Abstract
Effects of malto-oligosaccharides (commercial linear oligosaccharides: maltotriose, G 3, rich and maltotetraose, G 4, rich type, and commercial branched oligosacchrides) on the stability of rice starch gels were investigated using retrogradation kinetics on the basis of creep data of starch gels. In the malto-oligosaccharides, G 3 rich linear oligosaccharide was the most effective in reducing retrogradation. Hence the effects of the degree of polymerization (DP) of saccharides (DP = 1–4) on retrogradation of rice starch were tested. The rice starch gels containing maltotriose possessed the minimum retrogradation rate and initial creep compliance. This indicated that maltotriose gave the maximum effects in stabilizing the starch gel structure among the malto-oligosaccharides.
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