Development of formulae for estimating amylose content and resistant starch content based on the pasting properties measured by RVA of <i>Japonica</i> polished rice and starch

Nakamura, Sumiko; Katsura, Junji; Kato, Kanefusa; Ohtsubo, Ken’ichi

doi:10.1080/09168451.2015.1088373

Cited by 37 publications

(27 citation statements)

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“…[ 39 ] The RVA is an effective apparatus for measuring the pasting properties of starch by reproducibly heating and cooling a starch‐water slurry under shear stress. [ 40 ] The pasting property parameters are listed in Table 5 . Waxy and non‐waxy barley starches showed significant differences in pasting properties.…”

Section: Resultsmentioning

confidence: 99%

Morphology and Physicochemical Properties of Starch from Waxy and Non‐Waxy Barley

et al. 2020

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Barley flour is widely utilized in food and nonfood industries. Morphological, structural, and functional properties of starches extracted from waxy and non-waxy barley are investigated and compared in this work. The morphology of starch granules in waxy and non-waxy barley is similar while waxy barley has a higher proportion of A-type starch granules and a lower proportion of B-type starch granules than those of non-waxy barley. Compared with non-waxy barley starch, waxy barley starch shows higher amylopectin content with higher levels of amylopectin short and long branch-chains; better ordered structures with higher relative crystallinity, IR ratio of 1045/1022 cm −1 , and a double helical component, a lower amorphous and V-type single helix components. The gelatinization temperature and enthalpy of waxy barley starch are higher than those of non-waxy barley starch. Meanwhile, waxy barley starch presents higher swelling power, solubility, pasting viscosities, breakdown value, and lower setback value than those of non-waxy barley starch. Furthermore, waxy barley starch is more susceptible to acid and enzymatic hydrolysis than non-waxy barley starch. Results indicate that waxy and non-waxy barley starches differ in physicochemical properties, and waxy barley may have a better mouthfeel and edible quality.

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Section: Resultsmentioning

confidence: 99%

Morphology and Physicochemical Properties of Starch from Waxy and Non‐Waxy Barley

et al. 2020

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“…A highly positive relationship was observed between SLC content and consistency viscosity; therefore, SLC in amylopectin appears to have a great effect on the viscosity consistency of starch (Nakamura et al., ). In a previous study, we developed a novel index for the ratios of Max/Mini and Max/Fin, which have stronger negative correlations with RS content than the conventional indexes obtained using RVA (Nakamura, Katsura, Kato, & Ohtsubo, ; Nakamura, Cui, et al., ).…”

Section: Resultsmentioning

confidence: 99%

“…The sample temperature was maintained at 93°C for 7 min and then cooled to 50°C for 4 min, and it was allowed to stand for 3 min. The programmed heating and cooling cycle followed that of Nakamura, Katsura, Kato, & Ohtsubo (2016) and Nakamura, Cui, et al (2016).…”

Section: Pasting Propertiesmentioning

confidence: 99%

“…Novel indices such as the Set/Cons ratio and Max/Fin ratio are very strongly correlated with the proportion of intermediate and long chains of amylopectin: Fb 1+2+3 (DP ≥ 13) (Nakamura, Katsura, Kato, & Ohtsubo, 2016;Nakamura, Cui, et al, 2016).…”

Section: Pasting Propertiesmentioning

confidence: 99%

“…Physicochemical properties of the starches were often evaluated as pasting characteristics using a Rapid Visco Analyzer (RVA) (Bhattacharya, Zee, & Corke, 1999;Ohtsubo, Toyoshima, & Okadome, 1998). We reported about the estimation formulae based on the results of RVA measurements for evaluating the amylose content, RS contents, and chain length distribution (CD) of amylopectin of rice starch (Nakamura, Katsura, Kato, & Ohtsubo, 2016;Nakamura, Cui, et al, 2016).…”

Section: Introductionmentioning

confidence: 99%

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Relationship between fatty acid composition and starch properties of 30 japonica rice cultivars

Nakamura

Katsura²,

Maruyama³

et al. 2018

Cereal Chem

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Background and objectives Although lipids are less abundant than carbohydrates and proteins in rice, they are important because they contribute to its nutritional, sensory, and functional qualities. In a previous study, we developed novel estimation formulae for starch properties on the basis of the iodine absorption curve or the pasting properties. The objectives of the present research are to characterize the fatty acid compositions of the various rice cultivars and to develop the estimation formulae for fatty acid contents based on the pasting properties. Findings We found that high degree of polymerization of amylopectin cultivars showed a high Pt, and a higher degree of unsaturated fatty acid (USF) (20:0, 20:1, 22:0 and 24:0) and low CD of amylopectin samples showed a high linoleic and linolenic acid content, while that of Pt and Cons showed a low value. Conclusions We developed novel estimation formulae for oleic and linoleic acid content based on pasting properties, and these equations showed determination coefficients (R2) of 0.75, and 0.68 for calibration and 0.65, and 0.76 for the validation test, respectively. Significance and novelty These formulae would be useful to select the promising rice cultivars in terms of biofunctionality, such as prevention of lifestyle diseases.

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Tuber crops could be a potential food component for lowering starch digestibility and estimated glycemic index in rice

Kumar,

Mahapatra,

Nayak

et al. 2024

J Sci Food Agric

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BACKGROUNDRice is considered a high estimated glycemic index (eGI) food because of its higher starch digestibility, which leads to type II diabetes and obesity as a result of a sedentary life style. Furthermore, the incresaing diabetes cases in rice‐consuming populations worldwide need alternative methods to reduce the glycemic impact of rice, with dietary prescriptions based on the eGI value of food being an attractive and practical concept. Rice is often paired with vegetables, pulses, tubers and roots, a staple food group in Africa, Latin America and Asia, which are rich in fibre and health‐promoting compounds.RESULTSRice from four categories (high protein, scented, general and pigmented) was analyzed for eGI and resistant starch (RS) content. Among the genotypes, Improved Lalat had the lowest eGI (53.12) with a relatively higher RS content (2.17%), whereas Hue showed the lowest RS (0.19%) with the highest eGI (76.3) value. The addition of tuber crops to rice caused a significant lowering of eGI where the maximum beneficial effect was shown by elephant foot yam (49.37) followed by yam bean (53.07) and taro (54.43).CONCLUSIONThe present study suggests that combining rice with suitable tuber crops can significantly reduce its eGI value, potentially reducing the burden of diet‐associated lifestyle diseases particularly diabetics. © 2024 Society of Chemical Industry.

show abstract

Development of formulae for estimating amylose content and resistant starch content based on the pasting properties measured by RVA of Japonica polished rice and starch

Cited by 37 publications

References 51 publications

Morphology and Physicochemical Properties of Starch from Waxy and Non‐Waxy Barley

Morphology and Physicochemical Properties of Starch from Waxy and Non‐Waxy Barley

Relationship between fatty acid composition and starch properties of 30 japonica rice cultivars

Tuber crops could be a potential food component for lowering starch digestibility and estimated glycemic index in rice

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