Pasting and Crystalline Property Differences of Commercial and Isolated Rice Starch with Added Amino Acids |
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| Authors: | X. Liang J.M. King |
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| Affiliation: | The authors are with the Dept. of Food Science, Louisiana State Univ. Agricultural Center, 111 Food Science Bldg., Louisiana State Univ., Baton Rouge, LA 70803. Direct inquiries to author King (). |
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| Abstract: | ABSTRACT This study compared effects amino acid structure and type on the pasting properties and crystallinity of rice starch isolated from flour. Amino acids were added at 2 and 6% of the starch (dry basis) for RVA analyses. Charged amino acids had more of an influence on pasting properties than neutral amino acids. Our results indicated that the negatively charged amino acids had a similar effect as that of the positive charged amino acids for decreasing cooking stability of the starch, but opposite effects on retrogradation tendency. Charged amino acids increased the crystallinity of the starch, potentially enhancing resistant starch nature. |
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| Keywords: | pasting rice starch amino acids crystallinity x-ray diffraction |
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