کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
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4564490 | 1330939 | 2010 | 5 صفحه PDF | دانلود رایگان |
Rate of the retrogradation process of five new argentine genotypes rice starches with different amylose contents and gelatinization temperatures during storage at 4.5 ± 0.5 °C was studied using differential scanning calorimetry (DSC).Significant differences were not found among transition temperatures, i.e., T0 (onset temperature), Tp (peak temperature) and Tc (conclusion temperature), of non-waxy genotypes when studied using DSC. An increased retrogradation enthalpy (ΔH, mJ/mg) with the storage time occurred with all non-waxy samples. The waxy genotype, W4109, did not show a retrogradation peak for the period under study. Genotypes with high total amylose content (TAM) retrograded more than those with lower content. The kinetic parameters “k” and “n” were evaluated using the Avrami model appearing to be related to the water-soluble amylose (SAM) content. Relationship between the retrogradation degree (%R) and the water-insoluble amylose (IAM) content was found. Gelatinization temperature of the starch (TG) seemed to affect the retrogradation rate.
Journal: LWT - Food Science and Technology - Volume 43, Issue 4, May 2010, Pages 670–674