Amylopectin Fine Structure and Rice Starch Paste Breakdown

Han, Xusi; Hamaker, Bruce R.

doi:10.1006/jcrs.2001.0374

Cited by 255 publications

(157 citation statements)

References 17 publications

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“…Han and Hamaker (2000) observed that almost all amylose in the granule is leached out at the level of PV. Thus, the influence of amylose on the breakdown would be very low, even though the PV could be affected by both amylose and amylopectin (Han and Hamaker 2001). Amylopectin contributes to swelling of starch granules and pasting, while amylose and lipids inhibit the swelling (Tester and Morrison 1990a).…”

Section: Pasting/rheological Propertiesmentioning

confidence: 99%

Rice Starch Diversity: Effects on Structural, Morphological, Thermal, and Physicochemical Properties—A Review

Wani

Singh

Shah

et al. 2012

Comp Rev Food Sci Food Safe

494

288

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Rice starch is one of the major cereal starches with novel functional properties. Significant progress has been made in recent years on the characterization of rice starches separated from different rice cultivars. Studies have revealed that the molecular structure and functional properties are affected by rice germplasm, isolation procedure, climate, agronomic conditions, and grain development. Morphological studies (microscopy and particle size analysis) have reflected significant differences among rice starch granule shapes (polyhedral, irregular) and in granule size (2 to 7 μm). Nonwaxy and long-grain rice starches show greater variation in granular size than the waxy starches. Rice starch granules are smaller than other cereal starches with amylose contents varying from virtually amylose-free in waxy to about 35% in nonwaxy and long-grain rice starches. Amylose content appears to be the major factor controlling almost all physicochemical properties of rice starch due to its influence on pasting, gelatinization, retrogradation, syneresis, and other functional properties. Waxy rice starches have high swelling and solubility parameters, and larger relative crystallinity values than nonwaxy and long-grain starches. However, nonwaxy rice starches have a higher gelatinization temperature than the waxy and long-grain starches. The bland taste, nonallergenicity, and smooth, creamy, and spreadable characteristics of rice starch make it unique and valuable in food and pharmaceutical applications. This review provides recent information on the variation in the molecular structure and functional properties of different rice starches.

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Section: Pasting/rheological Propertiesmentioning

confidence: 99%

Rice Starch Diversity: Effects on Structural, Morphological, Thermal, and Physicochemical Properties—A Review

Wani

Singh

Shah

et al. 2012

Comp Rev Food Sci Food Safe

494

288

View full text Add to dashboard Cite

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“…Table 3 also shows rice flour breakdown viscosity for milled rice exposed to various temperatures during milling. Breakdown is usually associated with the tendency of gelatinized starch granules to break during holding at high temperature, accompanied with continuous shearing (Han and Hamaker 2001). Breakdown is usually calculated from a resulting viscogram by subtracting trough from peak viscosity.…”

Section: Rice Flour Pasting Propertiesmentioning

confidence: 99%

Cooked rice texture and rice flour pasting properties; impacted by rice temperature during milling

Saleh

Meullenet

2013

J Food Sci Technol

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Rice milling plays a key factor in determining rice quality and value. Therefore accurate quality assessments are critical to the rice industry. This study was undertaken to assess the effect of exposing rice to elevated temperatures during milling, on cooked rice texture and rice flour pasting properties. Two long (Cybonnett and Francis) and one medium (Jupiter) rice (oryzae sativa L.) cultivars were milled using McGill laboratory mill for 30 and 40 s after warmed up the mill before milling. Four different milling temperatures per milling duration were achieved. Cooked rice texture properties were assessed using a uniaxial compression test and rice flour pasting properties measured using a TA-2000 rheometer. Results of this study showed that exposure of rice to high temperatures during milling significantly decreased cooked rice firmness. An increase in milled rice temperature after milling from 10.0 to 13.3°C resulted in a 5.4 and 8.1 N decrease in cooked rice firmness. Although not always significant, the increase in milled rice temperature during milling resulted in an increase in cooked rice stickiness. The increase in milling temperature also showed significant increase in rice flour pasting properties. Changes in rice functional characteristics were attributed to the changes occurring to rice chemical constituents due to temperature exposure as indicated by the increase in rice protein hydrophobicity. Proteins are known to affect rice starch water holding capacity and other starch gelatinization properties.

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“…Starch swelling is a property of amylopectin [5], whereas, amylose has been known to restrict it [5][6][11][12][13][14][15][16]. Restricted starch granule swelling results in a lower peak paste viscosity based on measurements with a Brabender Viscoamylograph or a Rapid Visco Analyser [6][7][8][9][10][11][12][13][14][15][16][17]. Paste breakdown correlates positively with the proportion of short amylopectin chains, negatively with long chains [6][7][12][13][14], and also negatively with amylose content [6,14,17].…”

Section: Introductionmentioning

confidence: 99%

“…Restricted starch granule swelling results in a lower peak paste viscosity based on measurements with a Brabender Viscoamylograph or a Rapid Visco Analyser [6][7][8][9][10][11][12][13][14][15][16][17]. Paste breakdown correlates positively with the proportion of short amylopectin chains, negatively with long chains [6][7][12][13][14], and also negatively with amylose content [6,14,17]. Temperature and enthalpy of gelatinization as measured by differential scanning calorimetry correlate negatively with the amount of amylopectin short chains (DP6-12 or A chain), and positively with longer chains (DP12-24 or B1 chain) [6,9,12,[18][19].…”

Section: Introductionmentioning

confidence: 99%

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Chemometric Analysis of the Gelatinization and Pasting Properties of Long‐grain Rice Starches in Relation to Fine Structure

Patindol

Wang

2009

Starch Stärke

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Chemometric tests were carried out to better understand the multidimensional facet of starch fine structure-relationship concerning gelatinization and pasting properties. With Ward's hierarchical cluster analysis 20 long-grain rice starch samples were sorted out into three clusters based on similarities in functional properties, particularly, paste peak (PV) and final viscosity (FV). The three clusters (arbitrarily named Clusters A, B, and C) exhibited a pasting profile trend of PV,FV, PV,FV, and PV.FV, respectively. Cluster A samples were also lower in peak temperature, range and enthalpy of gelatinization, and swelling power. These attributes were associated with higher amylose content (AM), b-amylolysis limit, and percentage of B1 chains (DP13-24), but lower amylopectin weight-average molar mass (M w ) and percentage of A chains (DP6-12). A 5-variable linear discriminant function correctly predicted 85% of the Ward's cluster membership of the individual cultivars. The discriminant function included the variables A, B1, and B2 (DP25-36) chains, average chain length (ACL), and gyration radius (R z ). Fine structure variance was fully explained by a total of nine principal components, with the first three components cumulatively accounting for 74%. The leading variables included in the three rotated components pertained to amylopectin chain length distribution (A, B2, and B31 or DP!37 chains, and ACL) and amylopectin molar mass (M w , R z , and polydispersity). AM and M w were loaded most frequently in the 4-variable, best-fit linear regression models for predicting gelatinization and pasting properties. A combination of at least two fine structure variables controls the functionality of rice starch.

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Amylopectin Fine Structure and Rice Starch Paste Breakdown

Cited by 255 publications

References 17 publications

Rice Starch Diversity: Effects on Structural, Morphological, Thermal, and Physicochemical Properties—A Review

Rice Starch Diversity: Effects on Structural, Morphological, Thermal, and Physicochemical Properties—A Review

Cooked rice texture and rice flour pasting properties; impacted by rice temperature during milling

Chemometric Analysis of the Gelatinization and Pasting Properties of Long‐grain Rice Starches in Relation to Fine Structure

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