Abstract
Native rice starch lacks the versatility necessary to function adequately under rigorous industrial processing, so modified starches are needed to meet the functional properties required in food products. This work investigated the impact of enzymatic hydrolysis and cross-linking composite modification on the properties of rice starches. Rice starch was cross-linked with epichlorohydrin (EPI) with different concentrations (0.5%, 0.7%, 0.9% w/w, on a dry starch basis), affording cross-linked rice starches with the three different levels of cross-linking that were named R1, R2, and R3, respectively. The cross-linked rice starches were hydrolyzed by α-amylase and native, hydrolyzed, and hydrolyzed cross-linked rice starches were comparatively studied. It was found that hydrolyzed cross-linked rice starches showed a lower the degree of amylase hydrolysis compared with hydrolyzed rice starch. The higher the degree of cross-linking, the higher the capacity to resist enzyme hydrolysis. Hydrolyzed cross-linked rice starches further increased the adsorptive capacities of starches for liquids and decreased the trend of retrogradation, and it also strengthened the capacity to resist shear compared to native and hydrolyzed rice starches.
Highlights
Rice is one of the most important cereals and commercially more than two thousand varieties of rice are grown throughout the World
The degree of cross-linking of starch cross-linked with lower level of EPI (0.3%) was not great enough to restrict the swelling of the granules and these exhibited higher peak viscosity values than that of native starch [6]
When ordered arrays of starch molecules were disrupted, the reassociation of starch molecules was inhibited. These results suggested that enzyme hydrolysis and hydrolyzed cross-linking could effectively inhibit the retrogradation of rice starch
Summary
Native rice starches have many properties that differ from those produced from other plant sources. These inherent characteristics can be exploited to produce various types of starch-based food products, but native rice starch lacks the versatility necessary to function adequately under rigorous industrial processing. The native starch can readily be modified by physical, chemical or enzymatic processes to afford products with improved starch functionality and these products find diverse applications [1]. Cross-linked starch is more resistant to acid, enzymatic hydrolysis, heat and shearing than native starch and is suitable for applications in food industry. The objective of this study was to evaluate the impact of enzymatic hydrolysis and cross-linking composite modification on the properties of rice starches
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