INTERNAL PLASTICIZATION OF GRANULAR RICE STARCH BY HYDROXYPROPYLATION - EFFECTS ON PHASE-TRANSITIONS ASSOCIATED WITH GELATINIZATION

The effects of hydroxypropylation on phase transitions associated with gelatinization of granular rice starch were studied by differential scanning calorimetry. At a 1:1 starch/water ratio, a progressive shift of the biphasic gelatinization endotherms to lower temperatures as well as a broadening and shortening of the G endotherm with increasing molar substitution were observed, indicating increased internal plasticization and destabilization of the amorphous regions of the starch granules. The overall enthalpy of gelatinization was also reduced. Hydroxypropyl groups, which are attached to starch molecules primarily in the amorphous regions of the starch granules, behave as flexible side chains. The motion of these side chains creates a large amount of free volume, thereby lowering the glass transition and crystallite melting temperatures associated with starch gelatinization. The modified starch granules may thus be viewed as internally plasticized polymer resins which are more easily gelatinized than the unmodified starch.