Abstract
In this study, we investigated the effects of different amino acids (Glycine acid (Gly), lysine (Lys), arginine (Arg),aspartic acid (Asp) and glutamic acid (Glu)) and different levels of amino acids (1 %, 5 %, 10 %) on the physicochemical properties(transparency, supernatant, solubility, swelling, freeze-thaw stability) of rice starch. The results showed that Lys and Arg significantly increased the swelling power of rice starch, but Asp and Glu had the opposite effect. All charge-carrying amino acids reduced the transparency of rice starch, while increased the settling property and the syneresis of freeze-thaw treatment process. Gly had no significant effect on the properties of rice starch.
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