Rice starches. III. Structural aspects provide insight in amylopectin retrogradation properties and gel texture

Vandeputte, GE; Vermeylen, Rudi; Geeroms, J.; Delcour, Jan A.

doi:10.1016/s0733-5210(02)00142-x

Cited by 162 publications

(112 citation statements)

References 16 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…The structure of the building unit of starch grains the starch granule is defined in terms of its amorphous and semi-crystalline growth rings (Vandeputte et al, 2003). When a starch suspension is heated in excess water, gelatinization usually leads to a number of changes in the starch granule.…”

Section: Introductionmentioning

confidence: 99%

“…Kock et al (1995) reported that hardness increased and stickiness decreased at lower temperatures and longer storage durations. Identification of the structural characteristics of amylose and amylopectin has provided insight into the textural properties of gelatinized rice gel (Vandeputte et al, 2003). Gelatinization and retrogradation are shown to have a strong influence on the textural properties during rice cooking, handling, distribution, and storage (Banchathanakij & Suphantharika, 2009).…”

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation

Retrogradation of heat-gelatinized rice grain in sealed packaging: investigation of moisture relocation

Jung

Lee

et al. 2016

Food Sci. Technol

View full text Add to dashboard Cite

The aggregation of water molecules inside heat-gelatinized rice grain due to retrogradation of the grain was investigated by textural change and scanning electron microscopy (SEM) analysis of cooked grains after storage at 11 °C in a sealed package. Relaxation tests using a disc-type tip showed an increase in hardness (strength) of the cooked grain as the degree of retrogradation increased with increasing storage time, measured by the α-amylase-iodine method. SEM analysis of the vacuum-dried cooked rice grain showed a gradual increase in crevices, which further developed into holes at the center of the granule with increasing storage time. The results suggest that the disruption of hydrogen bonds between water and starch molecules is the first step for the retrogradation of gelatinized rice grain stored in a hermetic environment to avoid drying, resulting in its increased hardness, followed by the aggregation of starch molecules with subsequent water extrusion.Keywords: rice grain; starch; gelatinization; retrogradation; texture; structure.Practical Application: Retrogradation of gelatinized rice grain resulted in the loss of sensorial taste during storage.

show abstract

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Retrogradation of heat-gelatinized rice grain in sealed packaging: investigation of moisture relocation

Jung

Lee

et al. 2016

Food Sci. Technol

View full text Add to dashboard Cite

show abstract

“…3). According to Vandeputte et al, 10 the small crystal blocks (4.3 nm thick according to 10 monomers, assuming isometry) are not stable anymore. This could explain the early melting of these crystals.…”

Section: Temperature Range a (25-45°c)mentioning

confidence: 99%

Nanostructure of potato starch. II. Structure of a highly crystalline gel obtained by retrogradation using X‐ray diffraction techniques

Bayer

Calleja

2007

J of Applied Polymer Sci

View full text Add to dashboard Cite

A highly crystalline gel (65% crystal portions) was prepared by retrogradation of injection-molded potato starch in humid atmosphere. The different components of the nanostructure were identified by means of successive melting processes using "in situ" simultaneous wide and low angle X-ray diffractions. At low temperatures, structural changes such as annealing phenomena or evaporation of water, giving rise to a thickening of the gel, are observed. In the range of 55-75°C, a first transition due to melting of a layered structure of concentric sphere-like alternating crystalline and amorphous lamellar shells (amylopectine, AP, being the crystalline component) is detected. Analysis of results reveals that the AP crystallization contributes 25% to the overall crystal fraction. A spherulitic structure of alternating radial lamellae from amylose (AM) or AP melts in a higher temperature region between 75 and 86°C. This modification represents the major contribution to crystallinity of about 40%. Unexpectedly, the crystalline blocks of such a structure are abnormally anisometric; i.e., they are thicker than their width. This has been related to a contraction of the AMAP-co-spherulite due to an excessive growth of the AP-shell crystals. The anisometry of the blocks of the AMAP lamellae vanishes at the beginning of the melting of the AP shell crystals, just when the total crystallinity decreases below 50% at 60°C.

show abstract

“…Porém, a influência exata da amilose na retrogradação ainda permanece obscura. É possível sugerir que a fração amilose apresenta um efeito sinérgico na retrogradação da amilopectina, atuando como um núcleo de recristalização no caso de baixos conteúdos de amilopectina (VANDEPUTTE et al, 2003c).…”

Section: Retrogradaçãounclassified

Estrutura dos grânulos de amido e sua relação com propriedades físico-químicas

2009

View full text Add to dashboard Cite

Rice starches. III. Structural aspects provide insight in amylopectin retrogradation properties and gel texture

Cited by 162 publications

References 16 publications

Retrogradation of heat-gelatinized rice grain in sealed packaging: investigation of moisture relocation

Retrogradation of heat-gelatinized rice grain in sealed packaging: investigation of moisture relocation

Nanostructure of potato starch. II. Structure of a highly crystalline gel obtained by retrogradation using X‐ray diffraction techniques

Estrutura dos grânulos de amido e sua relação com propriedades físico-químicas

Contact Info

Product

Resources

About