Rheological and gelation properties of rice starch modified with 4-α-glucanotransferase

• Published in: International journal of biological macromolecules Vol. 42; no. 3; pp. 298 - 304
• Main Authors: Lee, Kwang Yeon, Kim, Yong-Ro, Park, Kwan Hwa, Lee, Hyeon Gyu
• Format: Journal Article
• Language: English
• Published: Netherlands Elsevier B.V 01.04.2008
• Subjects: 4-α-Glucanotransferase; Bacterial Proteins - chemistry; Gel strength; Gels - chemistry; Glycogen Debranching Enzyme System - chemistry; Kinetics; Oryza - chemistry; Rheology; Rice starch; Sol–gel transition; Starch - chemistry; Thermus - enzymology; 4-α-Glucanotransferase; Sol–gel transition; Rice starch; Gel strength
• ISSN: 0141-8130; 1879-0003
• DOI: 10.1016/j.ijbiomac.2008.01.002

Rheological measurements were performed to characterize rice starch modified with 4-α-glucanotransferase (4αGTase) 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.