The effect of storage temperature on recrystallization and
glass transition temperature (T
g)
of
nonwaxy and waxy rice starch gel systems containing 60% moisture
content was investigated by
differential scanning calorimetry to understand the relationship
between them. The nucleation
and propagation for the recrystallization process were determined by
recrystallization degree
obtained from crystallite melting enthalpy changes during storage.
The recrystallization rate for
both rice starch gels within 3 days of storage and its temperature
dependence were analyzed by
Avrami and Arrhenius equations. The maximum nucleation and
propagation for recrystallization
of both rice starch gel systems occurred at 4 °C and 30 °C,
respectively. The T
g slightly
increased
with increasing recrystallization degree, and the highest
T
g was observed in the maximum
recrystallization temperature ranges. The
T
g and recrystallization rate of nonwaxy rice
starch gel
were changed more than those of the waxy one, while the higher
activation energy and Q
10 value
were shown in waxy rice starch gel.
Keywords: Recrystallization; glass transition; rice starch gel; nucleation;
propagation; Avrami
equation; Arrhenius equation
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