Preparation and physicochemical properties of three types of modified glutinous rice starches

Published Date
10 February 2016, Vol.137:305–313, doi:10.1016/j.carbpol.2015.10.065

Title 
Preparation and physicochemical properties of three types of modified glutinous rice starches

• Author 

• Liping Yang
• Yibin Zhou ^,
• Yiming Wu
• Xin Meng
• Yamei Jiang
• Haiwei Zhang
• Haisong Wang

• School of Tea and Food Technology, Anhui Agricultural University, 130 Chang Jiang West Road, Hefei 230036, PR China

Received 29 July 2015. Revised 16 October 2015. Accepted 16 October 2015. Available online 20 October 2015.

Highlights

• •
  Glutinous rice starch was subjected to different chemical modification methods.
• •
  Hydroxypropylated, phosphorylated, and dual-modified starches were prepared.
• •
  Modified starches had enhanced viscosity and freeze-thaw stability.
• •
  Modified starches had reduced gelatinization temperature and enthalpy.
• •
  Chemical modification improved the properties of native glutinous rice starch.

Abstract

Hydroxypropylated, phosphorylated, and hydroxypropyl-phosphorylated starches were prepared from glutinous rice starch, and their physicochemical and structural properties were investigated. With increasing reaction time, the molar or degree of substitution of modified starches increased. SEM micrographs revealed that phosphorylated starch granules retained their relative integrity, while some cracks appeared on the surface of hydroxypropylated and hydroxypropyl-phosphorylated starch granules. RVA analyses revealed that pasting properties improved after chemical modification. Additionally, chemical modification improved freeze-thaw stability, especially in hydroxypropyl-phosphorylated starch. DSC analyses showed that onset temperature and gelatinization enthalpy decreased with increasing reaction time, especially in the dual-modified starch. X-ray diffraction patterns revealed that native and modified starches had A-type crystalline patterns. FT-IR spectra showed some minor spectral differences after modification. ¹³C CP/MAS NMR spectra showed that a novel peak appeared at 20 ppm after hydroxypropylation and that the relative intensity signals in the C4 region increased after phosphorylation.

Keywords

• Glutinous rice starch
• Hydroxypropylation
• Phosphorylation
• Modified starch
• Physicochemical properties
• Structural properties

Chemical compounds studied in this article

• Sodium dihydrogen phosphate dihydrate (PubChem CID: 23673460)
• Disodium hydrogen phosphate anhydrous (PubChem CID: 24203)
• Propylene oxide (PubChem CID: 6378)
• Sodium sulfate (PubChem CID: 24436)

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• ⁎ 
  Corresponding author. Tel.: +86 13095515977.

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