Functional properties of dual-modified rice starch

Name: Piyarat Sirivongpaisal

Address: 333 Moo1, Thasud, Muang, Chiang Rai 57100

Organization : School of Agro-Industry, Mae Fah Luang University

Email : ask.library@mfu.ac.th

keyword: rice starch - hydroxypropylation - cross-linking

ThaSH: Food sciences

ThaSH: Agricultural industries

ThaSH: Rice flour

ThaSH: Crosslinking (Polymerization)

ThaSH: Hydroxylation

Abstract: Dual-modification, hydroxypropylation and cross-linking were conducted to overcome the undesirable properties of native rice starch and to improve its functional properties during processing. The first stage of modification was hydroxypropylation using 6% to 12% of propylene oxide. This was followed by cross-linking using the mixture of 12% sodium trimetaphosphate (STMP) and 0.1% sodium tripolyphosphate (STPP). The level of hydroxy propylation enhanced the subsequent cross-linking and this was indicated by a marked increase in phosphorus content and degree of substitution (DS). This was accompanied by a significant decrease in paste clarity, swelling power, peak viscosity, breakdown and consistency coefficient. The effects of different cross-linking agents: 2% STMP, the mixture of 2% STMP and 5% STPP and the mixture of 12% STMP and 0.1% STPP, on functional properties of rice starch hydroxypropylated with 8% propylene oxide were also investigated. It was found that dual-modified rice starch cross-linked by STMP alone gave the highest phosphorus content (0.192%) and degree of substitution (0.01) resulting in the lowest peak viscosity, breakdown, final viscosity, consistency coefficient, swelling power, solubility index and paste clarity. In addition, the dual-modified rice starch cross-linked with mixed phosphate salts containing a high content of STMP (12% STMP and 0.1% STPP) gave significantly higher phosphorus content (0.161%) and degree of substitution (0.009) compared to that of the mixed phosphate salts containing low STMP content (2% STMP and 5% STPP). It suggests that the higher amount of STMP enhanced the high phosphorus substitution on the starch chains resulting in an increasing rigidity of the rice starch granules.

Mae Fah Luang University. Learning Resources and Educational Media Center

Address: CHIANG RAI

Email: library@mfu.ac.th

Modified: 2021-10-19

Issued: 2021-10-19

บทความ/Article

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Journal of Food Science and Agricultural Technology (2018) Vol.4 (Spcl. Iss.): 93-98

eng

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