Food Hydrocolloids 20 (2006) 532542

www.elsevier.com/locate/foodhyd

Relationships between physicochemical, morphological,

thermal, rheological properties of rice starches
Narpinder Singha,*, Lovedeep Kaura, Kawaljit Singh Sandhua,
Jagdeep Kaura, Katsuyoshi Nishinarib
b

a
Department of Food Science and Technology, Guru Nanak Dev University, 143 005 Amritsar, Punjab, India
Department of Food and Human Health Sciences, Graduate School of Human Life Science, Osaka City, University, Sumiyoshi, Osaka 558-8585, Japan

Received 5 December 2004; revised 21 March 2005; accepted 9 May 2005

Abstract
The starch separated from 19 different indica rice cultivars was evaluated for physicochemical, morphological, thermal and rheological
properties. The relationships between the different properties of starches were determined using Pearson correlation analysis. The amylose
content of starches from different rice cultivars differed significantly. PR-103 starch showed the lowest amylose content (4.1%), whereas
PR-113 starch showed the highest (16.4%). The starch granular size ranged between 1.5 and 5.8 mm. The starch granules were observed to be
polyhedral and irregular in shape. Starch from PR-113 and RYT-2492 mainly consisted of large size polyhedral granules while that from
PR-103 and IR-64 had small size irregular granules in a fairly large number. IR-64 and Sasyasree starches showed higher gelatinisation
enthalpy (DHgel) of 13.81 and 12.32 J/g, respectively, whereas PR-111 starch showed the lower DHgel (8.09 J/g). DHgel showed a positive
correlation with transition temperatures (onset, To; peak, Tp; conclusion, Tc) and correlation was strongest with Tc (rZK0.651, p%0.01). Peak
viscosity showed positive correlation with swelling power (rZ0.491, p%0.05) and negative correlation with pasting temperature (rZK0.434,
p%0.05). Final viscosity and setback also showed a positive correlation with amylose content; however, correlation was stronger with setback
(rZ0.464, p%0.05 and 0.614, p%0.01, respectively). Final and setback viscosity showed negative correlation with swelling power. To, Tp and
Tc showed significant positive correlation with pasting temperature (rZ0.441, 0.472, 0.483, respectively, p%0.05) and light transmittance
(measured after 0 and 24 h). Peak viscosity was positively correlated to transmittance measured after different storage duration. Transmittance
and syneresis measured after 72 h showed negative correlation with each other (rZK0.499, p%0.05). Pasting temperature was negatively
correlated to peak, trough and final viscosity; however, correlation between pasting temperature and trough viscosity was stronger (rZK0.553,
p%0.01). The syneresis measured after 72 h showed a significant negative correlation with swelling power. The syneresis showed negative
correlation with transmittance and the correlation became stronger with the increase in storage duration.
q 2005 Elsevier Ltd. All rights reserved.
Keywords: Rice starch; Amylose; Morphology; Thermal; Rheology; Pasting

1. Introduction
Starch is the major component of grains and a common
ingredient used in the food industry. Starches are mainly
used in foods as an agent for thickening and gelling.
Commercial native rice starch finds applications in cosmetic
dusting powder, laundry stiffening agent, paper and
photographic paper powder, sugar coating in confectionary,

* Corresponding author. Tel.: C91 183 258820.

E-mail address: narpinders@yahoo.com (N. Singh).

0268-005X/$ - see front matter q 2005 Elsevier Ltd. All rights reserved.
doi:10.1016/j.foodhyd.2005.05.003

and excipient for pharmaceutical tablets. Starch properties

depend on the physical and chemical characteristics
such as mean granule size, granule size distribution,
amylose/amylopectin ratio and mineral content (Madsen
& Christensen, 1996; Singh, Singh, Kaur, Sodhi, & Gill,
2003). Rice starch granule being very small in size provides
a texture perception similar to that of fat (Champagne,
1996). Rice starch granule is non-allergic due to the
hypoallergenicity of the associated proteins. Rice starch,
in its gelatinized form, has a bland taste and is smooth,
creamy and spreadable, which makes it a good custard
starch. The advent of using starch in value-added
applications however provides an opportunity for industry
to capitalize on the unique properties of the rice starch,

N. Singh et al. / Food Hydrocolloids 20 (2006) 532542

increases its demand and overcomes current price

limitations (Champagne, 1996). The rice cultivars have
great diversity in its genetic background, composition,
granule size, gelatinization, cooking and textural properties
(Bao, Corke, & Sun, 2004; Singh, Kaur, Sodhi, & Sekhon,
2005). The starch separated from rice significantly varies in
its composition depending upon isolation procedure,
botanical source, climatic and soil conditions during rice
grain development (Asaoka et al., 1985; Juliano, Bautista,
Lugay, & Reyes, 1964; Morrison & Azudin, 1987). Rice
starch, as other starches, is composed of amylose and
amylopectin. Understanding the relationship between
physicochemical, morphological, thermal and rheological
properties could result in identification and development of
breeding lines and mutants of starch with abilities to resist
breakdown and retrogradation. Physicochemical properties
like percent light transmittance, amylose content, swelling
power and water binding capacity have been significantly
correlated with the average granule size of the starches
separated from different plant sources (Singh & Singh,
2001; Zhou, Robards, Glennie-Holmes, & Helliwell, 1998).
During heating in water, starch granules swell and amylose
leaches out. The swollen granules mainly contribute to the
increase in viscosity in Rapid Visco-Analyzer (RVA) and
the breakdown of viscosity is caused by the breakdown of
the gelatinized starch granules (Han & Hamaker, 2001).
Determining the rheological properties of the gels obtained
under well-controlled thermo-mechanical conditions, one
can effectively investigate the relationships between pasting
properties of various starches and rheological properties of
their respective gels (Singh et al., 2003). The present
investigation was undertaken to examine the physicochemical, morphological, thermal and rheological properties of
starches from different rice cultivars, and to establish
correlation between the various properties.

2. Materials and methods

2.1. Materials
Nineteen indica paddy cultivars (cv.), i.e. PR-113,
Basmati-370, PR-111, IET-16313, Basmati-385, Basmati386, PR-114, Basmati super, RYT-2492, IET-15391,
PR-106, Govind, IR-08, IR-64, IET-16310, PR-115,
Sasyasree, PR-116 and PR-103 were procured from Punjab
Agricultural University, Ludhiana, India from the 2002
harvest. The length/breadth ratio of the milled rice of these
cultivars varied between 2.62 and 4.55 (Singh et al., 2005).
2.2. Dehusking and milling
The paddy samples were dehusked and milled to remove
6% bran as described earlier (Singh, Singh, Kaur, & Bakshi,
2000). The milled rice obtained from all the rice cultivars
was used for isolation of starch.

533

2.3. Starch isolation

Starch was isolated from various rice cultivars by alkali
extraction of the protein as described earlier (Sodhi &
Singh, 2003).
2.4. Morphological properties
Scanning electron micrographs were obtained with a
scanning microscope (Jeol JSM-6100, Jeol Ltd, Tokyo,
Japan). Starch samples were suspended in ethanol to obtain
1% suspension. One drop of the starchethanol suspension
was applied on an aluminum stub, and the starch was coated
with goldpalladium (60:40). An acceleration potential of
10 kV was used during micrography.
2.5. Amylose content
Amylose content of the isolated starch was determined
by using the method of Williams, Kuzina, and Hlynka
(1970). The principle of the test lies in the blue color
developed by the addition of an iodine reagent to a solution
containing the amylose under standardized conditions. The
quantity of amylose was determined from a standard curve
developed using amylose and amylopectin blends.
2.6. Swelling power
Swelling power (g/g) was determined using 2% aqueous
suspension of the starch by the method of Leach, McCowen,
and Schoch (1959).
2.7. Thermal properties
Thermal properties of the rice starches from different
cultivars were determined as described earlier (Singh &
Singh, 2001). DSC-821e (Mettler Toledo, Switzerland)
equipped with a thermal analysis data station was used.
Starch (3.5 mg, dry weight) was loaded into a 40 ml
aluminum pan (Mettler, ME-27331) and distilled water
was added to achieve starchwater suspension containing
70% water. The samples were hermetically sealed and
allowed to stand for 1 h at room temperature before heating
in DSC. The DSC analyzer was calibrated using indium and
empty pan was used as a reference. The sample pans were
heated at a rate of 10 8C/min from 20 to 100 8C.
2.8. Rheological properties
Small amplitude oscillatory rheological measurement
was made for isolated rice starches with a dynamic
rheometer (Carri-Med CSL2-100, TA Instruments Ltd,
Surrey, UK) equipped with parallel plate system (4 cm
diameter). The gap size was set at 1000 mm. The strain and
frequency were set at 0.5% and 1 Hz, respectively, for all
determinations. The dynamic rheological properties, such as

534

N. Singh et al. / Food Hydrocolloids 20 (2006) 532542

storage modulus (G 0 ) and loss modulus (G 00 ) were

determined for isolated starches. Starch suspension of
20% (w/w) concentration was loaded on the ram of the
rheometer and covered with a thin layer of low-density
silicon oil (to minimize evaporation losses). The starch
samples were heated from 45 to 85 8C at a rate of 2 8C/min.
2.9. Pasting properties
Pasting properties of isolated rice starches were studied
by using Rapid Visco Analyzer (Newport Scientific Pty Ltd,
Warriewood, NSW 2102, Australia). Viscosity profiles of
starches from different rice cultivars were recorded using
starch suspensions (6%, w/w; 25 g total weight). The
temperaturetime conditions included a heating step from
50 to 95 8C at 6 8C/min (after an equilibration time of 1 min
at 50 8C), a holding phase at 95 8C for 1.5 min, a cooling
step from 95 to 50 8C at 6 8C/min and a holding phase at
50 8C for 2 min. Pasting temperature, peak viscosity, trough
viscosity, final viscosity and setback were obtained (Fig. 1).
2.10. Transmittance (%)
Transmittance of the starch pastes from different rice
cultivars was measured as described by Craig, Maningat,
Seib, and Hoseney (1989). A 1% aqueous suspension of
starch from each rice cultivar was heated in a water bath at
90 8C for 1 h with constant stirring. The suspension was
cooled for 1 h at 30 8C. The sample was stored for 5 days at
4 8C in a refrigerator and transmittance was determined
every 24 h by measuring transmittance at 640 nm against a
water blank with a Spectronic-20D (Milton Roy Company,
USA).
15

160
0

Viscosity (cP)

Final
viscosity

12

Peak
viscosity

9
Setback

80

6
Trough
viscosity

40

Temperature (C)

Temperature
profile

120

3
Pasting
temperature

0
0

6
9
Time (minutes)

Fig. 1. Representative RVA (Rapid Visco Analyzer) curve (heating and

cooling rate 6 8C/min).

2.11. Syneresis (%)

Starch suspension (5%, w/w) was heated at 90 8C for
30 min in a temperature controlled water bath, followed by
rapid cooling in an ice water bath to room temperature. The
starch sample was stored for 24, 72, 120 and 168 h at 4 8C.
Syneresis (%) was measured as amount of water released
after centrifugation at 3200!g for 15 min.
2.12. Statistical analysis
The data reported in the tables were average of triplicate
observations. The data were subjected to correlation
analysis and Pearson correlation coefficients were calculated using Minitab Statistical Software version 13
(Minitab, Inc., State College, PA).

3. Results and discussion

3.1. Morphological properties
The granular structure of rice starches from different
cultivars showed significant variation in size and shape
when viewed by SEM (Fig. 2). The granular size ranged
between 1.5 and 5.8 mm for large rice starch granules. The
starch granules were observed to be polyhedral and irregular
in shape. Starch from rice cultivars RYT-2492 and PR-113
mainly consisted of large size polyhedral granules with very
few small and irregular granules, while the starch from PR103, IR-64, IET-16310 cultivars showed small size irregular
granules in a fairly large number.
3.2. Amylose content and swelling power
The physicochemical parameters (amylose content and
swelling power) of starches from different Indian rice
cultivars are shown in Table 1. The amylose content of
starches ranged from 4.1 to 16.4%, and differed significantly
among different rice cultivars. The lowest amylose content
of 4.1% was observed for PR-103 starch and highest of
16.4% for PR-113. Similar values of the amylose content
have been reported earlier (Sodhi & Singh, 2003). The
amylose content of the starch has been reported to vary with
the botanical source of the starch and is affected by the
climatic and soil conditions during grain development
(Juliano et al., 1964; Morrison, Milligan, & Azudin, 1984;
Yano, Okuno, Kawakami, Satoh, & Omura, 1985). Swelling
power indicates the ability of starch to hydrate under
specific cooking conditions (90 8C/30 min). IET-15391
showed the lowest swelling capacity (17.2 g/g), whereas
PR-115 showed the highest (38.0 g/g). Sodhi and Singh
(2003) reported swelling capacity of rice starches in the
range of 26.132.2 g/g. These differences in swelling power
may be attributed to the differences in amylose content,
viscosity patterns and weak internal organization resulted

N. Singh et al. / Food Hydrocolloids 20 (2006) 532542

535

Fig. 2. SEM (!1000) of rice starches (A, RYT-2492; B, PR-113; C, IET-16313; D, PR-103; E, IR-64 and F, IET-16310).

from negatively charged phosphate groups within the rice

starch granules (Jane et al., 1999; Jane, Kasemsuwan, &
Chen, 1996). Swelling behavior of cereal starches has
primarily been reported a property of their amylopectin
content, amylose acts as an inhibitor of swelling, especially
in the presence of lipids (Morrison, Tester, Snape, Law, &
Gidley, 1993; Tester & Morrison, 1990).
3.3. Thermal properties
The results of DSC analysis of starches separated from
different rice cultivars are summarized in Table 1. A
typical DSC curve is shown in Fig. 3. The transition
temperatures (To; Tp; Tc), gelatinization temperature range
(DTZTcKTo) and enthalpies of gelatinization (DHgel) of
the starches from different rice cultivars differ significantly.

IR-64, Sasyasree and Bas-386 starches showed higher

DHgel (13.81, 12.32 and 12.08 J/g, respectively), whereas
PR-111, IET-15391 and IET-16313 starches showed the
lower DHgel (8.09, 8.59 and 8.88 J/g, respectively). PR-111
had highest To (75.76 8C), followed by IR-64 starch
(74.47 8C) while it was lowest for IET-16313 starch
(61.1 8C). Tp and Tc of starches from different cultivars
ranged between 66.979.21 8C and 71.9384.59 8C,
respectively. IR-64 starch showed highest Tp and Tc.
IET-16313 starch showed maximum DT values (12.63 8C),
while PR 111 showed the least (7.85 8C). Double helical
and crystalline structures are disrupted in starches during
gelatinization. This orderdisorder phase transition showed
melting of crystals which was illustrated by DSC
endotherms in the range of 6085 8C for various native
starches (Jacobs, Eerlingen, Clauwaert, & Delcour, 1995).

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N. Singh et al. / Food Hydrocolloids 20 (2006) 532542

Table 1
Amylose content, swelling power and thermal properties of rice starches separated from different rice cultivars
Cultivar

Amylose (%)

Swelling power
(g/g)

To (8C)

Tp (8C)

Tc (8C)

DHgel (J/g)

DT (8C)

PR-113
Bas-370
PR-111
IET-16313
Bas-385
Bas-386
PR-114
Bas-super
RYT-2492
IET-15391
PR-106
Govind
IR-08
IR-64
IET-16310
PR-115
Sasyasree
PR-116
PR-103

16.40G0.34
16.25G0.27
13.76G0.07
11.90G0.14
11.60G0.35
11.20G0.46
11.40G0.21
10.60G0.21
9.21G0.37
8.15G0.68
7.70G0.28
7.20G0.35
6.72G0.14
6.30G0.07
6.17G0.07
5.89G0.25
5.20G0.21
4.37G0.35
4.10G0.14

18.8G0.21
33.0G0.34
23.4G0.13
23.6G0.22
33.1G0.40
31.6G0.13
21.4G0.18
24.9G0.30
18.2G0.09
17.2G0.18
19.7G0.16
33.6G0.21
20.3G0.24
35.4G0.25
24.5G0.07
38.8G0.12
21.5G0.10
17.7G0.08
35.2G0.16

64.26G0.3
69.1G0.4
75.76G0.5
61.1G0.2
67.68G0.3
70.34G0.3
64.32G0.2
70.04G0.4
63.37G0.6
71.67G0.7
65.72G0.5
67.16G0.6
65.76G0.3
74.47G0.6
62.42G0.3
65.8G0.5
72.09G0.7
62.42G0.4
68.07G0.6

68.6G0.3
74.56G0.8
79.21G0.5
66.93G0.6
73.05G0.3
75.38G0.7
68.57G0.8
75.09G0.5
67.22G0.6
76.08G0.8
70.23G0.7
72.42G0.7
69.56G0.6
78.89G0.8
67.6G0.5
70.4G.0.6
76.21G0.7
66.91G0.6
72.93G0.6

73.92G0.4
79.99G0.8
83.61G0.7
73.73G0.6
78.35G0.5
80.73G0.8
73.29G0.8
80.09G0.5
72.4G0.7
80.25G0.9
75.12G0.8
77.41G0.7
75.23G0.6
84.59G0.9
73.15G0.5
75.45G0.7
80.67G0.8
71.93G0.6
77.61G0.8

10.69G0.3
11.85G0.4
8.09G0.2
8.88G0.2
11.68G0.4
12.08G0.5
9.65G0.4
9.58G0.2
9.48G0.3
11.17G0.4
9.98G0.2
11.43G0.3
10.58G0.4
13.81G0.5
8.59G0.2
11.03G0.2
12.32G0.3
9.46G0.2
9.99G0.3

9.66G0.3
10.89G0.6
7.85G0.4
12.63G0.4
10.67G0.3
10.39G0.4
8.97G0.5
10.05G0.4
9.03G0.5
8.58G0.6
9.4G0.5
10.25G0.6
9.47G0.4
10.12G0.7
10.73G0.4
9.65G0.5
8.58G0.4
9.51G0.5
9.54G0.6

The DHgel reflected primarily the loss of molecular

(double-helical) order (Cooke & Gidley, 1992). High
transition temperatures have been reported to result from
a high degree of crystallinity, which provided structural
stability and made the granule more resistant to gelatinization (Barichello, Yada, Coffin, & Stanley, 1990). Whether
the crystalline regions consist entirely of amylopectin or of
mixture of amylopectin and amylose and how much
proportion of each is present seems to have been the
matter of debate. The differences in the DT (R) values
among the starch cultivars may be due to the presence of
crystalline regions within a starch granule composed of
small crystallites having slightly different crystal strength
(Banks & Greenwood, 1975). The variation in To, DH and
R in starches from different cultivars might be due to
differences in amounts of longer chains in amylopectins.
These longer chains require a higher temperature to
dissociate completely than that required for shorter double
helices (Yamin, Lee, Pollak, & White, 1999).

crystallites, which resulted in swollen granules to become

softer. BAS-386 showed the highest peak G 0 of
1.75!105 Pa at 86.8 8C and PR-108 starch showed the
lowest G 0 of 5.3!103 Pa at 73.5 8C (Table 2). The
difference in the G 0 among rice starches may be due to
the difference in the breakdown of the amylopectin
matrix inside the swollen starch granules (Keetels & van
Vliet, 1994). BAS-386 starch showed the highest G 00
(1.3!105 at 87.9 8C), whereas BAS-SUPER showed the
lowest (1128 Pa at 87.2 8C) value. The rice starch
granules are less deformable and swollen in comparison
to potato starch (Singh et al., 2003). The amount of
amylose leached from these granules were lower than
potato starch, probably due to the amyloselipid complex
so the leached amylose plays a minor contribution

Wide variation in the rheological properties was seen

among different rice cultivars. The storage and loss
moduli, G 0 and G 00 , of the heated starch dispersion
increased greatly at a certain temperature to a maximum
(peak G 0 and G 00 ) and then dropped, with continued
heating. The initial increase of G 0 could be attributed to
the degree of granular swelling to fit the entire available
volume of the system (Elliason, 1986; Keetels & van
Vliet, 1994), and intergranule contact might form a
network of swollen granules (Evans & Haisman, 1979;
Wong & Lelievre, 1981). The lowering of G 0 and G 00
could be attributed to the melting of the remaining

Relative heat flow (mW)

Endothermic

3.4. Rheological properties

30

40

50

60
70
Temperature (C)

Fig. 3. A typical DSC curve.

80

90

100

N. Singh et al. / Food Hydrocolloids 20 (2006) 532542

537

Table 2
Rheological and pasting properties of starches separated from different rice cultivars
Cultivar

Peak G 0 (Pa)

Peak G 00 (Pa)

Pasting
temperature (8C)

Peak viscosity
(cP)

Trough
viscosity (cP)

Final viscosity
(cP)

Setback

PR-113
Bas-370
PR-111
IET-16313
Bas-385
Bas-386
PR-114
Bas-super
RYT-2492
IET-15391
PR-106
Govind
IR-08
IR-64
IET-16310
PR-115
Sasyasree
PR-116
PR-103

8.80!103G180
1.03!104G150
6.53!104G220
5.63!103G130
4.59!104G270
1.75!105G410
7.17!103G100
3.98!104G200
8.54!103G90
2.77!104G380
8.54!104G470
9.06!104G210
9.24!103G170
6.64!104G700
2.97!104G180
1.35!105G580
2.86!104G170
2.37!104G170
1.96!104G160

1.18!103G70
4.96!103G150
4.3!104G260
5.63!103G120
4.28!103G240
1.30!105G560
1.46!103G40
1.12!103G140
5.57!103G100
1.18!104G320
1.0!104G460
8.21!104G200
1.22!103G150
5.26!104G390
2.87!104G210
11.9!104G470
2.03!104G270
9.07!104G140
12,850G180

71.55G0.5
77.55G0.4
79.0G0.8
77.9G0.8
75.9G0.5
77.85G0.6
77.5G0.2
76.8G0.4
75.85G0.5
77.4G0.4
76.75G0.2
77.9G0.5
74.65G0.4
79.9G0.8
78.65G0.8
73.45G0.6
78.70G0.1
77.9G0.8
77.85G0.4

1966G20
2438G20
1704G17
1425G15
2020G20
2412G16
1719G20
2111G20
1824G30
1284G16
1803G30
1763G20
1993G25
1576G16
1316G13
2317G18
1003G20
1199G14
1955G20

1786G15
819G17
1318G10
822G18
973G15
857G20
1453G17
910G13
1741G15
777G16
1524G18
874G13
1753G20
849G20
806G24
953G15
717G13
1038G20
905G16

3260G50
2351G18
2746G20
2195G15
2167G17
1949G20
2786G16
1848G14
3326G15
1495G21
3137G40
1598G15
3514G17
1651G14
1801G16
1672G15
1558G12
2172G14
1579G15

1474G20
1532G18
1428G20
1373G16
1194G16
1092G13
1333G15
938G15
1585G14
718G18
1613G13
724G12
1761G14
802G20
995G15
719G15
841G20
1134G15
674G3

3.5. Pasting properties

Pasting properties of starches from different rice cultivars
are shown in Table 2. Pasting properties differed significantly among different rice starches (Fig. 4). Pasting
temperature of different rice starches ranged from 73.45 to
79.9 8C, highest for IR-64 and lowest for PR-113. IR-64 and
PR111 starches with higher pasting temperature than other
starches also showed higher transition temperatures
determined using DSC. Peak viscosity was found the lowest
for Sasyasree (1.0!103 cP) and the highest for BAS-370
(2.43!103 cP). Similar values of peak viscosities for rice
starch and its blends have been reported (Chen, Lai, & Lii,
2003). The increase in viscosity with temperature may be
attributed to the removal of water from the exuded amylose
by the granules as they swell (Ghiasi, Varriano-Marston, &
Hoseney, 1982). Trough viscosity among different rice
starches ranged from 717 to 1811 cP, the lowest for
Sasyasree and the highest for PR-113. Final viscosity
increases upon cooling which may be due to the aggregation
of the amylose molecules (Miles, Morris, Orford, & Ring,
1985a,b). Final viscosity and setback varied from
14953326 to 6261613 cP, respectively. Setback value is
the recovery of the viscosity during cooling of the heated
starch suspension. High setback of the IR-08 starches may
be due to the amount and the molecular weight of the
amylose leached from the granules and the remnants of the
gelatinized starch (Loh, 1992). Pasting properties of starch
have been reported to be affected by amylose and lipids
contents and by branch chain-length distribution of
amylopectin. Amylopectin contributes to swelling of starch

granules and pasting, while amylose and lipids inhibit the

swelling (Tester & Morrison, 1990). Also, the amylopectin
chain-length and amylose molecular size produce synergistic effects on the viscosity of starch pastes (Jane & Chen,
1992).
3.6. Transmittance
Transmittance decreased with increase in storage
duration (Table 3). The decrease in transmittance with
storage duration was highest for PR-111. The rate at which
decrease in transmittance progressed was similar for
PR-116, PR-108, Govind, PR-106, IET-15391, Bas-386,
Bas-super, and PR-113. Bas-386 showed maximum
transmittance at the beginning as well as after 7 days of
storage at 4 8C. This may be attributed to the presence of
phospholipids, which produce opaque starch pastes and
2600
2400
2200
Peak Viscosity (cP)

compared to the swollen granules (Lii, Shao, & Tseng,

1995).

2000
1800
1600
1400
1200
1000
5.0

7.5

10.0
12.5
Amylose Content (%)

15.0

17.5

Fig. 4. Relationship between amylose content and peak viscosity.

538

N. Singh et al. / Food Hydrocolloids 20 (2006) 532542

Table 3
Transmittance of starches separated from different rice cultivars
Transmittance (%)
Cultivar

0h

24 h

48 h

72 h

96 h

120 h

144 h

PR-113
Bas-370
PR-111
IET-16313
Bas-385
Bas-386
PR-114
Bas-super
RYT-2492
IET-15391
PR-106
Govind
IR-08
IR-64
IET-16310
PR-115
Sasyasree
PR-116
PR-103

3.2G0.10
5.8G0.20
5.0G0.20
4.4G0.10
5.6G0.10
5.8G0.25
3.0G0.06
3.8G0.10
3.6G0.15
4.4G0.13
3.8G0.22
4.2G0.16
5.4G0.15
5.4G0.12
3.2G0.1
5.4G0.19
3.8G0.24
3.8G0.13
4.8G0.1

3.0G0.14
5.0G0.16
4.2G0.15
4.2G0.08
4.8G0.25
5.0G0.32
2.8G0.04
3.2G0.06
2.4G0.08
3.0G0.02
3.6G0.15
3.4G0.06
3.6G0.08
5.0G0.12
2.8G0.01
5.1G0.12
3.6G0.16
2.8G0.15
4.6G0.04

2.8G0.05
4.6G0.13
3.2G0.10
3.8G0.08
4.8G0.04
4.8G0.06
2.3G0.12
3.0G0.12
2.4G0.03
2.6G0.08
3.6G0.07
3.2G0.15
3.1G0.12
4.6G0.11
3.2G0.12
4.8G0.04
2.8G0.06
2.6G0.12
4.6G0.15

2.4G0.12
4.6G0.13
2.2G0.08
3.4G0.14
4.4G0.08
4.8G0.05
2.3G0.12
2.4G0.05
2.2G0.03
2.6G0.05
3.4G0.06
3.1G0.03
2.2G0.01
3.8G0.06
2.3G0.04
4.6G0.07
1.8G0.05
2.4G0.01
4.4G0.05

2.2G0.09
4.2G0.02
1.6G0.05
3.6G0.04
4.4G0.01
4.4G0.05
2.3G0.04
2.2G0.05
2.0G0.01
2.4G0.03
3.2G0.07
2.8G0.06
2.3G0.07
3.0G0.05
2.3G0.02
4.6G0.03
1.8G0.06
2.2G0.02
4.2G0.12

1.4G0.03
3.8G0.08
1.6G0.05
3.2G0.05
4.2G0.04
4.2G0.04
2.1G0.05
2.2G0.04
2.0G0.09
2.4G0.06
2.4G0.05
2.8G0.04
2.2G0.03
2.8G0.06
2.2G0.01
4.2G0.09
1.8G0.07
2.0G0.03
4.2G0.04

1.35G0.01
3.6G0.08
1.6G0.05
3.0G0.07
4.2G0.09
4.0G0.04
2.1G0.04
2.1G0.08
2.0G0.05
2.0G0.06
2.2G0.04
2.4G0.05
2.0G0.01
2.6G0.06
2.0G0.04
4.2G0.05
1.8G0.03
1.6G0.08
4.0G0.09

solutions with low light transmittances (Jane et al., 1996).

The difference in the light transmittance values may be due
to the variation in amount of swollen granule remnants in
the starches that refract light to different extent and thus give
the distorted images (Craig et al., 1989).
3.7. Syneresis
The syneresis of gels prepared from starches separated
from different rice cultivars was measured as amount of
water released from gels during storage (up to 168 h) at 4 8C
(Table 4). The syneresis progressed at the highest rate in
starch separated from IET-16313. It shows that the rate at
which the amylopectin molecules recrystallise was fastest in
IET-16313 starch among the varieties studied. Water loss
was highest in the beginning for PR-116 and at the end of
7 days at 4 8C it was highest for IET-15391. PR-115 starches
did not show any syneresis up to 168 h of storage, while
PR-103 showed negligible syneresis during this period. The
increase in percentage syneresis during storage has been
attributed to the interaction between leached amylose and
amylopectin chains, which leads to the development of
junction zones, which reflect or scatter a significant amount
of light (Perera & Hoover, 1999). Amylose aggregation and
crystallization have been reported to be completed within
the first few hours of storage while amylopectin aggregation
and crystallization occurs during later stages (Miles et al.,
1985a,b).
3.8. Pearson correlation between different properties
of rice starches
The Pearson correlation coefficients for the relationship
between different properties of starches separated from

different rice cultivars are shown in Table 5. Swelling power

was positively correlated to transmittance (rZ0.6550.812,
p%0.01) and negatively correlated to syneresis (rZK0.569,
p%0.01). This is in accordance with the findings reported by
Han and Hamaker (2001). Swelling power was positively
correlated with peak viscosity (rZ0.491, p%0.05) and
negatively correlated to trough-, final- and setback viscosity
(rZK0.513, K0.538 and K0.475, p%0.05). The relationship of swelling power with transmittance and peak viscosity
is shown in Figs. 5 and 6, respectively. Amylose content did
not show correlation with any of the DSC parameters, which
agrees with the results reported earlier (Noda et al., 2002;
Table 4
Syneresis (%) of starches separated from different rice cultivars
Cultivars
PR-113
Bas-370
PR-111
IET-16313
Bas-385
Bas-386
PR-114
Bas-super
RYT-2492
IET-15391
PR-106
Govind
IR-08
IR-64
IET-16310
PR-115
Sasyasree
PR-116
PR-103

Storage duration (h)

24

72

120

168

0.10G0.01
0.89G0.02
0.86G0.04
0.12G0.02
0.97G0.01
0.99G0.09
0.66G0.03
0.75G0.01
1.45G0.07
1.25G0.04
0.02G0.01
0.92G0.02
1.63G0.01
0.27G0.04
0.54G0.04
0.00
0.53G0.05
1.81G0.03
0.01G0.01

0.12G0.01
0.95G0.02
1.83G0.03
0.19G0.05
0.99G0.02
1.02G0.08
1.90G0.05
0.78G0.05
1.65G0.07
2.46G0.05
0.045G0.04
0.15G0.04
1.79G0.02
0.35G0.07
0.59G0.08
0.00
1.28G0.02
2.10G0.05
0.027G0.02

0.163G0.04
1.18G0.07
2.67G0.02
0.23G0.03
1.22G0.04
1.05G0.05
2.27G0.04
1.54G0.07
1.79G0.09
2.59G0.05
0.068G0.03
0.17G0.04
2.80G0.03
0.97G0.01
0.87G0.05
0.00
1.63G0.08
2.31G
0.061G0.02

0.175G0.05
1.27G0.06
3.79G0.01
0.24G0.03
1.34G0.05
1.10G0.04
2.454G0.06
1.57G0.04
2.32G0.06
3.53G0.06
0.092G0.03
0.22G0.01
4.72G0.06
1.79G0.01
1.68G0.06
0.00
2.95G0.05
2.68G0.02
0.076G0.04

Table 5
Pearson correlation coefficients for the physicochemical, thermal and rheological properties of starches separated from different rice cultivars
AC

SP

SP
TM (0 h)
TM (24 h)
TM (72 h)
To
Tp
Tc
DHgel
R
Peak G 0
Peak G 00
PT
PV
TV
FV
SB
Syneresis
(72 h)

K0.080
0.083
0.107
0.083
0.065
0.082
0.108
K0.027
0.131
K0.133
K0.228
K0.183
0.481*
0.258
0.464*
0.614**
0.022

0.655**
0.812**
0.811**
0.286
0.375
0.424*
0.493*
0.354
0.513*
0.587**
0.087
0.491*
K0.513*
K0.538*
K0.475*
K0.569*

TM
(0 h)

TM
(24 h)

TM
(72 h)

0.874
0.723
0.467*
0.512**
0.569**
0.556**
0.173
0.438*
0.411*
0.017
0.519*
K0.303
K0.239
K0.129
K0.071

0.847
0.435
0.504*
0.568*
0.551*
0.287
0.503*
0.469*
0.093
0.487*
K0.423
K0.343
K0.194
K0.413

0.112
0.211
0.268
0.434
0.468*
0.524*
0.453
K0.055
0.612**
K0.396
K0.322
K0.183
K0.499*

To

Tp

Tc

DHgel

Peak G 0

Peak G 00

PT

0.997**
0.963**
0.582**
K0.472*
0.315
0.238
0.441*
0.074
K0.318
K0.351*
K0.328*
0.163

0.990**
0.625**
K0.341
0.342
0.258
0.472*
0.111
K0.431*
K0.441
K0.377
0.084

0.651**
K0.219
0.345
0.266
0.482*
0.140
K0.464*
K0.450
K0.362*
0.021

0.009
0.373
0.368
0.103
0.191
K0.316
K0.360
K0.348*
K0.113

K0.006
K0.004
0.033
0.216
K0.236
0.001
0.178
K0.527*

0.894**
0.001
0.351
K0.258
K0.309
K0.312
K0.304

0.0.027
0.213
K0.342
K0.437
K0.468*
K0.283

K0.441*
K0.553**
0.206
K0.441**
0.246
K0.240
0.248
0.151
K0.291

PV

TV

FV

SB

0.929**
0.691**
0.165

0.910**
0.181

0.166

*P%0.05, **P%0.01. AC, amylose content; SP, swelling power, TM, transmittance; PT, pasting temperature; PV, peak viscosity; TV, trough viscosity, FV, final viscosity, SB, setback.

N. Singh et al. / Food Hydrocolloids 20 (2006) 532542

Parameter

539

N. Singh et al. / Food Hydrocolloids 20 (2006) 532542

14

5.0

13

4.5

Gelatinization entalphy (J/g)

Transmittance measured after 72 hrs (%)

540

4.0
3.5
3.0
2.5

12
11
10
9

2.0
20

25
30
Swelling Power (g/g)

35

40

72

Fig. 5. Relationship between swelling power and transmittance measured

after 72 h.

Noda, Nishiba, Sato, & Suda, 2003). DHgel was observed to

be significantly correlated with To, Tp and Tc (rZ0.582,
0.625, and 0.651, respectively, p%0.01). DHgel showed
highest correlation coefficient with Tc followed by Tp and To
(Fig. 7). Bao et al. (2004) also observed a positive correlation
of DHgel with To and Tp in waxy rice. The decrease in To was
accompanied by an increase in R (rZK0.472, p%0.05).
Similar relationship between To and R for sugary and waxy
corn starch has been reported earlier (Lenihan, Duvick, &
White, 2004). Noda et al. (2003) observed a negative
correlation between the amount of amylopectin short chains
with DP 612 and To, and Tp. The starch with lower and less
perfect crystallinity has lower To and DHgel (Inouchi, Glover,
Sugimoto, & Fuwa, 1984; Perera, Lu, Sell, & Jane, 2001).
Gidley and Bulpin (1987) reported that the presence of short
chains with DP!10 decreases the stability of double helix in
amylopectin molecules, which lowers the gelatinization
temperature as well as enthalpy. A negative correlation
between the amount of extremely short chains of amylopectin with gelatinization temperature and enthalpy within

74

76

78
80
Tc (C)

82

84

86

Fig. 7. Relationship between gelatinization enthalpy and Tc.

a botanical source has been reported earlier (Noda,

Kobayashi, & Suda 2001; Noda, Tohnooka, Taya, & Suda,
2001). To, Tp and Tc were observed to be higher for starches
showing higher pasting temperature. The correlation
between transition temperatures (To, Tp and Tc) and pasting
temperature was significant (p%0.05, Fig. 8). The pasting
temperature of all starches was higher than To determined
using DSC. The rheological properties of the rice starches
during heating were mainly dependent on the structural and
the swollen properties of the starch granules and less on the
amount of amylose (Lii et al., 1995). Transmittance was
negatively related to syneresis measured after 48, 72, 96 and
110 h (rZK0.499, p%0.05). The correlation between
syneresis and transmittance became stronger with increase
in storage duration. Peak viscosity was positively correlated
to amylose content (rZ0.481, p%0.05) and transmittance
measured after different intervals, however, highest with that
measured after 72 h (rZ0.612, p%0.01). The relationship of
amylose content with peak viscosity and setback viscosity is
illustrated in Figs. 4 and 9, respectively. Pasting temperature
was negatively correlated to peak, trough and final viscosity.

2600
80
79

2200
Pasting Temperature

Peak viscosity (cP)

2400

2000
1800
1600
1400
1200

78
77
76
75
74

1000

73
20

25
30
Swelling power (g/g)

35

Fig. 6. Relationship between swelling power and peak viscosity.

40

72

74

76

78
80
Tc (C)

82

84

Fig. 8. Relationship between pasting temperature and Tc.

86

N. Singh et al. / Food Hydrocolloids 20 (2006) 532542

Setback Viscosity (cP)

1600
1400
1200
1000
800
600
5.0

7.5

10.0
12.5
Amylose Content (%)

15.0

17.5

Fig. 9. Relationship between amylose content and setback viscosity.

Final viscosity was negatively correlated to pasting

temperature and positively correlated to trough viscosity.
Setback was positively correlated to amylose content
(rZ0.957, pZ!0.01). Noda et al. (2003) also observed a
positive correlation of peak viscosity and setback with
amylose for low amylose rice starches. Konik-Rose et al.
(2001) also reported a positive correlation between the
swelling power of rice starch with RVA viscosity. This
suggests that amylose association is mainly responsible for
setback. The structure of amylose and amylopectin has been
reported to play an important role in the pasting properties of
starches. An increase in molecular weight of amylose and
amylopectin has been reported to decrease the amount of
long-branch chain length as well as branching degree of
amylopectin, which resulted into an increase in peak
viscosity and breakdown and decrease in setback and final
viscosity (Takeda, Takeda, Suzuki, & Hizukuri, 1989).
In summary, amylose content was significantly correlated with peak viscosity, final viscosity and setback,
however, correlation was stronger with setback. Amylose
content did not show a significant correlation with syneresis.
Swelling power was negatively correlated to syneresis and
positively correlated to peak viscosity, peak G 0 , peak G 00 and
transmittance. DHgel showed significant correlation with
transition temperatures, which suggests that DHgel is due to
essentially the crystallinity.
Acknowledgements
The financial support by the Indian Council of
Agricultural Research, New Delhi and JSPS to NS is
acknowledged.
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