PMID- 30625355
OWN - NLM
STAT- MEDLINE
DCOM- 20190620
LR  - 20190620
IS  - 1879-0003 (Electronic)
IS  - 0141-8130 (Linking)
VI  - 127
DP  - 2019 Apr 15
TI  - Rice starch citrates and lactates: A comparative study on hot water and cold 
      water swelling starches.
PG  - 107-117
LID - S0141-8130(18)35451-5 [pii]
LID - 10.1016/j.ijbiomac.2019.01.019 [doi]
AB  - In the present study, modifications were done by varying concentration of citric 
      and lactic acid (20 g and 40 g) to produce starch citrates (SC(20), SC(40)) and 
      lactates (LA(20), LA(40)), followed by alcoholic alkaline treatment to produce 
      cold water swelling modified starches (CWS). These modified starches were then 
      compared to their native hot water swelling (HWS) counterparts in terms of 
      functional properties. The CWS starches demonstrated instant viscosity even at 
      room temperature and thus eliminate the need of heating assembly. The CWS 
      (SC(40)) showed the highest swelling power and water binding capacity among all 
      samples. Morphological characteristics revealed enlargement and roughening of 
      granules after alcoholic alkaline treatment. Absence of 1047 cm(-1) peak in FTIR 
      spectra of CWS samples verified the loss of crystalline structure. The least 
      percent retrogradation of 31.33% was exhibited by HWS SC(40). Percent increase in 
      hardness of gels after 7 days' storage showed remarkable decline in 
      retrogradation tendency of CWS samples. Absence of gelatinization peak and high 
      initial viscosity of CWS samples confirmed gelatinization due to alcoholic 
      alkaline treatment.
CI  - Copyright (c) 2019 Elsevier B.V. All rights reserved.
FAU - Butt, Natasha Abbas
AU  - Butt NA
AD  - Department of Food Science and Technology, University of Karachi, 75270 Karachi, 
      Pakistan. Electronic address: natashabutt2027@gmail.com.
FAU - Ali, Tahira Mohsin
AU  - Ali TM
AD  - Department of Food Science and Technology, University of Karachi, 75270 Karachi, 
      Pakistan.
FAU - Hasnain, Abid
AU  - Hasnain A
AD  - Department of Food Science and Technology, University of Karachi, 75270 Karachi, 
      Pakistan.
LA  - eng
PT  - Comparative Study
PT  - Journal Article
DEP - 20190106
PL  - Netherlands
TA  - Int J Biol Macromol
JT  - International journal of biological macromolecules
JID - 7909578
RN  - 0 (Citrates)
RN  - 0 (Lactates)
RN  - 059QF0KO0R (Water)
RN  - 9005-25-8 (Starch)
SB  - IM
MH  - Citrates/chemistry
MH  - *Cold Temperature
MH  - *Hot Temperature
MH  - Lactates/chemistry
MH  - Oryza/*chemistry
MH  - Starch/*chemistry
MH  - Viscosity
MH  - Water/*chemistry
OTO - NOTNLM
OT  - Cold water soluble starch
OT  - Hot water soluble starch
OT  - Instant starch
OT  - Physiochemical properties
OT  - Pregelatinization
EDAT- 2019/01/10 06:00
MHDA- 2019/06/21 06:00
CRDT- 2019/01/10 06:00
PHST- 2018/10/11 00:00 [received]
PHST- 2018/12/24 00:00 [revised]
PHST- 2019/01/04 00:00 [accepted]
PHST- 2019/01/10 06:00 [pubmed]
PHST- 2019/06/21 06:00 [medline]
PHST- 2019/01/10 06:00 [entrez]
AID - S0141-8130(18)35451-5 [pii]
AID - 10.1016/j.ijbiomac.2019.01.019 [doi]
PST - ppublish
SO  - Int J Biol Macromol. 2019 Apr 15;127:107-117. doi: 
      10.1016/j.ijbiomac.2019.01.019. Epub 2019 Jan 6.