Publication no. C-2002-1002-07R |  VIEW ARTICLE

Pasting Property Differences of Commercial and Isolated Rice Starch with Added Lipids and beta-Cyclodextrin.

Xiaoming Liang (1), Joan M. King (1,2), and Fred F. Shih (3). (1) Department of Food Science, Louisiana State University Agricultural Center, Baton Rouge, LA 70803. (2) Corresponding author. E-mail: <jking@agctr.lsu.edu> Phone: 225-578-5157. Fax: 225-578-5300. (3) USDA-ARS-SRRC, New Orleans, LA 70124. Cereal Chem. 79(6):812-818. Accepted July 15, 2002. Copyright 2002 American Association of Cereal Chemists, Inc.

Lipids are known to generally affect starch properties but the effects of lipid structure and beta-cyclodextrin (beta-CD) on different starches has not been investigated. This study compared the effects of lipids and beta-CD on pasting properties of isolated rice starch with commercial rice starch. Flour was defatted by Soxhlet extraction and deproteinated by alkaline protease digestion. Fatty acids, monopalmitin (MP), tripalmitin, lysophosphatidylcholine (LC), lysophophatidylethanolamine (LE), each added at 0.2 and 0.6% (starch db), and beta-CD added at 2 and 6% (starch db) were tested. Pasting temperature (PT) increased with added phospholipid, particularly in the commercial starch, while all lipids except tripalmitin increased final viscosity (FV) and total setback (TSB). Breakdown (BKD) was mainly affected and increased by up to 39 RVU for fatty acids while decreasing by up to 80 RVU for other lipids in both starches. TSB doubled by the addition of 0.6% MP but decreased to one-third by 0.6% LE or LC. Addition of beta-CD decreased minimum viscosity (MV) and FV while increasing BKD in isolate but decreased TSB in commercial starch.