Forming rice starch gels by adding retrograded and cross-linked resistant starch prepared from rice starch

Kim, Jeongeun; Zhang, Chen; Shin, Malshick

doi:10.1007/s10068-015-0108-x

Cited by 20 publications

(10 citation statements)

References 22 publications

(27 reference statements)

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“…In our study, the starches presented the typical A-type X-ray diffraction pattern (Fig. 1) observed in cereal starches (Kim et al, 2015). The diffractograms of triticale starches showed peaks at 15, 17.1, 18 and 23° from the early stage until their maturity.…”

Section: Resultssupporting

confidence: 71%

Dynamic rheology and microstructure of starch gels affected by triticale genomic composition and developing stage

et al. 2019

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Starches of developing triticale grains, differing in genome composition (complete AABBRR or substituted AABBDR), were evaluated in terms of starch granule distribution, dynamic rheological behaviour and microstructural characteristics on several days after anthesis. The starch granules were of an oblate spheroid shape for A-granules, and of a spherical shape for B-granules. However, those obtained from the complete triticale showed a larger diameter size. An X-ray diffraction analysis revealed the common A-type pattern of cereal starches from early development stages. A dynamic rheological analysis showed that the storage and loss moduli reached maximum levels in the temperature range of 71-86ºC and dropped at around 90ºC. Starches from the complete triticale showed lower phase transition temperatures, compared to those obtained from the substituted genotype (56.1±0.3 and 60.3±0.8°C, respectively). Scanning electron microscopy showed that the gels made with the starch of complete triticales were of a less dense sponge-like structure. K e y w o r d s: triticale developing grains, starch, gels, rheology, microstructure

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Section: Resultssupporting

confidence: 71%

Dynamic rheology and microstructure of starch gels affected by triticale genomic composition and developing stage

et al. 2019

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“…There was no significant discrepancy observed in the expansion of the three kinds of DBS. DBS samples showed better solubility and water holding capacity due to linear short glucan chains (Kim, Chen, & Shin, 2015). Therefore, DBS was useful for the preparation of novel hydrophilic material.…”

Section: Whc Solubility and Expansion Propertiesmentioning

confidence: 99%

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

Cao

Shen

et al. 2020

CyTA - Journal of Food

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The structure-properties relationships of native and debranched starch (DBS) were investigated by analyzing the results of DSC, XRD, NMR, HPAEC, FT-IR, SEM, hydrolysis, and digestibility properties. After debranching of starch in waxy rice, japonica rice, and indica rice, the linear short-chain molecules formed were easier to alignment and aggregation, and associate into a double helix. The crystalline structure of the rice starch after the pullulanase treatment was transformed from the type A to the type V crystalline by XRD measurement. Based on FT-IR and 13 C NMR observations, molecular rearrangement and degree of order in starch granules increased. The DSC curve showed an increase in gelatinization temperature of debranched starch compared to native starch. Meanwhile, Solubility, water holding capacity and resistant starch content of DBS also raised. The study of structure-properties relationship provides a theoretical foundation for the development of foods or drugs with targeted functional properties.

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“…Resistant starch (RS), a product of starch digestion, is poorly absorbed by the small intestine and has a beneficial effect on human health [2]. As a native starch, in most cases RS 1 (physically trapped starch) and RS 2 (resistant starch granules) will lose their resistance during food processing.…”

Section: Introductionmentioning

confidence: 99%

Comparison of structural features and in vitro digestibility of purple yam (Dioscorea alata L.) resistant starches by autoclaving and multi-enzyme hydrolysis

Teng

et al. 2017

Food Sci Biotechnol

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Resistant starches (RS) were prepared from purple yam by dual autoclaving-retrogradation (DAS), and pullulanase debranching treatment (PDS). DAS and PDS were then hydrolyzed by α-amylase and amyloglucosidase to obtain DAS.H and PDS.H. Differences in structural characteristics and in vitro digestibility among the four samples were investigated. The results showed that granules of RS had a rough surface and irregular shape. DAS had the lowest amylose content (29.52%), whereas PDS.H had the highest amylose content (41.96%). The order of crystallinity of the RS was: PDS.H (31.23%) > DAS.H (30.16%) > PDS (21.23%) > DAS (15.30%). Analysis by in vitro digestibility indicated a decreased hydrolysis index and glycemic index due to lower swelling power and water-binding capacity, and a well-ordered double helix structure and more crystallization in PDS.H than in the other RS samples. These results suggest that pullulanase debranching combined with α-amylase and amyloglucosidase hydrolysis may produce better RS with improved crystalline structure and higher digestion resistibility.

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Forming rice starch gels by adding retrograded and cross-linked resistant starch prepared from rice starch

Cited by 20 publications

References 22 publications

Dynamic rheology and microstructure of starch gels affected by triticale genomic composition and developing stage

Dynamic rheology and microstructure of starch gels affected by triticale genomic composition and developing stage

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

Comparison of structural features and in vitro digestibility of purple yam (Dioscorea alata L.) resistant starches by autoclaving and multi-enzyme hydrolysis

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