Pasting and crystalline property differences of commercial and isolated rice starch with added amino acids

Document Type

Article

Publication Date

1-1-2003

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.

Publication Source (Journal or Book title)

Journal of Food Science

First Page

832

Last Page

838

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