Study On The Viscosity Of Mixed Rice Starch

Tn this paper18kinds of rice starch with different qualities was studied andthe effects of different analysis techniques and other factors on the rice starch quality wasalso analyzed,this work would like to provide constructive support for rice starch qualitystudy. Rice starch compound was applied in this study to improve the viscosity and overallquality of a single species of rice starch,hopefully can replace the modified starch in foodapplication and enhance food safety,main results of this study are as followings:Firstely,Referring to GB/T15683-1995,apparent amylose contents of rice starch weremeasured,the maximum and minimum value are28.3%and1.5%,respectively,with adifference of26.8%.The effect of AC on rice pasting properties was evaluated by means of rapid viscosityanalyzer(RVA).To provide the basis for the study on combination of rice starch,we couldStudy of the starch pasting properties of different AC rice,and analysis of the effect of ACon RVA spectrum.The results showed significantly difference in rice cultivars with differentAC.With the increase of AC,the cultivars had higher hot paste viscosity (HPV),cool pasteviscosity (CPV) and the setback (SBV). Among the seven RVA parameters,HPV hadsignificant positive correlation with CPV,PT,PKV and the BDV(P<0.01),SBV hadsignificant positive correlation with PT(P<0.01). BDV had significant negative correlationwith PT. HPV had positive correlation with PKV(P﹤0.05).Moreover,AC had significantpositive correlation with SPV,SBV(P﹤0.01),AC had significant positive correlation tithHPV and PT(P﹤0.05).Secondly,Depending on different AC content,classified as higher AC (≥25%),high AC(21%~25%),moderate AC (15%~20%),low AC (10%~15%) and other five kinds ofglutinous rice starch with AC content <10%,namely,wufengyou128,yueza922,boyou998,shengyou668,enuo9,In order to do raw starch.This rich compound study took highBDV and low SBV as the evaluation index.The results showed that,the compound effect was not significant when two kinds of ricestarch with similar AC content were mixed together,for example higher with high,low ACwith glutinous rice starch; The enhancing effort of the compound after mixing was satisfiedwhen low AC content rice starch was mixed with higher,high or moderate AC content ricestarch,the quality and viscosity,compared with that of raw material with higher AC content,was significantly improved and close to that of raw material with lower AC content.And the compound of glutinous rice starch and the ordinary rice starch has very obviouseffect,. The compound effect after mixing was remarkable when glutinous rice starch mixedwith any other kind of rice starch and has the most obvious synergistic enhancing effect.The compound results from three or more species mixing experiments showed thequalities and viscosities of the compound were all close to that of raw material with goodquality and high viscosity,and the BDVs and SBVs were also,sometimes better than that ofall the raw materials.