https://www.selleckchem.com/pr....oducts/17-AAG(Geldan
Adding hydrocolloids into native starch is a secure and effective method of physical modification. In this study, the effect of sodium alginate (AG) on the gelatinization, rheological, and retrogradation properties of rice starch (RS) was investigated by measuring the pasting parameters, melting enthalpy (ΔH), rheological characteristic parameters, intensity ratio of 1047 cm-1 to 1022 cm-1 (R1047/1022), and relative crystallinity (RC) of RS-AG blends. Rapid visco analysis shows that AG could significantly change the gelatin
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