期刊
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
卷 42, 期 3, 页码 298-304出版社
ELSEVIER SCIENCE BV
DOI: 10.1016/j.ijbiomac.2008.01.002
关键词
4-alpha-glucanotransferase; rice starch; sol-gel transition; gel strength
Rheological measurements were performed to characterize rice starch modified with 4-alpha-glucanotransferase (4 alpha GTase) isolated from Thermus scotoductus, in terms of effects of the enzyme and starch concentration on flow behavior, gel strength, and melting and gelling kinetics of the modified rice starch. Consistency index decreased and flow behavior index increased with the level of enzyme treatment, and at high level of enzyme treatment, it demonstrated Bingham plastic behavior. As the level of enzyme decreased and the starch concentration increased, gelation time decreased and the final gel strength increased significantly. Regardless of treatment variables, all the modified starch gels melted at similar temperature. (C) 2008 Elsevier B.V. All rights reserved.
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