Potential interaction between β-cyclodextrin and amylose–lipid complex in retrograded rice starch

Tian, Yaoqi; Yang, Na; Li, Yin; Xu, Xueming; Zhan, Jinling; Jin, Zhengyu

doi:10.1016/j.carbpol.2009.12.010

Cited by 28 publications

(16 citation statements)

References 14 publications

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“…Thermal analysis was performed to evaluate the crystallites' properties and the thermal stability of the starches physically modified by b-CDs (Table 1). The results showed that the control sample presented a single peak at around 98°C, which was ascribed to the dissociation of the amylose-lipid complex, while the single peak for the physically modified starches was attributed to the amylose-b-CD-lipid complex according to a previous report [11]. However, the b-CDs increased the peak and conclusion melting temperatures (T p and T c ), which indicated a higher thermal stability of the starches physically modified by b-CDs compared with the control sample.…”

Section: Thermal Properties Of the Sdssupporting

confidence: 59%

“…V‐type crystallites generate higher thermal resistance than B‐type crystallites. Specifically, V‐type crystallites in the starches physically modified by β‐CDs were thought to be the VII‐type according to a previous report , since amylose and β‐CDs interacted with each other via the hydrophilic shell to form the amylose–β‐CDs–lipid complex .…”

Section: Resultsmentioning

confidence: 99%

“…This resistance can probably be ascribed to the complex formed between amylose and the β‐CDs, as illustrated in Fig. . However, the percentage of SDS remaining after moisture heating was lower than that after the dry heating treatment, indicating that the high water content resulting from the moisture treatment reduced the thermal stability of the amylose–β‐CD–lipid complex.…”

Section: Resultsmentioning

confidence: 99%

“…V-type crystallites generate higher thermal resistance than B-type crystallites. Specifically, V-type crystallites in the starches physically modified by b-CDs were thought to be the VII-type according to a previous report [22], since amylose and b-CDs interacted with each other via the hydrophilic shell to form the amylose-b-CDs-lipid complex [11]. As indicated in Table 2, the percentage of perfect crystallites was 5.68% in the control sample, which significantly increased to 14.84, 13.56, and 12.73% for the starches physically modified by b-CD, Mal-b-CD, and HP-b-CD, respectively.…”

Section: Crystalline Properties Of the Sdsmentioning

confidence: 98%

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Thermal and crystalline properties of slowly digestible starch prepared from the starches physically modified by β‐cyclodextrins

et al. 2016

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Slowly digestible starch (SDS) was prepared from rice starches physically modified by b-cyclodextrin (b-CD), maltosyl-b-CD, and hydroxypropyl-b-CD. Its thermal stability and crystalline properties were further explored, since such properties were important for SDS during heat processing. The results showed that the maximum percentage of remaining SDS was 78.2% for the starch physically modified by b-CD and subjected to dry heating for 15 min, and 73.7% for the starch subjected to moisture heating for 15 min. The starches physically modified by b-CD exhibited a higher peak melting temperature, conclusion temperature, and enthalpy change of melting than the control sample. The crystalline data indicated that the higher yield of SDS in the starch physically modified by b-CD could be attributed to a greater difference of partial V-type crystallites. More perfect crystallites and imperfect crystallites were formed, and designated as the major components of the SDS product. These findings suggest that the starch physically modified by b-CD had higher thermal stability because of the formation of VII-type crystallites, and was suitable for potential application during heat processing.

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Section: Thermal Properties Of the Sdssupporting

confidence: 59%

Section: Resultsmentioning

confidence: 99%

Section: Resultsmentioning

confidence: 99%

Section: Crystalline Properties Of the Sdsmentioning

confidence: 98%

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Thermal and crystalline properties of slowly digestible starch prepared from the starches physically modified by β‐cyclodextrins

et al. 2016

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“…Figure 1A showed that b-CD had apparent effects on textural properties and sensory characteristics of instant rice. Recently, b-CD has already been applied to decrease undesired tastes, extend the shelf life (Szente & Szejtli, 2004) and improve the gelatinisation properties of rice starch (Gunaratne & Corke, 2007;Tian et al, 2010). In addition, it was reported that b-CD could retard the short-term and long-term retrogradation of rice starch (Tian et al, 2009a,b).…”

Section: Resultsmentioning

confidence: 99%

Optimisation of a quality improver for instant rice and its quality properties

Huang

Chen

et al. 2013

Int J of Food Sci Tech

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Summary Three additives were optimised for the sensory characteristics, textural and physicochemical properties of instant rice by using response surface methodology (RSM) and principal component analysis (PCA). Comprehensive evaluation indicated that 0.025% glycerol monolaurate (GML), 0.58% β‐cyclodextrin (β‐CD) and 0.41% alcohol formed a new quality improver of instant rice. Moreover, several specific quality properties of instant rice were further studied. Compared with freshly cooked rice, instant rice with or without optimised additives owned much lower quality. The microstructure observation and pasting properties by Rapid Visco Analyzer (RVA) analysis implied that quality improver could distinctly ameliorate the texture and viscoelastic properties. Simultaneously, the quality improver had no significant effects on the starch digestion. But, it could retard short‐term starch retrogradation of instant rice, namely △Hr value decreasing from 1.511 J g−1 to 1.386 J g−1.

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Evaluation of the quality property and aroma characterization of cooked waxy and nonwaxy proso millet

Zhu,

Zhao,

Chang

et al. 2023

Cereal Chem

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Background and ObjectivesProso millet is a traditional grain that can be divided into waxy and non‐waxy varieties based on amylose content. However, research on different varieties of cooked proso millet is limited, especially as a whole grain. This paper investigated the quality properties and aroma characterization of cooked non‐waxy proso millet (NPM) and waxy proso millet (WPM).FindingsScanning electron microscopy images showed tha cooked NPM exhibited a more compact structure, whereas cooked WPM displayed a porous structure. Cooked NPM presented higher water absorption ratio, expansion ratio, hardness, and better chewiness than cooked WPM. Correlation analysis indicated that the texture properties were positively correlated with the cooking characteristics as well as the amylose and protein contents. The resistant starch content of cooked NPM (35.97%) was higher than that of cooked WPM (28.85%). Aroma analysis revealed that cooked NPM and WPM contained 56 and 67 volatile substances, respectively.ConclusionCooked NPM and WPM exhibited different properties mainly attributed to the various amylose and protein contents.Significance and NoveltyThese findings may provide a theoretical basis for the processing and commercial development of the proso millet resource.This article is protected by copyright. All rights reserved.

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Potential interaction between β-cyclodextrin and amylose–lipid complex in retrograded rice starch

Cited by 28 publications

References 14 publications

Thermal and crystalline properties of slowly digestible starch prepared from the starches physically modified by β‐cyclodextrins

Thermal and crystalline properties of slowly digestible starch prepared from the starches physically modified by β‐cyclodextrins

Optimisation of a quality improver for instant rice and its quality properties

Evaluation of the quality property and aroma characterization of cooked waxy and nonwaxy proso millet

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