Louisiana State University LSU Digital Commons LSU Historical Dissertations and Theses Graduate School 2001 Effects of Lipids, Amino Acids, and Beta- Cyclodextrin on Gelatinization, Pasting, and Retrogradation Properties of Rice Starch. Xiaoming Liang Louisiana State University and Agricultural & Mechanical College Follow this and additional works at: https://digitalcommons.lsu.edu/gradschool_disstheses Recommended Citation Liang, Xiaoming, "Effects of Lipids, Amino Acids, and Beta-Cyclodextrin on Gelatinization, Pasting, and Retrogradation Properties of Rice Starch." (2001). LSU Historical Dissertations and Theses. 417. https://digitalcommons.lsu.edu/gradschool_disstheses/417 This Dissertation is brought to you for free and open access by the Graduate School at LSU Digital Commons. It has been accepted for inclusion in LSU Historical Dissertations and Theses by an authorized administrator of LSU Digital Commons. For more information, please contact [email protected]. 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EFFECTS OF LIPIDS, AMINO ACIDS, AND BETA-CYCLODEXTRIN ON GELATINIZATION, PASTING, AND RETROGRADATION PROPERTIES OF RICE STARCH A Dissertation Submitted to the Graduate Faculty of the Louisiana State University and Agricultural and Mechanical College In partial fulfillment of the requirements for the degree of Doctor of Philosophy in The Department of Food Science by Xiaoming Liang B.S., Zhejiang Fisheries Institute, 1989 M.S., Shanghai Fisheries University, 1994 December, 2001 Reproduced with permission of the copyright owner. Further reproduction prohibited without permission. UMI Number: 3042633 _ ___ _<3> UMI UMI Microform 3042633 Copyright 2002 by ProQuest Information and Learning Company. All rights reserved. This microform edition is protected against unauthorized copying under Title 17, United States Code. ProQuest Information and Learning Company 300 North Zeeb Road P.O. Box 1346 Ann Arbor, Ml 48106-1346 Reproduced with permission of the copyright owner. Further reproduction prohibited without permission. ACKNOWLEDGEMENTS I would like to express my deepest appreciation to my major professor, Dr. Joan M. King, for her guidance, availability, and her patience with me throughout my graduate studies at Louisiana State University. I would like to thank the members of my dissertation committee: Dr. Witoon Prinyawiwatkul, Dr. J. Samuel Godber, Dr. loan Negulescu, and Dr. Fred Shih for their advice, support, and encouragement throughout the dissertation process. My appreciation is also extended to Dr. Marybeth Lima for her participation as the Graduate School representative on my doctoral committee. Appreciation is also expressed to Ms. Kim Daigle for her assistance with Rapid Visco Analyzer studies, and Dr. Ray Ferrell and Ms. Wanda LeBlanc for their assistance with the X-Ray Diffraction analysis. Special thanks to my wife, Huizhen and son, Erich for their support, encouragement, and love. ii Reproduced with permission of the copyright owner. Further reproduction prohibited without permission. TABLE OF CONTENTS ACKNOWLEDGEMENTS..........................................................................................ii LIST OF TABLES........................................................................................................vi LIST OF FIGURES...................................................................................................... viii ABSTRACT...................................................................................................................xii CHAPTER I: INTRODUCTION.................................................................................. 1 CHAPTER 2: LITERATURE REVIEW...................................................................... 5 2.1. Starch.......................................................................................................... 5 2.1.1. General Background Information...............................................5 2.1.2. Chemical Composition of Starch................................................6 2.1.3. Starch Granule Structure ..............................................................12 2.1.4. Health Value................................................................................ 17 2.1.5. Starch Preparation........................................................................19 2.1.6. Starch Fractionation.................................................................... 20 2.1.7. Starch Modification.................................................................... 20 2.1.8. Starch Properties......................................................................... 24 2.2. Starch Associated Lipids ............................................................................30 2.3. Starch Proteins............................................................................................31 2.4. Food Additives Used in Starch-Based Food Manufacturing ....................32 2.4.1. Lipids and Emulsifiers ................................................................ 33 2.4.2. Sugars and Salts .......................................................................... 34 CHAPTER 3: EFFECTS OF LIPIDS, AMINO ACIDS, AND p-CYCLODEXTRIN ON PASTING PROPERTIES OF RICE STARCH USING RAPID VISCO ANALYSIS......................................................... 36 3.1. Introduction................................................................................................. 36 3.2. Materials and Methods ................................................................................39 3.2.1. Materials.......................................................................................39 3.2.2. Lipids Extraction from Rice Flour..............................................40 3.2.3. Protein Removal of Rice Flour...................................................40 3.2.4. Chemical Composition Analysis.................................................41 3.2.5. Amylose Content Measurement..................................................42 3.2.6. Standard Rapid Visco Analyzer (RVA) Profile .........................44 3.2.7. Statistical Analysis...................................................................... 45 3.3. Results and Discussion ................................................................................45 3.3.1. Effects of Lipids and Protein Removal on Pasting Properties of Rice Flours................................................46 3.3.2. Effect of Lipids, Amino Acids, and P-Cyclodextrin on Pasting Properties of Commercial Starch.............................. 50 Reproduced with permission of the copyright owner. Further reproduction prohibited without permission. 3.3.3. Effects of Lipids, Amino Acids, and (3-Cyclodextrin on Pasting Properties of White Starch Isolate..........................72 3.4. Conclusion.............................................................................................. 85 CHAPTER 4: EFFECTS OF LIPIDS, AMINO ACIDS, AND P-CYCLODEXTRIN ON THERMAL PROPERTIES OF RICE STARCH USING DIFFERENTIAL SCANNING CALORIMETRY.......................96 4.1. Introduction...............................................................................................96 4.2. Materials and Methods ............................................................................. 99 4.2.1. Materials.................................................................................... 99 4.2.2. Differential Scanning Calorimetry (DSC)................................100 4.2.3. Statistical Analysis.................................................................... 102 4.3. Results and Discussion ............................................................................. 102 4.3.1. Heating Rate and Moisture Content Effects............................ 102 4.3.2. Effect of Lipids on Thermal Properties of Commercial Starch................................................................ 108 4.3.3. Effect of Amino Acids on Thermal Properties of Commercial Starch................................................................. 108 4.3.4.