Study on Basic Properties of Freeze-Drying Gelatinized Glutinous Rice Starch

Jin Liu; Ren Dang Yang; Fei Yang

doi:10.4028/www.scientific.net/AMR.1010-1012.1793

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HomeAdvanced Materials ResearchAdvanced Materials Research Vols. 1010-1012Study on Basic Properties of Freeze-Drying...

Study on Basic Properties of Freeze-Drying Gelatinized Glutinous Rice Starch

Abstract:

Freeze-dried gelatinization glutinous rice starch (FGGRS) was prepared, characterized and evaluated. The functional properties of native starch and FGGRS were studied, respectively. Scanning electron microscopy (SEM) suggested the structure of FGGRS is looser and more porous, and the surface is rough and scaly. Due to the rapidly cooling process, the movement of starch chains was curded and X-ray diffraction (XRD) showed the peak strength of FGGRS is lower than the original, presented as a diffuse state and indicated that it is a V-type structure. Its particle was determined by mastersizer 2000 particle size analyzer and resulted in particles with a mean size of 11.33μm. Rheological tests confirmed FGGRS is pseudoplastic fluids and demonstrated that it belonged to shear thinning system. FGGRS presented a lower apparent viscosity and performed better freeze-thaw stability. The light transmittance of FGGRS was 27.67%, and presented a better transparency. In addition, due to its formation of new crystal types and its loose microstructure after lyophilization the cold water solubility of FGGRS is excellent.

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Periodical:

Advanced Materials Research (Volumes 1010-1012)

Pages:

1793-1796

DOI:

https://doi.org/10.4028/www.scientific.net/AMR.1010-1012.1793

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Online since:

August 2014

Authors:

Jin Liu, Ren Dang Yang, Fei Yang*

Keywords:

Freeze-Drying, Gelatinized, Glutinous Rice Starch

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* - Corresponding Author

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