978) US Patent 4098997Google Scholar
  22. 22.
    Schoch TJ, Leach HW (1964) In: Whistler RL (ed) Methods in carbohydrate chemistry. Academic Press, New York, pp 26, 101–103Google Scholar
  23. 23.
    Takahashi S, Maningat CC, Seib PA (1989) Cereal Chem 66:499–506Google Scholar
  24. 24.
    Jarowenko W (1986) In: Wurzburg OB (ed) Modified starches properties and uses. CRC Press, Florida, pp 55–57Google Scholar
  25. 25.
    Radley JA (1976) Cereal Food World 31:872–674Google Scholar
  26. 26.
    Wattanachant S, Muhamad SKS, Mat-Hashim D, Rahman RA (2002) J Sci Technol 24:439–450Google Scholar
  27. 27.
    Betancur-Ancona D, Chel-Guerrero L, Canizares-Hernandez E (1997) J Agric Food Chem 45:378–362CrossRefGoogle Scholar
  28. 28.
    Onanong N, Eakphan K (2002) In: Proceedings of the first national conference on starch technology, Bangkok, Thailand, pp 27–31Google Scholar
  29. 29.
    Yang C, Lai HM, Lii CY (1988) Food Sci Chin 13:212–221Google Scholar
  30. 30.
    Swinkels JJM (1998) Industrial starch chemistry, AVEBE Brochure, The NetherlandsGoogle Scholar
  31. 31.
    Delpeuch F, Favier JC (1980) Ann Technol Agric 29:53–67Google Scholar
  32. 32.
    Gonzalez Z, Perez E (2002) Starch/Stäerke 54:148–154CrossRefGoogle Scholar

Copyright information

© Springer-Verlag 2006

Authors and Affiliations

  • C. S. Raina
    • 1
    Email author
  • S. Singh
    • 1
  • A. S. Bawa
    • 2
  • D. C. Saxena
    • 1
  1. 1.Department of Food TechnologyS.L. Institute of Engineering and Technology, SLIETSangrurIndia
  2. 2.Defence Food Research LaboratoryMysoreIndia

Personalised recommendations