A Comparative Study of the Characteristics of Cross-Linked, Oxidized and Dual-Modified Rice Starches
Rice starch was cross-linked with epichlorohydrin (0.3%, w/w, on a dry starch basis) and oxidized with sodium hypochlorite (2.5% w/w), respectively. Two dual-modified rice starch samples (oxidized cross-linked rice starch and cross-linked oxidized rice starch) were obtained by the oxidation of cross...
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doaj-aed21f3ef4d84d5591854262b906f92b2020-11-24T23:35:24ZengMDPI AGMolecules1420-30492012-09-01179109461095710.3390/molecules170910946A Comparative Study of the Characteristics of Cross-Linked, Oxidized and Dual-Modified Rice StarchesFeng-Xiang YuGao-Qiang LiuHua-Xi XiaoQin-Lu LinRice starch was cross-linked with epichlorohydrin (0.3%, w/w, on a dry starch basis) and oxidized with sodium hypochlorite (2.5% w/w), respectively. Two dual-modified rice starch samples (oxidized cross-linked rice starch and cross-linked oxidized rice starch) were obtained by the oxidation of cross-linked rice starch and the cross-linking of oxidized rice starch at the same level of reagents. The physicochemical properties of native rice starch, cross-linked rice starch and oxidized rice starch were also studied parallel with those of the two dual-modified rice starch samples using rapid visco analysis (RVA), differential scanning calorimetry (DSC), dynamic rheometry and scanning electron microscopy (SEM). It was found that the levels of cross-linking and oxidation used in this study did not cause any significant changes in the morphology of rice starch granules. Cross-linked oxidized starch showed lower swelling power (SP) and solubility, and higher paste clarity in comparison with native starch. Cross-linked oxidized rice starch also had the lowest tendency of retrogradation and highest ability to resistant to shear compared with native, cross-linked, oxidized and oxidized cross-linked rice starches. These results suggest that the undesirable properties in native, cross-linked and oxidized rice starch samples could be overcome through dual-modification.http://www.mdpi.com/1420-3049/17/9/10946rice starchcross-linked starchoxidized starch |
collection |
DOAJ |
language |
English |
format |
Article |
sources |
DOAJ |
author |
Feng-Xiang Yu Gao-Qiang Liu Hua-Xi Xiao Qin-Lu Lin |
spellingShingle |
Feng-Xiang Yu Gao-Qiang Liu Hua-Xi Xiao Qin-Lu Lin A Comparative Study of the Characteristics of Cross-Linked, Oxidized and Dual-Modified Rice Starches Molecules rice starch cross-linked starch oxidized starch |
author_facet |
Feng-Xiang Yu Gao-Qiang Liu Hua-Xi Xiao Qin-Lu Lin |
author_sort |
Feng-Xiang Yu |
title |
A Comparative Study of the Characteristics of Cross-Linked, Oxidized and Dual-Modified Rice Starches |
title_short |
A Comparative Study of the Characteristics of Cross-Linked, Oxidized and Dual-Modified Rice Starches |
title_full |
A Comparative Study of the Characteristics of Cross-Linked, Oxidized and Dual-Modified Rice Starches |
title_fullStr |
A Comparative Study of the Characteristics of Cross-Linked, Oxidized and Dual-Modified Rice Starches |
title_full_unstemmed |
A Comparative Study of the Characteristics of Cross-Linked, Oxidized and Dual-Modified Rice Starches |
title_sort |
comparative study of the characteristics of cross-linked, oxidized and dual-modified rice starches |
publisher |
MDPI AG |
series |
Molecules |
issn |
1420-3049 |
publishDate |
2012-09-01 |
description |
Rice starch was cross-linked with epichlorohydrin (0.3%, w/w, on a dry starch basis) and oxidized with sodium hypochlorite (2.5% w/w), respectively. Two dual-modified rice starch samples (oxidized cross-linked rice starch and cross-linked oxidized rice starch) were obtained by the oxidation of cross-linked rice starch and the cross-linking of oxidized rice starch at the same level of reagents. The physicochemical properties of native rice starch, cross-linked rice starch and oxidized rice starch were also studied parallel with those of the two dual-modified rice starch samples using rapid visco analysis (RVA), differential scanning calorimetry (DSC), dynamic rheometry and scanning electron microscopy (SEM). It was found that the levels of cross-linking and oxidation used in this study did not cause any significant changes in the morphology of rice starch granules. Cross-linked oxidized starch showed lower swelling power (SP) and solubility, and higher paste clarity in comparison with native starch. Cross-linked oxidized rice starch also had the lowest tendency of retrogradation and highest ability to resistant to shear compared with native, cross-linked, oxidized and oxidized cross-linked rice starches. These results suggest that the undesirable properties in native, cross-linked and oxidized rice starch samples could be overcome through dual-modification. |
topic |
rice starch cross-linked starch oxidized starch |
url |
http://www.mdpi.com/1420-3049/17/9/10946 |
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