Title: Changes in Physicochemical Properties of Rice Starch from Rice Stored at Different Conditions
Abstract: In order to know properties in rice starch during storage of rice, rice starch from stored rice(stored at , R.H. 65% and , R.H. 85%, for 16 weeks) used in this experiment. Water binding capacity of rice starch increased for 8 weeks, and then it decreased. As the storage period took longer, swelling power and solubility, optical transmittance, blue value, total amylose content and soluble amylose content decreased. For the same periods, changes in rice starch from stored rice, R.H. 85%) were made more than those in rice starch at , R.H. 65%. The granule shape of rice starch, irrespective of storage periods and conditions, didn't make a significant difference. The relative crystallinity of the rice starch by X-ray diffraction didn't distinctly changed till the second week. But, at the fourth week, that by X-ray diffraction significantly decreased, and then slightly decreased. As the storage period took longer, gelatinization temperature, melting temperature and melting enthalpy measured by DSC got higher, but gelatinization enthalpy got lower. For the same storage period, gelatinization temperature, melting temperature, gelatinization enthalpy and melting enthalpy of rice starch stored at , R.H. 85% made changes more than those of rice starch stored at , R.H. 65% did.
Publication Year: 1995
Publication Date: 1995-01-01
Language: en
Type: article
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Cited By Count: 4
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