Effects of molecular compositions on crystalline structure and functional properties of rice starches with different amylopectin extra-long chains

Lin, Lingshang; Guo, Ke; Zhang, Long; Zhang, Changquan; Liu, Qiaoquan; Wei, Cunxu

doi:10.1016/j.foodhyd.2018.09.033

Cited by 31 publications

(20 citation statements)

References 37 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Except the starch-iodine colorimetry, the methods for measuring starch components are concanavalin A precipitation, gel permeation chromatograph (GPC), size-exclusion chromatography, near-infrared analysis, and differential scanning calorimetry (DSC) analysis [4,19,20]. These methods contain labour-intensive and time-consuming processes and are not suitable for screening mutants with altered starch components from a large number of germplasm samples.…”

Section: Screening Mutants With Altered Starch Componentsmentioning

confidence: 99%

“…The crystalline structure of starch was measured using X-ray diffractometer (D8, Bruker, Karlsruhe, Germany) following the method of Lin et al [4]. The test conditions included the voltage of 40 kV, electric current of 200 mA, step size of 0.02 • , and scanning range from 4 • to 40 • 2θ.…”

Section: Analysis Of Crystalline Structure Of Starchmentioning

confidence: 99%

“…The short-range ordered structure of starch was measured using an attenuated total reflectance-Fourier transform infrared (ATR-FTIR) spectrometer (7000, Varian, Santa Clara, CA, USA) following the method of Lin et al [4]. The test conditions included the scanning range from 400 to 4000 cm −1 , resolution of 4 cm −1 , and scan times of 64.…”

Section: Analysis Of Short-range Ordered Structure Of Starchmentioning

confidence: 99%

“…Therefore, the cultivation of rice varieties with different starch properties is one of the important goals in rice breeding. Starch mainly consists of amylose and amylopectin, and the starch components including amylose content (AC) and amylopectin structure determine starch properties [4,5]. According to the AC, rice varieties are usually classified into waxy (0-2%), very low (3-9%), low (10-19%), intermediate (20-25%), and high (>25%) amylose classes [6].…”

Section: Introductionmentioning

confidence: 99%

“…In addition, the amylopectin structure also influences the properties of starch. The rice starch with long branch-chains of amylopectin and B-type crystalline contains high resistant starch, and has health benefits [4,5,10]. Therefore, it is important to cultivate rice varieties with different ACs and amylopectin structures.…”

Section: Introductionmentioning

confidence: 99%

See 4 more Smart Citations

Starch Components, Starch Properties and Appearance Quality of Opaque Kernels from Rice Mutants

Zhang

Lin

et al. 2019

Molecules

Self Cite

View full text Add to dashboard Cite

Rice mutants with altered starch components and properties are important genetic resources in rice breeding programmes. In this study, 44 mutants with altered starch components were screened from 135 rice mutants with opaque kernels using a starch-iodine absorption spectrum method, and nine mutants from them were further selected for investigating their starch properties and kernel appearance quality. The results showed that the iodine absorption spectrum parameters, OD620, OD620/550, and λmax, could reflect the changes of starch components in rice mutants, and had significantly positive relationships with amylose content and negative relationships with the proportion of short branch-chains of amylopectin. The endosperm starches from nine mutants all showed A-type crystalline structure and similar short-range ordered structure, but had different relative crystallinities. The changes of starch components in mutants not only resulted in the different gelatinization properties of starch but also changed the appearance quality of brown rice kernels. This study provided abundant genetic plants for studying the molecular mechanism of starch synthesis and the quality regulation of rice kernels.

show abstract

Section: Screening Mutants With Altered Starch Componentsmentioning

confidence: 99%

Section: Analysis Of Crystalline Structure Of Starchmentioning

confidence: 99%

Section: Analysis Of Short-range Ordered Structure Of Starchmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

See 3 more Smart Citations

Starch Components, Starch Properties and Appearance Quality of Opaque Kernels from Rice Mutants

Zhang

Lin

et al. 2019

Molecules

Self Cite

View full text Add to dashboard Cite

show abstract

Effects of processing methods of rice gel on starch digestibility and textural properties

2020

View full text Add to dashboard Cite

Background and objectives The objective of this study was to investigate the effects of rice variety, rice material such as flour or cooked grain, and preparation conditions on starch digestibility and textural properties of gels. Findings Rice gels were prepared from cooked‐rice grain via high‐speed shear homogenization or rice flour using five high‐amylose rice varieties. Rice‐flour gels formed a harder and more brittle gel structure than did cooked‐rice gels of the same rice variety. Starch digestion of gels was evaluated using both gels of fixed size and ground gels. The extent of starch digestion for cooked‐rice gels of fixed size negatively correlated with the peak area ratio of DP13‐24 of amylopectin. Starch digestibility was higher in rice‐flour gels compared to cooked‐rice gels of the same rice variety. When using gels of fixed size, a significant correlation was observed between the extent of starch digestion and textural properties. Conclusions Both rice variety and processing conditions strongly influenced the textural properties of gels, resulting in the formation of a stronger gel structure and suppression of the extent of starch digestion in rice gels. Significance and novelty The combination of both rice variety and processing condition significantly suppresses starch digestibility of rice gels.

show abstract

Physicochemical, Functional Properties, and In Vitro Digestibility Studies of Starch from Rice Cultivars Grown in Indian Temperate Region

2021

View full text Add to dashboard Cite

Four rice cultivars (SR‐4, K‐39, Mushq Budij, and Pigmented) grown in Kashmir were selected for starch extraction and characterization. Rice starches were observed for physicochemical, functional properties, and in vitro digestibility studies for estimation of their glycemic indices. Compositional analysis revealed that moisture, crude fat, ash, and protein contents of rice starches varied significantly (p ≤ 0.05) from 7.96 to 11.33, 0.15–0.31, 0.23–0.27, and 0.29–0.36 g per 100 g. Pigmented starch revealed high amylose content (25.40 g per 100g) that contribute for high solubility index (0.01–0.08 g per g) and low peak viscosity (3.31 Pa s). Scanning electron microscopy of all the starches revealed polyhedral granule shape. An X‐ray diffractogram showed the starches to possess A‐type pattern with prominent peaks at 15.27, 17.63, and 23.29°. Gelatinization enthalpy of starches varied significantly (p ≤ 0.05) from 8.30 to 11.15 J g−1. K‐39 starch with least amylose content (21.08 g per 100 g) had high peak (92.01 °C) and conclusion (107.95 °C) temperatures, indicating more thermal stability. Pigmented starch displayed high resistant starch content (12.61 g per 100 g). Starches displayed high predicted glycemic index scores (82.10–84.80), indicating their non‐utility for diabetic populations.

show abstract

Effects of molecular compositions on crystalline structure and functional properties of rice starches with different amylopectin extra-long chains

Cited by 31 publications

References 37 publications

Starch Components, Starch Properties and Appearance Quality of Opaque Kernels from Rice Mutants

Starch Components, Starch Properties and Appearance Quality of Opaque Kernels from Rice Mutants

Effects of processing methods of rice gel on starch digestibility and textural properties

Physicochemical, Functional Properties, and In Vitro Digestibility Studies of Starch from Rice Cultivars Grown in Indian Temperate Region

Contact Info

Product

Resources

About