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A new pre-gelatinized starch preparing by gelatinization and spray drying of rice starch with hydrocolloids. | LitMetric

A new pre-gelatinized starch preparing by gelatinization and spray drying of rice starch with hydrocolloids.

Carbohydr Polym

State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, 330047, China. Electronic address:

Published: February 2020

Rice starch with hydrocolloids (pectin, xanthan gum, sodium alginate or ι-carrageenan) was gelatinized and subsequently spray dried to prepare pre-gelatinized rice starch (PRS) with hydrocolloids (PRS-H). The PRS-H displayed concave granular shape with amorphous structure, indicating rice starch in PRS-H was completely gelatinized. Cold paste viscosity of PRS-H was enhanced in comparison with that of PRS. Especially, xanthan and ι-carrageenan increased cold paste viscosity of PRS-H more than pectin and alginate did. Cold paste viscosity of physically mixed PRS and hydrocolloids (PRS+H), and flow behavior of hydrocolloids themselves as well as gelatinized starch-hydrocolloids without spray drying (GRS-H) indicated interactions existed between starch and hydrocolloids during the preparation. Swelling power, water solubility index, and dynamic viscoelastic properties of PRS-H were also adjusted by different hydrocolloids. These results showed that premixing hydrocolloids with starch before gelatinization in method of spray drying would be a suitable methodology for manufacture PRS with altered properties.

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Source
http://dx.doi.org/10.1016/j.carbpol.2019.115485DOI Listing

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