Abstract
The effect of β-cyclodextrin (β-CD) on short-term retrogradation of rice starch was studied. Retrogradation of normal rice starch was reduced more by β-CD than by glycerol monostearate (GMS). β-CD reduced the rate of retrogradation of amylose and normal rice starch but not waxy rice starch. Differential scanning calorimetry (DSC) detected a potential amylose-β-CD complex formation. DSC data were analysed using the Avrami equation. Results showed that β-CD significantly lowered the crystallizing rate (k) and increased the Avrami exponent (n) of amylose recrystallisation (P < 0.05). Molecular dynamics (MD) simulation indicated that the stability of the complex was primarily due to non-bonded interactions, such as Van der Waals (Vdw forces), electrostatic force, and hydrogen bonds formed in the presence of β-CD.