The effects of internal endosperm lipids on starch properties: Evidence from rice mutant starches

Zhang, Xiuqiong; Shen, Yi; Zhang, Ning; Bao, Jinsong; Wu, Dianxing; Shu, Xiaoli

doi:10.1016/j.jcs.2019.102804

Cited by 26 publications

(17 citation statements)

References 28 publications

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“…For brown rice, RS4 had the lowest total starch content and the highest RS content of 10.30%, and GZ93 had the lowest RS content, which is consistent with the previous result with white rice (Sun et al., 2015; Zhang et al., 2019). Additionally, RS4 had lower RDS and SDS content (Table 1), that indicated RS4 had lower digestibility.…”

Section: Resultssupporting

confidence: 90%

“…Two mutants obtained with 60 Co γ‐rays irradiation, RS4 with high RS content and GZ93 with low RS content (Sun et al., 2015; Zhang et al., 2019), and its wild‐type parent R7954 were used in this study. All materials were grown in the field of Zhejiang university (Hangzhou, Zhejiang, China, E119.93721, N30.31292) with conventional management in the summer of 2020 and harvested when grains were mature naturally in the autumn of 2020.…”

Section: Methodsmentioning

confidence: 99%

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Germinated high‐resistant starch rice: A potential novel functional food

Liu

Zhou

et al. 2022

Int J of Food Sci Tech

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Summary High‐resistant starch rice has been showing great potent in preventing diabetes but with inferior eating quality. Germinated brown rice (GBR) shows improved eating quality, GBR intake can reduce the risk of some chronic diseases and is beneficial for human health. Germination treatment might be a good solution to the dilemma between nutrition and sensory qualities. To deepen the understanding on the physiochemical properties of high RS rice during germination and widen the applications of high RS rice in functional food industry. The rice (Oryza sativa L.) mutant RS4 (RS ca.10.3%), GZ93 (RS ca.0.1%) and the wild‐type R7954 (RS ca.1.6%) were used to investigate the primary physicochemical properties, antioxidant and functional substances after germination. After germination, though the contents of RS were decreased in R7954, GZ93 and RS4, the RS content in RS4 was still as high as 4.09%. Meantime, RS4 exhibited pronouncedly enhanced lipids, free glucose, polyphenolic compositions, flavonoid, GABA and β‐glucan contents after germination. Germination treatment decreased the gelatinisation temperature of RS4, made RS4 cooked easier but maintained lower digestibility and higher nutrients. Germinated RS4 with high RS content might be potent in food industry as antioxidant, hypolipidaemic and immune‐enhancing ingredients.

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Section: Resultssupporting

confidence: 90%

Section: Methodsmentioning

confidence: 99%

Germinated high‐resistant starch rice: A potential novel functional food

Liu

Zhou

et al. 2022

Int J of Food Sci Tech

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“…Interaction between lipids and amylose can occur upon starch gelatinization, especially in cereal grains where lipids occur in the native granules of starch or surround the granules [21]. Lipid-amylose complexes have impact on the formation and content of resistant starch of type V, swelling capacity in water, pasting characteristics, solubility, and gel texture [22]. Phosphate groups have impact on the rheological properties of starch.…”

Section: Introductionmentioning

confidence: 99%

Molecular Dispersion of Starch as a Crucial Parameter during Size-Exclusion Chromatography

Szwengiel

Kubiak

2020

Foods

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Starch, α-polyglucan consisting of a large number of anhydroglucose units joined by α-1,4- and α-1,6-glycosidic bonds, seems to be characterized by a simple structure when compared to other natural polymers. Nevertheless, starches of various botanical origins have different physicochemical properties that are related to the differences in molecular and supramolecular structure of this polymer. In terms of the functional value of starch, the behavior of its macromolecules in solution is the most important result of its structural features. Extremely high molecular mass is the fundamental structural property of starch. Water, considered simply as a solvent for solubilization, does not provide molecular dispersion of starch without its degradation. The objectives of this study are to characterize the suitability of a new aqueous media (urea/NaOH) for enhancing the dispersion of native corn and potato starches and its effect on the consequent size-exclusion chromatography (SEC) analysis. The results were referred to other aqueous base solvents used for dispersing starch (NaOH and KOH). The samples were separated using SEC with triple detection and phosphate buffer (pH 8.0) with urea as the eluent. The characteristics of tested normal and waxy starches were compared. The results revealed that urea/NaOH did not degrade starch during the dispersion process. The recovery of starches, however, was not higher than 42%. These results prove that while the urea/NaOH solvent allows to obtain cold-water-soluble starch, the degree of disintegration of the intramolecular interactions of amylopectin chains is still insufficient.

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“…The influence of lipids on starch properties might be dependent on the starch composition, as well as extraction method. And hexane, [ 7 ] petroleum ether, [ 8 ] or water‐saturated butanol [ 9 ] was commonly used for defatting. Zhang et al.…”

Section: Introductionmentioning

confidence: 99%

“…Zhang et al. [ 9 ] found that more than half of the lipids could be removed by petroleum ethers and had significant influence on starch properties.…”

Section: Introductionmentioning

confidence: 99%

Effects of the Removal of Lipids and Surface Proteins on the Physicochemical and Structural Properties of Green Wheat Starches

et al. 2020

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Green wheat starch and its isolated A‐ and B‐type starch granules are physically modified by deproteinization and defatting treatments. After these treatments, the morphology of the starch granules is changed as the aggregation disappears and the partial starch granule structure is disrupted. The birefringence and X‐ray diffraction patterns of all the starch samples are not changed by these treatments, while the relative crystallinity of the starch samples increases on deproteinization and decreases on defatting treatment. 13C nuclear magnetic resonance reveals that deproteinization and defatting cause an increase and decrease in the double helix content of the starch samples. These changes lead to different effects on the physicochemical properties of the various starch samples. Deproteinization increases the gelatinization temperature (To, Tp, Tc) and the derivative peak temperature (TPeak) of green wheat starch and its isolated A and B‐type starch granules, which is related to the increase in the relative crystallinity. Overall, the deproteinization treatment has a more obvious effect on the physiochemical and structural properties of starch granules than the defatting treatment.

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The effects of internal endosperm lipids on starch properties: Evidence from rice mutant starches

Cited by 26 publications

References 28 publications

Germinated high‐resistant starch rice: A potential novel functional food

Germinated high‐resistant starch rice: A potential novel functional food

Molecular Dispersion of Starch as a Crucial Parameter during Size-Exclusion Chromatography

Effects of the Removal of Lipids and Surface Proteins on the Physicochemical and Structural Properties of Green Wheat Starches

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