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Pasting Property Differences of Commercial and Isolated Rice Starch with Added Lipids and β-Cyclodextrin

¹Department of Food Science, Louisiana State University Agricultural Center, Baton Rouge, LA 70803. ²Corresponding author. E-mail: jking@agctr.lsu.edu. Phone: 225-578-5157. Fax: 225-578-5300. ³USDA-ARS-SRRC, New Orleans, LA 70124.

Lipids are known to generally affect starch properties but the effects of lipid structure and β-cyclodextrin (β-CD) on different starches has not been investigated. This study compared the effects of lipids and β-CD on pasting properties of isolated rice starch with commercial rice starch. Flour was defatted by Soxhlet extraction and deproteinated by alkaline protease digestion. Fatty acids, monopalmitin (MP), tripalmitin, lysophosphatidylcholine (LC), lysophophatidylethanolamine (LE), each added at 0.2 and 0.6% (starch db), and β-CD added at 2 and 6% (starch db) were tested. Pasting temperature (PT) increased with added phospholipid, particularly in the commercial starch, while all lipids except tripalmitin increased final viscosity (FV) and total setback (TSB). Breakdown (BKD) was mainly affected and increased by up to 39 RVU for fatty acids while decreasing by up to 80 RVU for other lipids in both starches. TSB doubled by the addition of 0.6% MP but decreased to onethird by 0.6% LE or LC. Addition of β-CD decreased minimum viscosity (MV) and FV while increasing BKD in isolate but decreased TSB in commercial starch.