title: Pasting and rheological properties of rice starch as affected by pullulan.
abstract: Effect of pullulan (PUL) on the pasting, rheological properties of rice starch (RS) was investigated. The swelling power, amylose leaching, and confocal laser scanning microscopy (CLSM) observation of the samples were also conducted to explore the possible interaction between starch and pullulan. Rapid visco-analysis (RVA) showed that PUL significantly changed viscosity parameters of rice starch-pullulan (RS-PUL) mixtures. Dynamic rheological measurements revealed that the modulus (G', G″) of the mixtures increased with the increase of pullulan concentration from 0.01% to 0.07%, but then decreased with the increase of pullulan concentration from 0.07% to 0.50%. The pasting and rheological properties of samples indicated that pullulan could blend well with rice starch and promote the gelatinization of starch granules at low concentration of pullulan, but suppress the gelatinization of starch granules at high concentration of pullulan. The results of swelling power, leached amylose and CLSM observation of samples further suggest that the interaction between starch and pullulan occurred in the RS-PUL system and the interaction was hypothesized to be responsible for these results.
authors.affiliation: The State Key Laboratory of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, China; School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, China. Electronic address: 973611919@qq.com.
authors.forename: Long
authors.initials: L
authors.lastname: Chen
authors.affiliation: The State Key Laboratory of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, China; School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, China. Electronic address: qytong@263.net.
authors.forename: Qunyi
authors.initials: Q
authors.lastname: Tong
authors.affiliation: School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, China; College of Life Science and Technology, Southwest University of Science and Technology, Mianyang 621010, China.
authors.forename: Fei
authors.initials: F
authors.lastname: Ren
authors.affiliation: School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, China.
authors.forename: Guilan
authors.initials: G
authors.lastname: Zhu
mesh_terms: D000688:Amylose / Q000737:chemistry; D005936:Glucans / Q000737:chemistry*; D012275:Oryza / Q000737:chemistry*; D012212:Rheology; D013213:Starch / Q000737:chemistry*; D014783:Viscosity
chemical_list: D005936:Glucans; C009109:pullulan; D013213:Starch; D000688:Amylose
keywords: Macromolecular interaction; Pullulan; Rheological properties; Rice starch