Journal
CARBOHYDRATE POLYMERS
Volume 87, Issue 2, Pages 1038-1044Publisher
ELSEVIER SCI LTD
DOI: 10.1016/j.carbpol.2011.08.006
Keywords
Rice starch; Thermal degradation; Relative crystallinity; Amylopectin chains length distribution
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Funding
- National Natural Science Foundation of China [30901003]
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Granule size distribution, the relative crystallinity, morphology and thermal degradation of starches from 10 different non-waxy rice cultivars were measured in present study. The relationships between granular structure and thermogravimetric parameters of tested starches were evaluated using Pearson correlation analysis. The range of median size for rice starches was 6.23-7.81 mu m. The relative crystallinity of 10 non-waxy rice starches ranged from 20.4% to 33.4%. The range of activation energy from different rice starches was between 155.6 and 201.5 kJ/mol. The Pearson correlation results showed that the relative crystallinity was positively correlated (r = 0.6750, p < 0.05) with the percentage of branch chains with DP12-23. Furthermore, the activation energy of the rice starches showed a positive correlation (r = 0.7903, p < 0.01) with relative crystallinity. (C) 2011 Elsevier Ltd. All rights reserved.
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