Table 5.
DSC characteristics of native, hydrolyzed, and hydrolyzed cross-linked rice starches.
| Rice starch | Gelatinization (°C) | Retrogradation (°C) | ||||
|---|---|---|---|---|---|---|
| T o | T p | ΔHgel (J/g) | T o | T p | ΔHret (J/g) | |
| Native | 64.82± 0.51d | 71.63 ± 1.01d | 7.81 ± 0.22d | 52.14 ± 0.55d | 55.42 ± 0.43d | 2.81 ± 0.11a |
| Hydrolyzed | 61.54 ± 0.62e | 70.41 ± 0.84e | 5.30 ± 0.14e | 48.61 ± 0.54e | 52.34 ± 0.40e | 1.21 ± 0.09b |
| Hydrolyzed-R1 | 70.21 ± 0.83c | 80.12 ± 0.95c | 8.53 ± 0.31c | 57.63 ± 0.58c | 59.72 ± 0.52c | 0.81 ± 0.08c |
| Hydrolyzed-R2 | 75.50 ± 0.94b | 87.20 ± 1.10b | 9.21 ± 0.36b | 62.30 ± 0.61b | 66.51 ± 0.57b | 0.51 ± 0.07d |
| Hydrolyzed-R3 | 79.82 ± 0.88a | 91.43 ± 1.23a | 10.32 ± 0.41a | 66.51 ± 0.67a | 68.83 ± 0.60a | 0.11 ± 0.02e |
The values are average ± standard deviation, n = 3. Values followed by the same letter in the same column are not significantly different (p > 0.05). R1, R2, R3, the cross-linked rice starch produced with 0.5%, 0.7%, 0.9% of EPI, respectively.