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Amino acids under various pH conditions impact the pasting properties of rice starch.

Publication: Emerging Food R&D Report
Publication Date: 01-AUG-09
Format: Online
Delivery: Immediate Online Access

Article Excerpt
Scientists at Louisiana State University investigated how different pH treatments, in combination with amino acids, might affect the pasting properties of rice starch. It appears that different pH levels, along with amino acids, can alter the product's starch properties and stabilize the starch against retrogradation and cooking. Starch retrogradation, the cause of ordinary texture staling of the crumb, is...

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