Lysine (Lys), aspartic acid (Asp) and alanine (Ala) represent the three types of positively charged, negatively charged and uncharged amino acids respectively. A rapid viscometer and flow analyzer are used. A rheometer was used to study the effects of amino acids on the gelatinization and rheological properties of rice starch. The results showed that both Lys and Asp significantly increased the peak viscosity and disintegration value of rice starch (P<0.05), but reduced the final viscosity and retrogradation value of starch, while Ala had little effect on the gelatinization properties of starch. At a certain concentration There is no significant difference within the range (P>0.05). Therefore, the two charged amino acids (Lys and Asp) have a stronger impact on the gelatinization properties of starch than the uncharged amino acid (Ala). In addition, the three kinds of amino acids have different effects on the rheological properties of rice starch paste: in the dynamic rheology experiment, the addition of Lys and Ala makes the starch gel more elastic, while Asp makes the starch gel weaker; in the static rheology experiment, the addition of Lys and Ala makes the starch gel more elastic. , using the power law ¦Ó = k¦Ãm, the shear stress ¦Ó and shear rate ¦Ã were fitted. The results showed that the m values of the original starch and the starch with added amino acids were both less than 1, indicating that both starch and its amino acid mixture are pseudoplastic. fluid, and Lys makes starch more pseudoplastic, while Asp does the opposite

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Original research was done by Liu Yunfei, Liu Chengmei, Li Yan, Yang Rong, Luo Shunjing, Hu Xiuting

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