Rheological and gelation properties of rice starch modified with 4-alpha-glucanotransferase.
Rheological measurements were performed to characterize rice starch modified with 4-alpha-glucanotransferase (4alphaGTase) isolated from Thermus scotoductus, in terms of effects of the enzyme and starch concentration on flow behavior, gel strength, and melting and gelling kinetics of the modified rice starch. Consistency index decreased and flow behavior index increased with the level of enzyme treatment, and at high level of enzyme treatment, it demonstrated Bingham plastic behavior. As the level of enzyme decreased and the starch concentration increased, gelation time decreased and the final gel strength increased significantly. Regardless of treatment variables, all the modified starch gels melted at similar temperature.
Lee
Kwang Yeon
KY
Department of Food and Nutrition, Hanyang University, 17 Haengdang-dong, Seongdong-gu, Seoul 133-791, South Korea.
Kim
Yong-Ro
YR
Park
Kwan Hwa
KH
Lee
Hyeon Gyu
HG
D001426:Bacterial Proteins / Q000737:chemistry*; D005782:Gels / Q000737:chemistry; D006004:Glycogen Debranching Enzyme System / Q000737:chemistry*; D007700:Kinetics; D012275:Oryza / Q000737:chemistry*; D012212:Rheology; D013213:Starch / Q000737:chemistry*; D013824:Thermus / Q000201:enzymology*
D001426:Bacterial Proteins; D005782:Gels; D006004:Glycogen Debranching Enzyme System; D013213:Starch; C020569:4 alpha-glucanotransferase