Changes in Retrogradation Properties of Rice Starches with Amylose Content and Molecular Properties

Abstract

The increases in storage modulus (G′), retrogradation enthalpy change (ΔH) and ΔH‐related Avrami kinetic parameters of gelatinized rice starch dispersions at 25% (w/w) were investigated with respect to storage period, amylose content (AC), and molecular properties. Three high‐AC and five low‐AC rice cultivars were compared for understanding the multiple influences of AC and molecular properties involved. After refining the results of correlation analysis, the G′ of just‐cooled samples changed positively, mainly with AC and additionally with the average chain length of amylose (CLAM) and the weight ratio of extra‐long plus long chains to short chains of amylopectin (AP) (rAPchain). The developed ΔH on short‐term storage (10 days) elevated with increasing AC and CLAM and decreasing degree of polymerization of AP (DPAP), but after long‐term aging for one to three months with increasing rAPchain, especially for the low‐AC cultivars examined. Greater Avrami rate constants for retrogradation could be attributed to the combination of a lower DPAP and rAPchain or AP chain length and a greater CLAM. The polynomials using these critical factors to describe the retrogradation parameters were elucidated and could account for 85–99.6% of data deviations.

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

“…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).…”

Effect of Amylopectin Structure on the Gelatinization and Pasting Properties of Selected Yam (Dioscorea spp.) Starches

“…By including the results in this study and some data reported elsewhere [8,[37][38][39][40], the CL, ECL, and ICL for Dioscorea spp. amylopectins found so far are [19][20][21][22][23][24][25][26][27][28][29][11][12][13][14][15][16][17][18][19], and 4-11 AGU, respectively, and generally higher than those of rice amylopectins (15)(16)(17)(18)(19)(20)(21)(22)(11)(12)(13)(14)(15)(16), and 3-6 AGU, respectively) [19][20]24]. The b-amylolysis limits for Dioscorea amylopectins are 51-67%, close to those for rice amylopectins (56-62%) [19,20,24] and many tuber and root amylopectins (56-59%) [38].…”

“…It is known that the molecular properties of starch components (especially amylopectin chain lengths) strongly influence the gelatinization temperature, pasting behavior [13][14][15][16], retrogradation and rheological properties [17][18][19][20] of starch dispersions, and the eating quality and storage stability of starchy products like cooked rice [20][21]. Their influences apparently correlate with amylose con-tent [15,22] and very possibly with monophosphate ester content noticeable in yam starch [15,23]. Nonetheless, how these parameters interactively affect the physical property of yam starches is still not understood.…”

<b>Levels of concentrate and sources of non-fiber carbohydrates on productive performance and ruminal kinetics of finishing cattle</b>

“…This phenomenon is mainly associated with the cooling rate of the flake after addition of temperature, in which grains maintained at high temperatures for a long period of time, can have this process dramatically accelerated. In addition, the retrogradation is associated with the storage condition (high temperature and humidity) (JOUPPILA; ROOS, 1997) and the amylose content (LII; LAI;SHEN, 2004). Thus, grains with starch granules with higher amylose content are more susceptible to this retrogradation process than those with low amylose content.…”

“…Moreover, after gelatinization with steam-flaking, gelatinized starch can undergo to retrogradation, which is the reassociation of starch molecules e and formation of tight bound structures stabilized by hydrogen bonds, in which starch resists to amylase digestion. This process is associated with the delay in the cooling rate of the flake after addition of temperature, to high temperature and humidity (JOUPPILA; ROOS, 1997) and to greater amylose content (LII;LAI;SHEN, 2004) which is the case of Brazilian corn types.…”