Physicochemical properties and structure of starches from Chinese rice cultivars |
| |
| Authors: | Lan Wang Bijun Xie John Shi Sophia Xue Qianchun Deng Yu Wei Binqiang Tian |
| |
| Affiliation: | 1. College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China;2. Institute for farm Products Processing and Nuclear-Agricultural Technology, Hubei Academy of Agricultural Science, Wuhan 430064, China;3. Guleph Food Research Center, Agriculture and Agri-Food Canada, 93 Stone Road West, Guelph, Ontario N1G 5C9, Canada;4. Oil Crops Research Institute, CAAS, Wuhan 430062, China;1. Key Laboratory of Food Nutrition and Safety, Ministry of Education, College of Food Engineering and Biotechnology, Tianjin University of Science & Technology, Tianjin 300457, China;2. Research Centre of Modern Analytical Technique, Tianjin University of Science & Technology, Tianjin 300457, China;1. Joint International Research Laboratory of Agriculture and Agri-Product Safety of Ministry of Education of China, Yangzhou University, Yangzhou, 225009, Jiangsu Province, China;2. Co-Innovation Center for Modern Production Technology of Grain Crops, Yangzhou University, Yangzhou, 225009, China;3. Jiangsu Key Laboratory of Crop Genetics and Physiology, Key Laboratory of Plant Functional Genomics of the Ministry of Education, Jiangsu Key Laboratory of Crop Genetics and Physiology, College of Agriculture, Yangzhou University, Yangzhou, 225009, PR China;4. State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, 214122, Jiangsu Province, PR China;5. School of Food Science and Technology, Jiangnan University, Wuxi, 214122, Jiangsu Province, PR China;6. The University of Queensland, Center for Nutrition and Food Sciences, Queensland Alliance for Agriculture and Food Innovation, Brisbane, QLD, 4072, Australia;1. School of Tea & Food Science and Technology, Anhui Agricultural University, Hefei 230036, China;2. Department of Applied Chemistry, School of Science, Anhui Agricultural University, Hefei 230036, China;3. Biotechnology Center of Anhui Agricultural University, Anhui Agricultural University, Hefei 230036, China;1. Akita Research Institute of Food & Brewing, 4-26 Sanuki Arayamachi, Akita, 010-1623, Japan;2. Department of Biological Production, Akita Prefectural University, Akita City, Akita, 010-0195, Japan |
| |
| Abstract: | Starches from 10 different non-waxy rice cultivars in China were isolated and investigated for their physicochemical properties including the swelling power, solubility, syneresis, thermal, rheological and textural properties, and structure. The range of amylose content in 10 rice starches was between 18.1 and 31.6%. The branch chain length distribution of amylopectin revealed that the proportions of short (DP6–11), medium (DP12–17), and longer chains (DP18–23) were 4.6–11.1%, 47.0–51.6% and 25.3–31.8%, respectively. The relationships between different properties of rice starches were determined using Pearson correlation analysis. Amylose content was negatively correlated to swelling power (r = ?0.632, p ≤ 0.05) and positively correlated to gel hardness (r = 0.776, p ≤ 0.01). The percentage of short chains (DP6–11) was negatively related to the transition temperatures (To, Tp and Tc), ToG′ and TG′max, while the percentage of medium chains (DP12–23) was positively related. Various branch chain length amylopectins played different roles in rheological behavior of starch dispersions. The percentage of short chains (DP6–11) was positively correlated to G′ and G″(r = 0.832 and r = 0.775, respectively, p ≤ 0.01), and negatively correlated to tanδ peak (r = ?0.717, p ≤ 0.05). However, the percentage of longer chains (DP18–23) showed a negative relation with G′ and G″ (r = ?0.794, p ≤ 0.01; r = ?0.741, p ≤ 0.05), and a positive relation with tanδ peak (r = 0.668, p ≤ 0.05). |
| |
| Keywords: | |
| 本文献已被 ScienceDirect 等数据库收录！ |
|
