Journal
CARBOHYDRATE POLYMERS
Volume 251, Issue -, Pages -Publisher
ELSEVIER SCI LTD
DOI: 10.1016/j.carbpol.2020.117057
Keywords
Rice starch; Potassium sulfate; Gelatinization; Swelling; Pasting properties
Categories
Funding
- National Key Research and Development Plan of China [2016YFD0400202]
- National Natural Science Foundation of China [21875167, 21574102]
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The study evaluated the effects of potassium sulfate (K2SO4) on the properties of different rice starches, showing that increasing K2SO4 concentration led to higher gelatinization temperatures and lower swelling capacities, resulting in decreased pasting viscosities. Waxy rice starch (WRS) exhibited the most significant changes in response to K2SO4.
This study evaluates the effects of potassium sulfate (K2SO4) on the swelling, gelatinization, and pasting properties of indica rice starch (IRS), japonica rice starch (JRS), and waxy rice starch (WRS). As a result, the gelatinization temperatures (T-p), swelling capacities, and pasting viscosities of rice starches in water followed the order of WRS > JRS > IRS, showing positive correlations to amylopectin content and molecular weight. At K2SO4 concentration of 0.05-0.6 M, T-p increased by 10-13 degrees C due to a more compact structure of starch granules resulting from increased interactions of starch chains with K+. However, the swelling capacity decreased with increasing K2SO4 concentration and followed the order of WRS < JRS < IRS, which decreased sharply from 27.3 to 2.5 g/g for WRS. K2SO4 dramatically reduced the pasting viscosity of starch pastes due to the decreased swelling capacity. This study provides the scientific basis for rice starch processing with K2SO4.
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