Food Science and Biotechnology

Korean Society of Food Science and Technology (한국식품과학회)
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Effects of Various Salts and Emulsifiers on Retrogradation Rate of Rice Starch Gel

Lee, Seog-Won;Han, Sung-Hee;Rhee, Chul

  • Published : 20020200
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Abstract

Retrogradation of rice starch gels and influences of certain salts and emulsifiers on the kinetics of retrogradation were investigated at various temperatures (-70, -40, -20, 4, 25, and $40^{\circ}C$). The degrees of gelatinization among samples containing salts showed no significant (p>0.05) differences, but lower (about 90%) than that (100%) of the control. Samples with added salts also showed lower gelatinization than those with emulsifiers. All rice starch gels containing salts or emulsifiers showed lower retrogradation compared to the control. Rice starch gels containing sodium phosphate stored for 2 days at $-70^{\circ}C$ had about 63.6% lower retrogradation than the control stored at $4^{\circ}C$. At above freezing temperature, the retrogradation rates decreased regardless of added additives as the storage temperature increased, while those of samples stored at below freezing temperature increased. The retrogradation rate of the control stored at 4 was about 1.4 times faster than that of the sample containing sodium phosphate. The samples containing METARIN P or SSL were slowly retrograded about 1.1-1.3 times with increasing storage temperatures compared to the control. At below freezing, the activation energies, which were obtained from the slope of the Arrhenius plots, for recrystallization of gelatinized rice starch were 0.60-4.02 kJ/mol.

Keywords

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