Effect of β-cyclodextrin on the long-term retrogradation of rice starch

In this study, the impact of the addition of beta-cyclodextrin (beta-CD) on long-term retrogradation of rice starch was investigated by texture profile analysis (TPA), differential scanning calorimeter (DSC), and X-ray diffraction (XRD). Results showed that the addition of beta-CD presented a crucial role in retarding the long-term retrogradation of starch. The present beta-CD also significantly decreased crystallization rate (k), and increased avrami exponent (n). The increase in exponent value indicated that the addition of beta-CD transformed the nucleation type due to the formation of amylose-lipid-beta-CD complex. Further, the presence of beta-CD produced an additional peak 5.2 A... of the gelatinized gel, and retarded crystalline type of the retrograded gel from V- to B-pattern, probably corresponding for the nucleation type transformation.