Study on the Gelatinization Properties and Amylose Content of Rice Varieties from Nigeria and Cameroun

Abstract

Thirteen varieties (improved and local varieties) of non-parboiled milled rice (Oryza sativa Linn) grown inNigeria and Cameroun were screened for gelatinization and amylose profile. Differential Scanning Calorimeter (DSC) was used in determining the gelatinization enthalpy (∆H), onset (To), peak (Tp) and conclusion (Tc) temperatures. Results from DSC curves presented a single endothermic transition and a flow of maximum heating at peak temperatures from 67.66 and 81.27 °C.The enthalpy levels varied from 0.33 J/g for Panter, to 2.90 J/g for Jamila. Amylose content varied from 8.59 % for FARO 57, to 23.61 % for TOX 3145. Comparing samples of local varieties with those of improved varieties showed higher values for onset and peak gelatinization temperatures among local varieties. A significant and positive correlation was observed in onset temperature, peak and conclusion temperatures while amylose was negatively and weakly related to all gelatinization parameters.

Effect of some parameters on the synthesis and the physico-chemical properties of new amphiphilic starch-g-copolymers

“…Only, the small endothermic signal with two maxima for grafted copolymer with 13.8 ± 0.2% grafting which appeared at higher temperatures and with smaller enthalpy of gelation (2.80 ± 0.02 J/g) as compared to that for potato starch was indicated. According to literature survey, for gelatinization properties of starches, amylose is responsible (Odenigbo, Ngadi, Ejebe, Nwankpa, Danbaba, Ndindeng, & Manful, 2013). However, the grafting of the hydrophobic methacrylate monomer onto starch backbone causes the changes in the properties of starch.…”

Determination of Changes of Amylose and Amylopectin Content of Paddy during Early Storage

“…Since starch is the main constituent in rice, it governs the final texture of cooked rice. Starch characteristics determine the amylose content and gelatinization temperature [5], [6]. Amylose and amylopectin determines the cooking quality of rice.…”

Starch‐g‐poly(phenyl acrylate) copolymers—synthesis, characterization, and physicochemical properties

“…The unmodified potato starch was able to gelate with water [31,41]. However, the obtained starch-g-poly(phenyl acrylate) copolymers were materials that were not able to gelate with water.…”

“…Scanning electron microscopy (SEM) imagines of starch-g-poly(phenyl acrylate) copolymers with G: 10.2% (a),19.2% (b), 30.2% (c), 41.8% (d) at magnification to 3000x and SEM imagines of copolymers with G: 10.2% (e) and41.8% (f) at magnification to 8000Â.…”