Influence of molecular structure on physicochemical properties and digestibility of normal rice starches

You, Su‐Yeon; Oh, Sea-Kwan; Chung, Hyun‐Jung

doi:10.1016/j.ijbiomac.2015.02.054

Cited by 42 publications

(28 citation statements)

References 24 publications

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“…Figure 2 shows the X-ray diffraction (XRD) patterns of the rice starch, gelatinised rice starch, inclusion complex of rice starch-citral compound, and inclusion complex of rice starch-lemongrass extract. The XRD pattern of the native rice starch (Figure 2a) shows a typical A-type pattern with strong diffraction peaks at 15 o , 17 o , 18 o , and 23 o which are usually shown by cereal starch as reported in previous studies (Aguirre et al, 2011;You et al, 2015). Afterwards, the gelatinisation process was significantly attributed to the disappearance of the original peak and XRD pattern of the native starch (Aguirre et al, 2011).…”

Section: Morphological Structuresupporting

confidence: 70%

Structural characterisation, citral retention and thermal properties of the inclusion complex of rice starch–lemongrass extract

Hashim¹,

Yahya²,

Hamzah³

et al. 2020

Food Res.

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The citral compound that contributes to the strong-lemony odour of lemongrass has high volatility and low physicochemical stability. To overcome the problems, the inclusion complex of the encapsulation technique was applied with rice starch as a coating material to improve the stability and protect against any unfavourable reaction. Therefore, this study was conducted to determine the structural characterization, citral retention and thermal properties of native rice starch, gelatinised rice starch, inclusion complex of rice starch–citral compound, and inclusion complex of rice starch–lemongrass extract. Lemongrass extract and standard citral compound were homogenised into rice starch dispersion at 80oC for 15 mins and freeze-dried at −50.0±2.0oC. The formation of the inclusion complex powder was determined using different analyses including morphological structure using the scanning electron microscope, crystallinity structure was determined with X-ray diffractometer, identification and quantification of citral compound using HS-SPME-GC-FID and the thermal properties of inclusion complex analyzed using differential scanning calorimetry. The microstructure of both inclusion complex of rice starch-lemongrass extract and rice starch-citral compound exhibited a laminated multiangular shape with crumble formation together with the characteristics of V-type pattern of crystalline complexes. The low degree of crystallinity of the inclusion complex of rice starch–lemongrass extract obtained high in citral entrapment (29.34±3.13%) with the highest concentration of citral retention (7.33±0.78 ppm). Both inclusion complex of rice starch-citral compound and rice starch-lemongrass extract displayed an endothermic peak at 138oC, which is attributed to an inclusion complex occurrence with significant difference (p<0.05) of enthalpy of 0.44±0.05 J/g and 1.61±0.70 J/g, respectively. These findings showed that rice starch was effective in complexing with aroma compounds in improving the stability and protecting the citral compound of lemongrass extract from any unwanted changes. This inclusion complex should be regarded as an important strategy in designing a novel model of citral compound of lemongrass for food flavouring application.ha

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Section: Morphological Structuresupporting

confidence: 70%

Structural characterisation, citral retention and thermal properties of the inclusion complex of rice starch–lemongrass extract

Hashim¹,

Yahya²,

Hamzah³

et al. 2020

Food Res.

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“…Starch has been proven to have a significant effect on the composition and activity of the intestinal microflora, through an improvement of the growth of beneficial bacteria and a reduction in the development of pathogenic bacteria in the intestines [160,161]. Based on the digestible capacity, starches could be classified into rapidly digestible starch (RDS), slowly digestible starch (SDS), and resistant starch (RS) [162,163]. RS cannot be absorbed in the small intestine, but it passes to the large bowel and beneficially modifies the gut microbial populations [164,165].…”

Section: The Effect Of Dietary Starch Content On Pwndmentioning

confidence: 99%

What Is the Impact of Diet on Nutritional Diarrhea Associated with Gut Microbiota in Weaning Piglets: A System Review

Gao

Yin

et al. 2019

BioMed Research International

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Piglets experience severe growth challenges and diarrhea after weaning due to nutritional, social, psychological, environmental, and physiological changes. Among these changes, the nutritional factor plays a key role in postweaning health. Dietary protein, fibre, starch, and electrolyte levels are highly associated with postweaning nutrition diarrhea (PWND). In this review, we mainly discuss the high protein, fibre, resistant starch, and electrolyte imbalance in diets that induce PWND, with a focus on potential mechanisms in weaned piglets.

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“…These findings were consistent with previous literatures. [20,21] You et al [21] reported that the amylose contents of various rice species ranged 22.4 to 25.5%.…”

Section: Chemical Compositionmentioning

confidence: 99%

Structure and digestibility properties of resistant rice starch cross-linked with citric acid

Kim

Lee

Chang

2017

International Journal of Food Properties

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The objective of this present study was to determine the structural, physicochemical, and in-vitro digestibility properties of cross-linked rice starch with citric acid (CARS). Native rice starch (NRS) was cross-linked with different concentrations of citric acid (0, 1, 10, and 30%, w/w) of starch dry basis. The SEM results showed that cross-linking with citric acid induced changes in the morphology of starch granules. Compared with NRS, a new peak at 1734 cm −1 appeared in FT-IR spectra of CARS samples, except CARS1. In the X-ray diffraction patterns, crystalline peaks of all CARS samples became much smaller or even disappeared, as compared to that of NRS. 13 C NMR spectra of CARS10 and CARS30 showed new peaks at about 45.55 ppm; in particular, an additional peak at 178.94 ppm occurred in the spectrum of CARS30. The swelling factor, light transmittance, thermal properties, and pasting properties of CARS were significantly lower than those of NRS. Furthermore, resistant starch contents of NRS were significantly increased, while the rapidly digestible starch and slowly digestible starch contents of NRS were significantly decreased after cross-linking with citric acid. Therefore, cross-linked rice starch with citric acid showed potential for application as a dietary fibre source in the food industry.

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Influence of molecular structure on physicochemical properties and digestibility of normal rice starches

Cited by 42 publications

References 24 publications

Structural characterisation, citral retention and thermal properties of the inclusion complex of rice starch–lemongrass extract

Structural characterisation, citral retention and thermal properties of the inclusion complex of rice starch–lemongrass extract

What Is the Impact of Diet on Nutritional Diarrhea Associated with Gut Microbiota in Weaning Piglets: A System Review

Structure and digestibility properties of resistant rice starch cross-linked with citric acid

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