scholarly journals Non-chemically modified waxy rice starch stabilised wow emulsions for salt reduction

2019 ◽  
Vol 10 (7) ◽  
pp. 4242-4255 ◽  
Author(s):  
Miroslaw Kasprzak ◽  
Peter Wilde ◽  
Sandra E. Hill ◽  
Stephen E. Harding ◽  
Rebecca Ford ◽  
...  
Keyword(s):  
Salt Solution ◽  
Succinic Anhydride ◽  
Rice Starch ◽  
Salt Reduction ◽  
Chemically Modified ◽  
Oil In Water ◽  
Waxy Rice ◽  
Oral Processing ◽  
Waxy Rice Starch

Water-in-oil-in-water emulsions containing an internalised salt solution were stabilised with non-chemically modified waxy rice starch (WRS), and octinyl succinic anhydride (OSA) as reference, to release salt during oral processing due to amylase-induced destabilisation.

scholarly journals Properties and Digestibility of Octenyl Succinic Anhydride-Modified Japonica-Type Waxy and Non-Waxy Rice Starches

Molecules ◽  
2019 ◽  
Vol 24 (4) ◽  
pp. 765 ◽  
Author(s):  
Junhee No ◽  
Saehun Mun ◽  
Malshick Shin
Keyword(s):  
Succinic Anhydride ◽  
Emulsion Stability ◽  
Rice Starch ◽  
Gelatinization Temperature ◽  
Rice Varieties ◽  
Octenyl Succinic Anhydride ◽  
Waxy Rice ◽  
Korean Rice ◽  
Different Levels ◽  
Waxy Rice Starch

Waxy and non-waxy rice starches from japonica type Korean rice varieties were esterified with different levels of octenyl succinic anhydride (OSA), and the molecular structure of amylopectin (AP), digestibility, and emulsion stability were investigated. As OSA levels increased, the degree of substitution, granule size, peak and final viscosities, emulsion stability, and short chain of AP increased. However, the gelatinization temperature and enthalpy, and digestibility decreased. All OSA esterified starches showed a new band at 1723 cm−1, but maintained A-type crystallinity. The DP6-12 of AP in waxy rice starch (WRS) was higher than that in non-waxy rice starch (NRS) with increasing OSA levels. Because the amylose and long chain of AP accessed easily with OSA groups, the digestibility of NRS was lower than that of WRS. The emulsion stability was higher in WRS than in NRS. From the above results, it is suggested that amylose should have a higher affinity with OSA esterification than AP and that the emulsion stability should increase in WRS, but the digestibility should decrease in NRS after OSA modification.

Preparation and characterization of octenyl succinic anhydride modified waxy rice starch by dry media milling

2014 ◽  
Vol 66 (11-12) ◽  
pp. 985-991 ◽  
Author(s):  
Mian Chen ◽  
Tao Yin ◽  
Ying Chen ◽  
Shanbai Xiong ◽  
Siming Zhao
Keyword(s):  
Succinic Anhydride ◽  
Rice Starch ◽  
Media Milling ◽  
Octenyl Succinic Anhydride ◽  
Waxy Rice ◽  
Waxy Rice Starch

Effect of ozone treatment on physicochemical properties of waxy rice flour and waxy rice starch

2014 ◽  
Vol 50 (3) ◽  
pp. 744-749 ◽  
Author(s):  
Wenping Ding ◽  
Yuehui Wang ◽  
Wei Zhang ◽  
Yongcheng Shi ◽  
Donghai Wang
Keyword(s):  
Physicochemical Properties ◽  
Rice Flour ◽  
Ozone Treatment ◽  
Rice Starch ◽  
Waxy Rice Flour ◽  
Waxy Rice ◽  
Waxy Rice Starch

scholarly journals Effects of Pectin on the Physicochemical Properties and Freeze-Thaw Stability of Waxy Rice Starch

Foods ◽  
2021 ◽  
Vol 10 (10) ◽  
pp. 2419
Author(s):  
Yuheng Zhai ◽  
Jiali Xing ◽  
Xiaohu Luo ◽  
Hao Zhang ◽  
Kai Yang ◽  
...  
Keyword(s):  
Physicochemical Properties ◽  
Loss Modulus ◽  
Rice Starch ◽  
Scanning Calorimetry ◽  
Freeze Thaw ◽  
Textural Parameter ◽  
Waxy Rice ◽  
Pasting Temperature ◽  
Starch Paste ◽  
Waxy Rice Starch

In this study, the effects of the addition of pectin (PEC) on the physicochemical properties and freeze-thaw stability of waxy rice starch (WRS) were investigated. As PEC content increased, the pasting viscosity and pasting temperature of WRS significantly increased (p < 0.05), whereas its breakdown value and setback value decreased. Differential scanning calorimetry showed that the addition of PEC increased the gelatinization temperature of WRS, but decreased its gelatinization enthalpy. Rheological measurements indicated that the addition of PEC did not change the shear-thinning behavior of WRS–PEC blends, and the storage modulus and loss modulus were positively correlated with PEC content. Moreover, the textural parameter of WRS decreased with the increase in PEC content. Furthermore, the addition of PEC decreased the transmittance of starch paste, but enhanced the freeze-thaw stability of WRS to some extent. These results may contribute to the development of WRS-based food products.

Effect of porous waxy rice starch addition on acid milk gels: Structural and physicochemical functionality

2020 ◽  
Vol 109 ◽  
pp. 106092
Author(s):  
Zhi Yang ◽  
Xu Xu ◽  
Yacine Hemar ◽  
Guang Mo ◽  
Liliana de Campo ◽  
...  
Keyword(s):  
Rice Starch ◽  
Waxy Rice ◽  
Waxy Rice Starch ◽  
Acid Milk Gels

Effect of partial gelatinization and retrogradation on the enzymatic digestion of waxy rice starch

2006 ◽  
Vol 43 (3) ◽  
pp. 353-359 ◽  
Author(s):  
Hyun-Jung Chung ◽  
Hyesook Son Lim ◽  
Seung-Taik Lim
Keyword(s):  
Enzymatic Digestion ◽  
Rice Starch ◽  
Waxy Rice ◽  
Waxy Rice Starch
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