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Jian, Su. Interaction of xanthan gum and different amylose rice starches under dry heat treatment. Doctoral Degraee(Biotechnology). Kasetsart University. Office of the University Library. : Kasetsart University, 2020.
Interaction of xanthan gum and different amylose rice starches under dry heat treatment
Name: Jian, Su
Classification :.LCCS: TP416.R5
LCSH:
Starch
LCSH:
Xanthan gum
LCSH:
Hydrocolloids
LCSH:
Carbohydrates
Abstract:
High amylose (HA), medium amylose (MA), low amylose (LA) (amylose content = 37.85 %, 27.55 % and 9.98 %, respectively) rice starches were modified by dry heat treatment (130 °C ) with xanthan gum (X) in virtue of slurry, semi-dry and heat-moisture methods. The effect of amylose content, heating temperature, pH, heating time and concentration of xanthan gum on modification of rice starch were studied. Pasting, rheological and thermal properties of dry heated xanthan-rice starch samples respectively prepared by slurry method (HAX-S-130, MAX-S-130, LAX-S-130), semi-dry (HAX-SD-130, MAX-SD-130, LAX-SD-130) and heat-moisture (HAX-HM-130, MAX-HM-130, LAX-HM-130) methods were investigated. For slurry method, no breakdown viscosity was detected for modified samples. LAX-S-130 significantly displayed the lowest swelling power among the modified samples. Storage modulus (G') values of modified samples were dramatically increased, which were remarkably higher than their corresponding loss modulus (G") values. Tan values of modified samples at 95 °C indicated that paste of LAX-S-130 was solid-like rather than liquid-like. Pasting profiles of dry heated xanthan-low amylose rice starch sample prepared by slurry method were significantly changed by adjusting heating temperature, pH, heating time and concentration of xanthan gum. Semi-dry and heat-moisture methods brought significant changes to granule swelling, breakdown viscosity, storage modulus of high, medium and low amylose rice starches. Heat-moisture method resulted in the most significant changes of pasting temperature, swelling power, gel hardness, gelatinization temperatures and enthalpy of modified samples when compared to slurry and semi-dry methods. Paste stability of dry heated xanthan-rice starch samples was improved. Among different amylose rice starches, low amylose rice starch was more susceptible modified by dry heat treatment with xanthan gum. Slurry, semi-dry and heat-moisture methods could affect the interactions in different degree. Semi-dry method seemed to be potential in industrial scale-up for production of dry heated xanthan-rice starch samples.
Kasetsart University. Office of the University Library
Address:
Bangkok
Email:
tdckulib@ku.ac.th
Name: Wirat Vanichsriratana
Role:
Thesis Advisor
Name: Klanarong Sriroth
Role:
Thesis CO-Advisor
Name: Kuakoon Piyachomkwan
Role:
Thesis co-advisor
Created:
2020
Modified:
2025-07-27
Issued:
2025-07-27
วิทยานิพนธ์/Thesis
application/pdf
URL: https://www.lib.ku.ac.th/KUthesis/2563/jian-su-all.pdf
CallNumber:
TP416.R5 .J53
eng
DegreeName: Doctor of Philosophy
Level: Doctoral Degraee
Descipline: Biotechnology
Grantor: Kasetsart University
©copyrights Kasetsart University
RightsAccess:
ใช้เวลา
0.038532 วินาที
Jian, Su
| Title | Contributor | Type |
|---|---|---|
| Qiang songs in wenchuan county, Sichuan province, China
มหาวิทยาลัยมหาสารคาม Jian, Sun. | Khomkrit Karin | วิทยานิพนธ์/Thesis |
| Interaction of xanthan gum and different amylose rice starches under dry heat treatment
มหาวิทยาลัยเกษตรศาสตร์ Jian, Su | Wirat Vanichsriratana Klanarong Sriroth Kuakoon Piyachomkwan | วิทยานิพนธ์/Thesis |
Wirat Vanichsriratana
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| Interaction of xanthan gum and different amylose rice starches under dry heat treatment
มหาวิทยาลัยเกษตรศาสตร์ Wirat Vanichsriratana;Klanarong Sriroth;Kuakoon Piyachomkwan | Jian, Su | วิทยานิพนธ์/Thesis |
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| Interaction of xanthan gum and different amylose rice starches under dry heat treatment
มหาวิทยาลัยเกษตรศาสตร์ Wirat Vanichsriratana;Klanarong Sriroth;Kuakoon Piyachomkwan | Jian, Su | วิทยานิพนธ์/Thesis |