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Effects Of Ozonation And Addition Of Amino Acids On Properties Of Rice Starches, Hee-Joung An
Effects Of Ozonation And Addition Of Amino Acids On Properties Of Rice Starches, Hee-Joung An
LSU Doctoral Dissertations
In this study, the effects of ozonation and the addition of amino acids on rice starches were determined in terms of pasting properties by using rapid visco-analyzer, thermal characteristics by using differential scanning calorimeter, crystallinity by using x-ray diffraction, and resistant starch yield. Results from viscosity analysis showed that the addition of lysine (6%) to ozonated Sigma rice starch significantly reduced peak viscosity (PV), minimum viscosity (MV), final viscosity (FV), and setback (SBK) by 918, 1024, 1023, and 105 cP, respectively. Moreover, it decreased pasting time, resulting in the faster swelling upon heating and less rigid gel formation upon cooling. …