Milling of Rice Grains. The Degradation on Three Structural Levels of Starch in Rice Flour Can Be Independently Controlled during Grinding

Tran, Thuy Thi Bich; Shelat, Kinnari J.; Tang, D. Y.; Li, Enpeng; Gilbert, Robert G.; Hasjim, Jovin

doi:10.1021/jf105021r

Cited by 153 publications

(125 citation statements)

References 35 publications

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“…However, although grinding is necessary to reduce particle size, it also entails damage to starch granules by the disruption of the granular structure (Level 5) of starch (Tran et al, 2011). The size of starch granules varies between non-waxy and waxy, long and short-grain rice starches and it also varies from cultivar to cultivar (Hoover, Sailaja & Sosulski, 1996;Wani et al, 2012).…”

Section: Introductionmentioning

confidence: 99%

Particle size distribution of rice flour affecting the starch enzymatic hydrolysis and hydration properties

Hera

Gómez

Rosell

2013

Carbohydrate Polymers

167

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Rice flour is becoming very attractive as raw material, but there is lack of information about the influence of particle size on its functional properties and starch digestibility. This study evaluates the degree of dependence of the rice flour functional properties, mainly derived from starch behaviour, with the particle size distribution. Hydration properties of flours and gels and starch enzymatic hydrolysis of individual fractions were assessed. Particle size heterogeneity on rice flour significantly affected functional properties and starch features, at room temperature and also after gelatinization; and the extent of that effect was grain type dependent. Particle size heterogeneity on rice flour induces different pattern in starch enzymatic hydrolysis, with the long grain having slower hydrolysis as indicated the rate constant (k) .. No correlation between starch digestibility and hydration properties or the protein content was observed. It seems that in intact granules interactions with other grain components must be taken into account. Overall, particle size fractionation of rice flour might be advisable for selecting specific physicochemical properties.Keywords: rice flour; particle size; starch damage; physical properties; starch hydrolysis Highlights• Particle size heterogeneity of rice flour affects hydration properties• Rice flour hydration properties increase with the reduction of particle size• Starch enzymatic hydrolysis varies with the particle size distribution• There was not a clear relationship between particle size and starch hydrolysis rate 3

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Section: Introductionmentioning

confidence: 99%

Particle size distribution of rice flour affecting the starch enzymatic hydrolysis and hydration properties

Hera

Gómez

Rosell

2013

Carbohydrate Polymers

167

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“…The most straightforward is simple reduction in size of the whole molecule. Studies on the evolution of both Level 2 and Level 1 structures during these processes [94,95] show first that amylopectin is preferentially degraded compared with amylose, which is unsurprising because of its larger size. In addition, it is found that this degradation brings the starch down to a maximum stable size (which depends on the mechanical conditions).…”

Section: Some Structure-property Relationsmentioning

confidence: 99%

Characterization Methods for Starch-Based Materials: State of the Art and Perspectives

Witt

Gilbert

2013

Aust. J. Chem.

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Improving starch-containing materials, whether food, animal feed, high-tech biomaterials, or engineering plastics, is best done by understanding how biosynthetic processes and any subsequent processing control starch structure, and how this structure controls functional properties. Starch structural characterization is central to this. This review examines how information on the three basic levels of the complex multi-scale structure of starch -individual chains, the branching structure of isolated molecules, and the way these molecules form various crystalline and amorphous arrangements -can be obtained from experiment. The techniques include fluorophore-assisted carbohydrate electrophoresis, multipledetector size-exclusion chromatography, and various scattering techniques (light, X-ray, and neutron). Some examples are also given to show how these data provide mechanistic insight into how biosynthetic processes control the structure and how the various structural levels control functional properties.

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“…On the other hand, food oral processing involves comminuting solid food to small particle sizes, mixing with saliva, and forming a bolus that is then swallowed and transferred to the stomach (Chen & Engelen, 2012). Regardless of the initial state of food, it undergoes a conversion to form a state that is rheologically suitable for swallowing in a highly sophisticated dynamic process (Van der Bilt, Engelen, Pereira, Van der Glas & Abbink, 2006). The organoleptic properties of food, including texture perception, depend on the constantly changing status of the food during oral processing as well as the changing status of the salivary film coating oral surfaces and the saliva itself (Davies, Wantling & Stokes, 2009).…”

Section: New Trends In Oral Processing Texture and Mouthfeelmentioning

confidence: 99%

“…Rice grains were ground into flour with a cryogenic mill (Freezer/Mill 6850; SPEX, Metuchen, NJ) in a liquid nitrogen bath as the cryogenic medium, following the procedure described by Syahariza et al (2013) to minimize the degradation to starch granules (Tran, Shelat, Tang, Li, Gilbert & Hasjim, 2011).…”

Section: Cryogenic Grinding Of Rice Grainsmentioning

confidence: 99%

“…All starch samples were extracted and dissolved in a DMSO solution with 0.5% (w/w) LiBr (DMSO/LiBr) at a concentration of 2 mg/mL, following a method described elsewhere (Syahariza, Li & Hasjim, 2010;Tran, Shelat, Tang, Li, Gilbert & Hasjim, 2011). A protease and sodium bisulfite solution was used first, followed by a centrifugation step, to remove protein from the rice flour.…”

Section: Starch Extraction From Rice Grainsmentioning

confidence: 99%

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Understanding the texture of cooked rice from the molecular, instrumental and sensory levels

Li¹

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In recent years, consumer preferences have shifted towards better-quality rice, particularly towards varieties with good eating quality. Texture is an extremely important attribute for cooked rice and has been used as an indicator for consumer acceptance. Cooked rice texture is affected by a wide range of factors, such as the amylose content, postharvest processing, the milling ratio, the cooking method, etc., but the actual molecular reasons for the texture of cooked rice grains are still unclear. Since texture has been defined as a multidimensional characteristic that only humans can perceive, define, and measure, sensory descriptive analysis is a useful tool for characterizing texture properties of cooked rice. However, the cost associated with training and maintaining a descriptive panel has prompted many researchers to evaluate less costly and less time-consuming approaches. The overall objectives of this thesis are to explore the molecular mechanisms for the hardness and stickiness of cooked rice grains, increase understanding of the human textural perception of cooked rice, and develop an improved instrumental method to evaluate and/or predict the texture of cooked rice.The first chapter of this thesis reviews current understanding of the texture of cooked rice, which involves the factors affecting rice texture, the evaluation methods for cooked rice texture, and the scientific questions generating from the literature review and associating to the overall objectives of this thesis.In chapter 2, statistically and causally meaningful relationships are established between starch molecular structure (the molecular size distribution of whole (branched) starch and the chain length distribution of debranched starch) and texture (hardness and stickiness) of cooked rice grains. The amounts of amylose chains with degree of polymerization (DP) 100-20000, and of long amylopectin chains, positively correlate with hardness, while amylopectin chains with DP<70 and amylose molecular size both show negative correlations with hardness (p<0.05).There is also a significant negative correlation between stickiness and the amounts of long amylopectin chains (p<0.01). For rices with similar amylose content, the amount of amylose chains with DP 1000-2000 positively correlates with hardness while size negatively correlates with hardness (p<0.05). This indicates for the first time that, regardless of amylose content, rice varieties with smaller amylose molecular sizes and with higher proportions of

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Milling of Rice Grains. The Degradation on Three Structural Levels of Starch in Rice Flour Can Be Independently Controlled during Grinding

Cited by 153 publications

References 35 publications

Particle size distribution of rice flour affecting the starch enzymatic hydrolysis and hydration properties

Particle size distribution of rice flour affecting the starch enzymatic hydrolysis and hydration properties

Characterization Methods for Starch-Based Materials: State of the Art and Perspectives

Understanding the texture of cooked rice from the molecular, instrumental and sensory levels

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