title: Effects of oligosaccharides on phase transition temperatures and rheological characteristics of waxy rice starch dispersion.
abstract: BACKGROUND
  The creation of starch-based foods incorporated with functional ingredients such as probiotics is of great current interest in the food industry. This study aimed to investigate the effects of prebiotic oligosaccharides on the phase transition temperatures and rheological characteristics of waxy rice starch dispersions. Four oligosaccharides were applied to the rice starch dispersions: chitooligosaccharides, fructooligosaccharides, isomaltooligosaccharides and xylooligosaccharides.
  
  
  RESULTS
  The addition of 125 g kg(-1) oligosaccharides elevated the onset and peak temperatures for gelatinisation of 200-400 g kg(-1) waxy rice starch dispersions. The temperature of the storage modulus (G') for gelatinisation increased markedly on adding fructooligosaccharides to 200-300 g kg(-1) waxy rice starch. For gelatinisation of 300 g kg(-1) rice starch dispersion the effectiveness of the oligosaccharides in changing the above parameters was as follows: chitooligosaccharides > fructooligosaccharides > isomaltooligosaccharides > xylooligosaccharides. Moreover, their effectiveness was dependent on the amylose content, as illustrated by comparing waxy and non-waxy rice starches (amylose contents 9-256 g kg(-1)). Importantly, the logarithmic G'(95) change was linearly and negatively correlated with amylose content.
  
  
  CONCLUSIONS
  The results suggest that oligosaccharide-containing rice starch dispersions may potentially be used for the formulation of oligosaccharide-containing starchy functional foods owing to the rheological changes of these starch dispersions.
authors.affiliation: Department of Food and Nutrition, Providence University, Taichung 43301, Taiwan.
authors.forename: Phoency
authors.initials: P
authors.lastname: Lai
authors.forename: Chi-Juan
authors.initials: CJ
authors.lastname: Shiau
authors.forename: Chiun-C R
authors.initials: CC
authors.lastname: Wang
mesh_terms: D000688:Amylose / Q000737:chemistry*; D004032:Diet; D055951:Functional Food; D005782:Gels; D006801:Humans; D009844:Oligosaccharides / Q000494:pharmacology*; D012275:Oryza / Q000737:chemistry*; D044367:Phase Transition / Q000187:drug effects*; D056692:Prebiotics; D012212:Rheology; D013213:Starch / Q000737:chemistry*; D013535:Suspensions; D013696:Temperature; D014885:Waxes
chemical_list: D005782:Gels; D009844:Oligosaccharides; D056692:Prebiotics; D013535:Suspensions; D014885:Waxes; D013213:Starch; D000688:Amylose