Thermal and rheological characteristics of mutant rice starches with widespread variation of amylose content and amylopectin structure

Takahashi, Toru; Fujita, Naoko

doi:10.1016/j.foodhyd.2016.06.022

Cited by 51 publications

(28 citation statements)

References 46 publications

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“…When the weights of water added were compared, rice gels prepared with 3× water had a higher correlation coefficient with the peak area ratio of short amylopectin chains than those prepared with 2× or 4× water. The relationship between the rheological properties of rice starch gels and starch characteristics has been reported in other studies; Takahashi and Fujita (2017) showed using mutant rice varieties that the dynamic viscoelasticity of rice starch gels was strongly affected by the amylose content and the amount of amylopectin short chains. Lii, Lai,…”

Section: Textural Properties Of Cooked Rice and Rice Gelssupporting

confidence: 63%

“…The relationship between the rheological properties of rice starch gels and starch characteristics has been reported in other studies;Takahashi and Fujita (2017) showed using mutant rice varieties that the dynamic viscoelasticity of rice starch gels was strongly affected by the amylose content and the amount of amylopectin short chains Lii, Lai, and Shen (2004). The relationship between the rheological properties of rice starch gels and starch characteristics has been reported in other studies;Takahashi and Fujita (2017) showed using mutant rice varieties that the dynamic viscoelasticity of rice starch gels was strongly affected by the amylose content and the amount of amylopectin short chains Lii, Lai, and Shen (2004).…”

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confidence: 64%

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Comparison of textural properties and structure of gels prepared from cooked rice grain under different conditions

Sasaki

Matsuki

Yoza

et al. 2019

Food Science & Nutrition

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The objective of this study was to investigate the effects of rice variety, water content, and preparation temperature on the textural properties of gels processed from cooked rice grains via high‐speed shear homogenization. Rice gels were prepared from seven high‐amylose rice varieties. The results demonstrated the significant differences in rice gel hardness and hardening rates during storage based on the rice variety used. The proportion of short chains of amylopectin was negatively correlated with the hardness of the rice gel. The sample temperature before shear treatment also influenced the rice gel hardness. Rice gels prepared from cooked rice maintained at 75°C prior to homogenization showed a higher breaking force than those from cooked rice at 25°C. Observation using scanning electron microscopy demonstrated the tendency of the cooked rice sample maintained at 75°C to form a finer gel network after homogenization than those at 25°C from the same rice variety.

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Section: Textural Properties Of Cooked Rice and Rice Gelssupporting

confidence: 63%

supporting

confidence: 64%

Comparison of textural properties and structure of gels prepared from cooked rice grain under different conditions

Sasaki

Matsuki

Yoza

et al. 2019

Food Science & Nutrition

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“…It was generally believed that amylose content could affect grain quality in rice, especially cooking and eating quality traits, and the amylose content in rice grain was directly related to water absorption, swelling characteristics and cooking quality, as well as the cohesiveness, softness and luster of rice (Takahashi et al, 2017;Romero et al, 2018). The most obvious changes of rice grain during storage was the change of cooking and eating qualities, which were initially considered to be related to the changes of amylose contents (Wang et al, 2015).…”

Section: Effects Of Rice Aging On Physicochemical Properties Of Starchmentioning

confidence: 99%

Effects of Rice Aging on Its Main Nutrients and Quality Characters

Peng¹,

He²,

Tan³

et al. 2019

JAS

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The main nutrients in rice are starch, protein and lipids, and their contents and physicochemical properties have important effects on rice qualities. The aging process of rice is very complex, which not only changes physical and chemical properties, but also changes its physiological characteristics in rice grain. In this paper, the changes of physicochemical properties of its main nutrients (starch, protein and lipids) during storage were reviewed. At the same time, the effects of rice aging on its quality characters and the mechanism of rice aging were also discussed, which could provide reference for solving the problem of rice quality decline during storage.

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“…The SP mainly depended on the ratio and molecular weights of amylose and amylopectin (Tester & Morrison, ), and the SP of rice starch with the highest amylose content was the smallest (Takahashi & Fujita, ) that can explain the lower SP in cw (Table ). NSPs may restrict water movement due to hydration or encapsulate the starch granule which then retarded water absorption and inhibited starch swelling (Brennan et al ., ; Sasaki & Kohyama, ).…”

Section: Resultsmentioning

confidence: 99%

Dependence of physiochemical, functional and textural properties of high‐resistant starch rice on endogenous nonstarch polysaccharides

Sun

Wang

Zhang

et al. 2017

Int J of Food Sci Tech

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To investigate the possibility of improving the quality of rice rich in resistant starch through operation of nonstarch polysaccharides, the high dietary fibre (7.24%) mutant cw and its wild-type R7954 were selected to study the physiochemical characteristics of starch before and after removal of nonstarch polysaccharides. Results showed that hydrolysed or partially hydrolysed nonstarch polysaccharides in cw decreased the resistant starch content significantly, from 15.23% to 10.8%. Nonstarch polysaccharides had significant influences on the gelatinisation temperature, RVA parameters of R7954, but no significant influences on that of cw. For cw, removal of cellulose increased swelling power and adhesiveness, decreased the hardness significantly, from 0.3 to 0.23 N, while the resistant starch content was still as high as 13.72% and showed no significant difference from the wild type. This suggests that the influences of nonstarch polysaccharides on starch properties depend both on the type of rice and the nonstarch polysaccharides. Operation on nonstarch polysaccharides for obtaining rice with lower glycemic index is feasible, but operation on nonstarch polysaccharides may also be an alternative way of improving the palatability for rice high in resistant starch.

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Thermal and rheological characteristics of mutant rice starches with widespread variation of amylose content and amylopectin structure

Cited by 51 publications

References 46 publications

Comparison of textural properties and structure of gels prepared from cooked rice grain under different conditions

Comparison of textural properties and structure of gels prepared from cooked rice grain under different conditions

Effects of Rice Aging on Its Main Nutrients and Quality Characters

Dependence of physiochemical, functional and textural properties of high‐resistant starch rice on endogenous nonstarch polysaccharides

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