Study on creep properties of indica rice gel

Rice gels from 16 various types of indica rice were prepared. Their rheological parameters based on creep behavior were determined and the effect of the chemical compositions on the rheological parameters of rice gel was assessed. The creep process of rice gel consisted mainly of retarded elastic deformation, ε2, and viscosity flow deformation, ε3. The retarded elastic modulus, E2, relaxation time, τ, and the viscosity coefficient, η3, of the rice gel were estimated according to the Burger model. The creep parameters of indica rice gel were related to rice variety. The complex of protein or lipid with amylose and embedment in gel network made an important contribution to the state of the network structure formed by starch molecular chain, and that affected the creep properties of rice gel. Correlation analysis indicated that the creep properties showed a dependence on the chemical compositions. The retarded elastic modulus, E2, had positive correlations with amylose (P = 0.004) and fat content (P = 0.066). The relaxation time, τ, had negative correlations with amylose (P = 0.006) and fat content (P = 0.012). The viscosity coefficient, η3, was positively correlated to both amylose (P = 0.079) and protein content (P = 0.089).