Retrogradation of Waxy Rice Starch Gel in the Vicinity of the Glass Transition Temperature
The retrogradation rate of waxy rice starch gel was investigated during storage at temperatures in the vicinity of the glass transition temperature of a maximally concentrated system (), as it was hypothesized that such temperatures might cause different effects on retrogradation. The value of full...
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2013-01-01
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Series: | International Journal of Food Science |
Online Access: | http://dx.doi.org/10.1155/2013/549192 |
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doaj-9702b94651ad4979b1c5df6e9af540f12020-11-24T22:23:06ZengHindawi LimitedInternational Journal of Food Science2314-57652013-01-01201310.1155/2013/549192549192Retrogradation of Waxy Rice Starch Gel in the Vicinity of the Glass Transition TemperatureSanguansri Charoenrein0Sunsanee Udomrati1Department of Food Science and Technology, Faculty of Agro-Industry, Kasetsart University, Bangkok 10900, ThailandDepartment of Food Science and Technology, Faculty of Agro-Industry, Kasetsart University, Bangkok 10900, ThailandThe retrogradation rate of waxy rice starch gel was investigated during storage at temperatures in the vicinity of the glass transition temperature of a maximally concentrated system (), as it was hypothesized that such temperatures might cause different effects on retrogradation. The value of fully gelatinized waxy rice starch gel with 50% water content and the enthalpy of melting retrograded amylopectin in the gels were investigated using differential scanning calorimetry. Starch gels were frozen to −30°C and stored at 4, 0, −3, −5, and −8°C for 5 days. The results indicated that the value of gelatinized starch gel annealed at −7°C for 15 min was −3.5°C. Waxy rice starch gels retrograded significantly when stored at 4°C with a decrease in the enthalpy of melting retrograded starch in samples stored for 5 days at −3, −5, and −8°C, respectively, perhaps due to the more rigid glass matrix and less molecular mobility facilitating starch chain recrystallization at temperatures below . This suggests that retardation of retrogradation of waxy rice starch gel can be achieved at temperature below .http://dx.doi.org/10.1155/2013/549192 |
collection |
DOAJ |
language |
English |
format |
Article |
sources |
DOAJ |
author |
Sanguansri Charoenrein Sunsanee Udomrati |
spellingShingle |
Sanguansri Charoenrein Sunsanee Udomrati Retrogradation of Waxy Rice Starch Gel in the Vicinity of the Glass Transition Temperature International Journal of Food Science |
author_facet |
Sanguansri Charoenrein Sunsanee Udomrati |
author_sort |
Sanguansri Charoenrein |
title |
Retrogradation of Waxy Rice Starch Gel in the Vicinity of the Glass Transition Temperature |
title_short |
Retrogradation of Waxy Rice Starch Gel in the Vicinity of the Glass Transition Temperature |
title_full |
Retrogradation of Waxy Rice Starch Gel in the Vicinity of the Glass Transition Temperature |
title_fullStr |
Retrogradation of Waxy Rice Starch Gel in the Vicinity of the Glass Transition Temperature |
title_full_unstemmed |
Retrogradation of Waxy Rice Starch Gel in the Vicinity of the Glass Transition Temperature |
title_sort |
retrogradation of waxy rice starch gel in the vicinity of the glass transition temperature |
publisher |
Hindawi Limited |
series |
International Journal of Food Science |
issn |
2314-5765 |
publishDate |
2013-01-01 |
description |
The retrogradation rate of waxy rice starch gel was investigated during storage at temperatures in the vicinity of the glass transition temperature of a maximally concentrated system (), as it was hypothesized that such temperatures might cause different effects on retrogradation. The value of fully gelatinized waxy rice starch gel with 50% water content and the enthalpy of melting retrograded amylopectin in the gels were investigated using differential scanning calorimetry. Starch gels were frozen to −30°C and stored at 4, 0, −3, −5, and −8°C for 5 days. The results indicated that the value of gelatinized starch gel annealed at −7°C for 15 min was −3.5°C. Waxy rice starch gels retrograded significantly when stored at 4°C with a decrease in the enthalpy of melting retrograded starch in samples stored for 5 days at −3, −5, and −8°C, respectively, perhaps due to the more rigid glass matrix and less molecular mobility facilitating starch chain recrystallization at temperatures below . This suggests that retardation of retrogradation of waxy rice starch gel can be achieved at temperature below . |
url |
http://dx.doi.org/10.1155/2013/549192 |
work_keys_str_mv |
AT sanguansricharoenrein retrogradationofwaxyricestarchgelinthevicinityoftheglasstransitiontemperature AT sunsaneeudomrati retrogradationofwaxyricestarchgelinthevicinityoftheglasstransitiontemperature |
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