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Semi-dry Impregnation Method of Rice Starch with Xanthan Gum Prior to Modification by Dry Heat Treatment


Paper Type 
 Contributed Paper
Title 
 Semi-dry Impregnation Method of Rice Starch with Xanthan Gum Prior to Modification by Dry Heat Treatment
Author 
 Jian Su, Bhakkhawat Laoka, Pathama Chatakanonda, Wirat Vanichsriratana, Klanarong Sriroth, Sirithorn Lertphanich, Sunee Chotineeranat and Kuakoon Piyachomkwan
Email 
 sunee@biotec.or.th
Abstract:

Dry heated xanthan gum-rice starch samples were prepared by dry heat treatment (130°C) of

high, medium and low amylose rice starches (HA, MA and LA, respectively) with xanthan gum (X)
using semi-dry impregnation method (SD) (modified samples: HAX-SD-130, MAX-SD-130, LAXSD-
130). Interactions between starch molecules and xanthan gum induced by dry heat treatments
were revealed as xanthan gum was anchored to swollen granules and not dispersed upon cooking. No
breakdown viscosity was observed for HAX-SD-130 and MAX-SD-130 during pasting. Paste clarity of
modified samples was not detected due to restricted swelling of starch granules. Storage modulus (G´)
of modified samples at 95°C and 25°C was increased. Gelatinization and retrogradation temperatures
of modified samples slightly changed while gelatinization enthalpy (ΔH) of modified samples generally
decreased. Dry heat treatment with xanthan gum generally tended to inhibit the retrogradation of
rice starches. Modified samples prepared by semi-dry impregnation method showed improved paste
stability under prolonged cooking time (95°C, 10 min) or acidic condition (pH = 3).
Start & End Page 
 429 - 443
Received Date 
 2020-05-05
Revised Date 
Accepted Date 
 2020-10-26
Full Text 
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Keyword 
 rice starch, xanthan gum, dry heat treatment, properties, impregnation method
Volume 
 Vol.48 No.2 (March 2021)
DOI 
Citation 
 Su J.,Laoka B.,Chatakanonda P.,Vanichsriratana W.,Sriroth K.,Lertphanich S., et al., Semi-dry Impregnation Method of Rice Starch with Xanthan Gum Prior to Modification by Dry Heat Treatment, Chiang Mai Journal of Science, 2021; 48(2): 429-443.
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