title: Effect of succinylation on functional and morphological properties of starches from broken kernels of Pakistani Basmati and Irri rice cultivars.
abstract: Starch extracted from broken kernels of Basmati and Irri rice varieties of Pakistani rice were subjected to modification by addition of succinic anhydride at levels of 2%, 4% and 5% based on dried weight of starch. The succinyl content of Irri rice starch increased with the concentration of succinic anhydride. Scanning electron micrographs revealed presence of dents and fusion of rice starch granules. Swelling power and water retention capacity (WRC) significantly improved after succinylation while on refrigerated storage percent decline in paste clarity of modified rice starches was stable as compared to native Basmati (BC) and Irri (IC) rice starches. Succinylation also reduced solubility, pasting temperature (PT) and gel hardness of starch gels. Improvement was observed in cold storage stability of rice starch succinates as evident from textural profile analysis.
authors.affiliation: Department of Food Science and Technology, University of Karachi, 75270 Karachi, Pakistan. Electronic address: moinabeera@gmail.com.
authors.forename: Abeera
authors.initials: A
authors.lastname: Moin
authors.affiliation: Department of Food Science and Technology, University of Karachi, 75270 Karachi, Pakistan. Electronic address: tahira.mohsin@uok.edu.pk.
authors.forename: Tahira Mohsin
authors.initials: TM
authors.lastname: Ali
authors.affiliation: Department of Food Science and Technology, University of Karachi, 75270 Karachi, Pakistan. Electronic address: abidhasnain@uok.edu.pk.
authors.forename: Abid
authors.initials: A
authors.lastname: Hasnain
mesh_terms: D005782:Gels / Q000737:chemistry; D006244:Hardness; D008855:Microscopy, Electron, Scanning; D012275:Oryza / Q000737:chemistry*; D011208:Powders; D012995:Solubility; D013213:Starch / Q000737:chemistry* / Q000648:ultrastructure; D019802:Succinic Acid / Q000737:chemistry; D013387:Succinic Anhydrides / Q000737:chemistry*; D013696:Temperature
chemical_list: D005782:Gels; D011208:Powders; D013387:Succinic Anhydrides; C031801:succinic anhydride; D013213:Starch; D019802:Succinic Acid
keywords: Functional characteristics; Morphological characteristics; Rice; Starches; Succinylation