Effects of Water Content on the Gelatinization and Retrogradation of Rice Starch
The effects of different water content on the gelatinization, short-term and long-term retrogradation of rice starch were studied. The experiment results indicated that rice starch with low water content was difficult to gelatinize, however rice starch with water content less than 50%could not be gelatinized entirely by normal pressure. When water content decreased, the rate of short-term retrogradation was declined, and the time for gel stabilization extended. Amylopectin was re-crystallized the most easily with a water content of 60%.The disassociation temperature of amylose-lipid advanced with low water content.
【CateGory Index】： TS235.1