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Modification Of Rice Starch Properties By Addition Of Amino Acids At Various Ph Levels, Rosaly Vallejo Manaois
Modification Of Rice Starch Properties By Addition Of Amino Acids At Various Ph Levels, Rosaly Vallejo Manaois
LSU Master's Theses
Amino acids were previously found to modify starch functionalities and potentially increase starch utilization. The effect of amino acids at different pH levels on the pasting properties, thermal characteristics, and resistant starch (RS) formation of rice starch was investigated. Prior to the analyses, pretreatment of starch was done by adding amino acid (aspartic acid, leucine, lysine and tyrosine) at 6% dry weight basis and dispersing the mixture in distilled water, solutions adjusted with HCl and NaOH to pH 4, 7 and 10, and buffers of acetate, phosphate and carbonate at the same pH levels, respectively. Samples in HCl/NaOH solutions were …