Abstract
In this study, the impact of the addition of β-cyclodextrin (β-CD) on long-term retrogradation of rice starch was investigated by texture profile analysis (TPA), differential scanning calorimeter (DSC), and X-ray diffraction (XRD). Results showed that the addition of β-CD presented a crucial role in retarding the long-term retrogradation of starch. The present β-CD also significantly decreased crystallization rate (k), and increased avrami exponent (n). The increase in exponent value indicated that the addition of β-CD transformed the nucleation type due to the formation of amylose–lipid-β-CD complex. Further, the presence of β-CD produced an additional peak 5.2 A of the gelatinized gel, and retarded crystalline type of the retrograded gel from V- to B-pattern, probably corresponding for the nucleation type transformation.
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