Changes in kernel properties, in situ gelatinization, and physicochemical properties of waxy rice with inhibition of starch branching enzyme during cooking

Abstract

The kernel properties, gelatinisation and physicochemical properties of rice were investigated in a waxy rice Guang-ling-xiang-nuo (GLXN) and its transgenic line GLXN-RNAi with inhibition of starch branching enzyme I/IIb. The volume swelling, water content and leached material of cooked kernels increased with increasing cooking time, but they were lower in GLXN-RNAi than in GLXN. The kernels of GLXN-RNAi were more difficultly gelatinised and disrupted than those of GLXN during cooking. The starch in the exterior of GLXN-RNAi endosperm was not completely gelatinised. The C A -type starch of GLXN-RNAi was more resistant to cooking than A-type starch of GLXN. The cooked kernels of GLXN-RNAi had lower rapidly digestible starch and greater slowly digestible starch than those of GLXN. Brown rice flour had higher peak, hot, final and setback viscosities and lower breakdown viscosity in GLXN than GLXN-RNAi. These results indicated that GLXN-RNAi kernels exhibited great potential in applications as health foods.

Comparative study on the structure-properties relationships of native and debranched rice starch

“…SDS was associated with stable glucose metabolism, a slow increase in postprandial blood glucose has a health advantage, and RS can prevent and control certain chronic diseases to improve human health (Pan et al, 2019;Sun et al, 2018). Pullulanase modification of rice starch led to a decrease in RDS content and an increase in SDS and RS content ( Figure 9).…”

Corner coil heating mode improves the matrix uniformity of cooked rice in an induction heating cooker

“…The cooked rice of mode1-CU and mode1-CL were prone to disruption and deformation ( Figure 3 ), compared with other samples. This is probably due to the higher heating rate and longer maintenance time at a high temperature (above 98°C) of mode1-CU and mode1-CL ( 27 , 32 ). Furthermore, these changes led to the disruption of the rice surface, due to contact between boiling water and the rice surface ( 33 ).…”

“…The moisture content of the rice sample was determined using the standard association of official analytical chemists (AOAC) method ( 26 ). The expansion rate was determined via the drainage method with minor modification, as reported by Pan et al and Wang et al ( 27 , 28 ). Briefly, 50 ml of water was transferred to a 100 ml measuring cylinder.…”