Swelling power and amylose leaching

Water-binding capacity (WBC) was reported to be 141% for starch prepared from mature rye,7 whereas it was somewhat higher for starch prepared from immature rye. 

A WBC value of 86.5% has also been reported.10 Examples of the swelling power and solubility are given in Table 14.2. These values were obtained for starch from mature rye values for starch prepared from immature rye were higher. Values for rye starch were lower than those for wheat starch.7 In a study of nine different rye starches, the gel volume at 90°C was determined to be in the range 14.8-19.7mL/g, and the leached amylose to be 120-172 mg/g starch.8 

Heat-induced changes in rye starch dispersions have been studied using the Brabender ViscoAmylograph.11 The problem with this method is that the changes monitored are 

Succinylation of rye starch (0.7-2.1%) changes the pasting behavior towards that of potato starch, decreasing the onset temperature, increasing the maximum viscosity and decreasing stability during holding at 96°C. Acetylation, on the other hand, makes the behavior of rye starch more like that of maize starch, with increased maximum viscosity and viscosity at 50°C. 

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