Abstract
The effects of salt (sodium chloride), sugar (saccharose) and vinegar (acetic acid) on the gelatinization of rice starch was examined by a thermal analysis. A low heating rate resulted in a new endothermic peak appearing at a temperature higher than the melting temperature of the amylose-lipid complex in the presence of either salt or vinegar. This endothermic peak temperature, reflecting the gelatinization of rice starch, was higher in the presence of vinegar. The presence of salt, sugar or vinegar hardly affected the enthalpy for dissolution of the crystalline structure derived from amylopectin, but did affect the thermal behavior of the amylose-lipid complex.
