Effects of Na2CO3 and NaOH on pasting properties of selected native cereal starches

• Published in: Journal of food science Vol. 69; no. 4; pp. FCT249 - FCT256
• Main Authors: Lai, L.N, Karim, A.A, Norziah, M.H, Seow, C.C
• Format: Journal Article
• Language: English
• Published: Oxford, UK Blackwell Publishing Ltd 01.05.2004; Institute of Food Technologists
• Subjects: alkali; alkalinization; alkalizing agents; amylose; Biological and medical sciences; carbohydrate structure; Cereal and baking product industries; Food industries; Fundamental and applied biological sciences. Psychology; gelatinization; glutinous rice; hydrolysis; leaching; non-waxy starches; pasting profile; pasting properties; Rapid Visco Analyzer; sodium carbonate; sodium hydroxide; starch; Starch and starchy product industries; viscosity; waxy corn; waxy starches; Alkali; pasting profile; Starch; Rapid Visco Analyzer; Cereal; Carbohydrate; Analyzer; Gelatinization; Properties; Polysaccharide; Profile
• ISSN: 0022-1147; 1750-3841
• DOI: 10.1111/j.1365-2621.2004.tb06324.x

Using a Rapid Visco Analyzer (RVA), it was revealed that 2 alkalizing agents (Na2CO3 and NaOH) had a far larger effect on pasting properties of nonwaxy starches (wheat, corn, rice) compared with their effect on waxy starches (waxy corn and waxy rice). It was hypothesized that the alkalizing agents have a greater propensity to attack the amorphous regions of the nonwaxy starch granules, thereby causing increased leaching of amylose molecules and possibly also some hydrolysis of starch chains. As a result, the RVA pasting profile of a nonwaxy starch, in the presence of alkali, was drastically altered to one that more closely resembled that of its waxy counterpart without added alkali.