Use of the resistance effect between retrograded starch and iodine for evaluating retrogradation properties of rice starch

• Published in: Food chemistry 2011, Vol.125 (4), p.1291-1293
• Main Authors: Tian, Yaoqi, Bai, Yuxiang, Li, Yin, Xu, Xueming, Xie, Zhengjun, Jin, Zhengyu
• Format: Article
• Language: English
• Subjects: amylose; Avrami theory; Biological and medical sciences; chemical interactions; Food industries; food quality; Fundamental and applied biological sciences. Psychology; iodine; model food systems; resistance effect; Resistance extent; retrogradation; retrograded starch; Rice starch; Starch and starchy product industries; Starch–iodine complex
• ISSN: 0308-8146; 1873-7072
• DOI: 10.1016/j.foodchem.2010.10.032

A resistance effect between retrograded starch and iodine and its potential use for evaluating retrogradation properties of rice starch were investigated in this study. Our results showed that the resistance effect obviously occurred during the interaction of retrograded starch and iodine ions. The extent of the resistance was selected as a parameter to explore the kinetics of starch recrystallisation, indicating that the recrystallisation data obtained were suited to the Avrami equation (all correlation coefficients R > 0.99). Furthermore, the resistance was suitably employed to clarify some properties of starch retrogradation, including the rate constant (0.11 d −1 ⩽ k ⩽ 0.17 d −1) and the Avrami exponent (1.18 ⩽ n ⩽ 1.29). These results suggest that the resistance extent is able to provide potential data for measuring the degree of starch retrogradation.