Varietal Properties Related to Dynamic Viscoelasticity on Gelatinized Rice Starch.

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  • OTOBE Kazunori
    National Food Research Institute, Ministry of Agriculture, Forestry, and Fisheries
  • YOSHII Youichi
    Food Research Institute of Niigata Prefecture
  • SUGIYAMA Junichi
    National Food Research Institute, Ministry of Agriculture, Forestry, and Fisheries
  • KIKUCHI Yuji
    National Food Research Institute, Ministry of Agriculture, Forestry, and Fisheries

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Other Title
  • 米飯の動的粒弾性に関する研究　第２報　動的粘弾性測定による米澱粉の品種特性の解明
  • ドウテキ ネンダンセイ ソクテイ ニ ヨル ベイデンプン ノ ヒンシュ トクセ
  • 米飯の動的粒弾性に関する研究(第2報)

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Abstract

Dynamic viscoelasticity of gelatinized rice starch was measured by the same instrument (microrheometer) and method (double-side shear mode) as those in the measurement of cooked rice grains reported in the preceding paper. Gelatinized starches of five rice varieties prepared under the several conditions including water contents (50-60%), heating durations of gelatinization (10-60 minutes) and durations of storage (1 hour and 24 hours). The measurements showed that the coefficients of variance (CV) of dynamic modulus (G') and dynamic loss (G") were from 10 to 20% over all samples. On the other hand, CV of loss tangent (tanδ) was less than 10%. Each variety could be classified by tanδ in spite of different preparations. This classification was similar to that of the cooked rice grains, which is independent of cooking methods. In addition, tendency of changes of tanδ were the same between the microwave cooked rice grains and gelatinized rice starch. The correlation between the breakdown and tanδ was found, which was also observed in the cooked rice grains. These results show that the dynamic viscoelasticity of cooked rice grains is mostly dominated by the property of their starches.

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