Abstract
Impact of covalent and non-covalent binding interactions on physicochemical, structural, and rheological properties of waxy rice flour were investigated using several typical types of chemicals. Dynamic rheometer was used to investigate the viscoelastic properties and resistance to deformation or shearing. Both hydrogen bonds and hydrophobic interactions were necessary for waxy rice flour to form a material with stable structure matrix. Besides this, X-ray diffraction pattern and pasting property measurements showed that the relative crystallinity and pasting viscosity values of waxy rice flour exposed to SDS and l-cysteine treatments increased whereas those of urea decreased compared with the control. Addition of acid, alkali, and NaCl might result in electrostatic forces, ion interactions, and indirectly change hydrogen bonds and hydrophobic interactions between starch and protein, which played a synthetic role on property changes of waxy rice flour.
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Disclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.