Journal
CARBOHYDRATE POLYMERS
Volume 140, Issue -, Pages 113-121Publisher
ELSEVIER SCI LTD
DOI: 10.1016/j.carbpol.2015.12.025
Keywords
Waxy rice starch; Amylopect in gel; Starch gel structure; Starch retrogradation; Functional properties
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Funding
- Whistler Center for Carbohydrate Research
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Four amylose-free waxy rice starches were found to give rise to gels with clearly different morphology after storage for seven days at 4 degrees C. The thermal and rheological properties of these gels were also different. This was remarkable in light of the subtle differences in the molecular structure of the amylopectin in the samples. Addition of iodine to the amylopectin samples suggested that not only external chains, but also the internal chains of amylopectin, could form helical inclusion complexes. It is suggested that these internal helical segments participate in the retrogradation of amylopectin, thereby stabilising the gels through double helical structures with external chains of adjacent molecules. Albeit few in number, such interactions appear to have important influences on starch functional properties. (C) 2015 Elsevier Ltd. All rights reserved.
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