title: Pasting investigation, SEM observation and the possible interaction study on rice starch-pullulan combination.
abstract: The pasting properties of rice starch (RS) with high concentration (10%, w/w) were investigated in the presence or absence of pullulan (PUL) using a rapid visco-analyzer (RVA). Addition of pullulan resulted in the reduction of peak viscosity, trough viscosity, final viscosity, and setback value of RS. Furthermore, an interesting phenomenon, i.e. a small viscosity peak appeared in the RVA curves of RS-PUL mixtures, was observed. It indicated that addition of pullulan might suppress the gelatinization of starch granules by maintaining the integration of some granules. The scanning electron microscope (SEM) observation of samples suggested that starch granules could be wrapped by a thin membrane composed of pullulan and/or pullulan-amylose associations. The coating ability of pullulan and/or the possible molecular interactions between pullulan and amylose could be responsible for these results.
authors.affiliation: 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: chenlongjnsp@sina.cn.
authors.forename: Long
authors.initials: L
authors.lastname: Chen
authors.affiliation: School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, 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: Xueping
authors.initials: X
authors.lastname: Yu
authors.affiliation: School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, China; Department of Food Science, University of Massachusetts Amherst, Amherst, MA 01003, USA.
authors.forename: Zipei
authors.initials: Z
authors.lastname: Zhang
authors.affiliation: School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, China.
authors.forename: Dejun
authors.initials: D
authors.lastname: Xu
authors.affiliation: 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
mesh_terms: D005936:Glucans / Q000737:chemistry*; D008855:Microscopy, Electron, Scanning; D012275:Oryza / Q000737:chemistry*; D013213:Starch / Q000737:chemistry*; D014783:Viscosity
chemical_list: D005936:Glucans; C009109:pullulan; D013213:Starch
keywords: Pasting properties; Pullulan; Rice starch; SEM