Effect of storage temperature on rice thermal properties

Study on the gelatinization kinetics of rice showed that gelatinization process was divided into two steps: swelling of the amorphous region and disruption of the crystalline region. Higher temperature storage (37 degrees C) resulted in an increase in the breaking point temperature suggesting that energy for the disorder of these two regions of starch in rice stored at 37 degrees C was higher than the rice stored at 4 degrees C. Storage-induced changes in rice led to significant increases in DSC peak temperature (p < 0.05) and significantly broadened peak width (p < 0.01) for rice stored at 37 degrees C compared to rice stored at 4 degrees C. As the peak temperature of rice stored at 37 degrees C was not influenced by the "annealing" treatment in contrast with the increased peak temperature of rice stored at 4 degrees C after the "annealing" treatment, the results indicate that the ageing process (37 degrees C storage) has already re-ordered the rice grain structure and that the annealing process under these conditions has no further effect on starch thermal properties. Because starches isolated from rice grain stored at 4 degrees C and 37 degrees C had similar thermal properties, this implies that the effects of storage on thermal properties are associated with the interactions between starch and non-starch components following storage. The gelatinization endotherm shifted to a lower temperature (p < 0.01) and a narrowed peak width was achieved after cellulase and protease treatments of stored rice, which indicates that the changes in cell wall remnants and proteins are responsible for the changes in rice thermal properties during storage. Scanning electron microscopy was applied to visualize the treatments of cellulase and protease on rice. (C) 2009 Elsevier Ltd. All rights reserved.