Presence of Amylose Crystallites in Parboiled Rice

Lamberts, Lieve; Gomand, Sara; Derycke, Veerle; Delcour, Jan A.

doi:10.1021/jf803385m

Cited by 60 publications

(39 citation statements)

References 26 publications

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“…1, rice flour samples had clear A-type diffraction patterns with main reflections at 2θ=15.0°, 17.0°∼18.2°, and 23.0°. The results were similar to the reports of Derycke et al (2005) and Lamberts et al (2009). The crystallinity characteristics of rice flour was similar to rice starch, however, the intensity of the reflections of rice flour was lower.…”

Section: Crystallinity Of Rice Starch and Floursupporting

confidence: 89%

Physicochemical Properties of Starch and Flour from Different Rice Cultivars

Menager

et al. 2010

Food Bioprocess Technol

212

122

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The starches and flours from four different rice cultivars were evaluated for composition, crystallinity characteristics, blue value, turbidity, swelling power, solubility, pasting properties, and textural and retrogradation properties. The amylose content of starches and flours from different rice cultivars differed significantly. The results showed that the physicochemical properties of rice starch and rice flour were correlated to amylose content. The crystallinity degree of rice starch and flour depended on amylose content. The blue value, turbidity value, and gel hardness were positively correlated to amylose content; however, the swelling power, solubility, and gel adhesiveness were negatively correlated to amylose content. Furthermore, the pasting properties and gel textural and retrogradation properties of rice flours were related to the structure properties of rice starch. And the characteristics of starch, protein, and lipid significantly influenced the turbidity, pasting properties, and gel textural and retrogradation properties of rice flours.

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Section: Crystallinity Of Rice Starch and Floursupporting

confidence: 89%

Physicochemical Properties of Starch and Flour from Different Rice Cultivars

Menager

et al. 2010

Food Bioprocess Technol

212

122

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“…Starch from PRS exhibited a peak at 53.7 • C suggesting the presence of recrystallized amylopectin, and a peak at 95 • C indicating the presence of amylose-lipid complexes, as can be expected in parboiled rice (Lamberts, Gomand, Derycke, & Delcour, 2009). The endothermal peaks shifted to higher temperatures in pasta.…”

Section: Thermal Propertiesmentioning

confidence: 63%

Understanding starch organisation in gluten-free pasta from rice flour

Marti

Pagani

Seetharaman

2011

Carbohydrate Polymers

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a b s t r a c tStarches extracted from parboiled rice flour and pasta samples produced by two extrusion processes -a conventional method carried out at 50 • C and an extrusion-cooking process at 115 • C -were evaluated by differential scanning calorimetry (DSC) and size exclusion chromatography (SEC) analysis. Molecular changes induced by both pasta-making process and following cooking in boiling water were also investigated using iodine absorption properties of samples expressed as the ratio of absorption to scattering spectra (K/S) and X-ray diffraction. A decrease in polymer chain mobility and iodine binding capacity were observed after pasta-making process. While the characteristic A-type crystalline pattern remained, the exposure to iodine vapor changed the peak intensity of starch samples, especially at 0.97 a w . The higher melting temperature of pasta samples in comparison with parboiled rice flour reflected the decrease in mobility of the amorphous regions detected by K/S spectral analysis. The pasta making-process also affected the molecular size distribution of starch samples. In particular, the elution peak shifted toward lower fraction numbers with increasing extrusion temperature, showing a higher molecular size for starch after the extrusion-cooking. All the differences detected between starch samples according to extrusion conditions were deleted during cooking. Compared to the uncooked samples, starch from cooked pasta showed higher K/S value at all wavelengths, highlighting the increase in mobility of the amorphous region. Moreover, beside the increase in melting temperature, a decrease in endothermic enthalpy was detected, confirming the loss of order observed by X-ray diffraction.Crown

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“…(33,55,73) Technical variations in the classical method include parboiling, (75,76) shear-less heating of an amylose/ligand/diluent mixture at elevated temperature (up to 140 ºC ), (77) and autoclaving. (78) Tufvesson et al (56,57) and Rajesh et al (69) demonstrated that heating starch/ligand/water mixtures in a DSC can also be used for V-amylose preparation.…”

Section: Classical V-amylose Preparation Methodsmentioning

confidence: 99%