Characteristics of pasting properties and morphology changes of rice starch and flour under different heating modes

Zhu, Ling; Zhang, Yayuan; Wu, Gangcheng; Qi, Xiguang; Dag, Damla; Kong, Fanbin; Zhang, Hui

doi:10.1016/j.ijbiomac.2020.01.161

Cited by 49 publications

(21 citation statements)

References 36 publications

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“…1 . The X-ray diffraction patterns of native for both rice cultivars exhibited similar patterns which presented in typical A-type diffraction pattern with strong reflection at 15°, 17°, 18°, 23° (2Θ) and a small reflection peak at 20° (2Θ) that represents in V-type (amylose–lipid complexes) [43] . In addition, the X-ray diffraction patterns of UC and UC + ANN samples were also similarly pattern of their native indicating that ultrasound-chilling treatment and/or plus ANN treatment did not change the diffraction patterns but the relative crystallinity of rice samples was changed after UC and UC + ANN treatment.…”

Section: Resultsmentioning

confidence: 57%

Ultrasound-chilling assisted annealing treatment to produce a lower glycemic index of white rice grains with different amylose content

Kunyanee

Tai

Kusumawardani

et al. 2022

Ultrasonics Sonochemistry

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Section: Resultsmentioning

confidence: 57%

Ultrasound-chilling assisted annealing treatment to produce a lower glycemic index of white rice grains with different amylose content

Kunyanee

Tai

Kusumawardani

et al. 2022

Ultrasonics Sonochemistry

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“…BD, which reflects the thermal stability of starch granules, also increased significantly after fermentation, indicating that fermentation weakens the interaction between proteins, lipids, and starch in broomcorn millet. Starch granules are more likely to swell and rupture under shearing and heating stress (Zhang et al, 2019;Zhu et al, 2020), releasing polysome and amylose and increasing the viscosity. When starch pastes start to cool down there is rearrangement of the solubilized starch molecules, especially solubilized amylose, which results in increased FV.…”

Section: Discussionmentioning

confidence: 99%

Analysis of Sour Porridge Microbiota and Improvement of Cooking Quality via Pure Culture Fermentation Using Lacticaseibacillus paracasei Strain SZ02

Wang

et al. 2021

Front. Microbiol.

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The microbial composition of sour porridge at different fermentation times was analyzed through high-throughput sequencing, and a pure culture fermentation process was established to optimize production process and improve the edible quality of the porridge. In natural fermentation, Firmicutes and Proteobacteria were abundant throughout the process. Specifically, Aeromonas, Acinetobacter, and Klebsiella were dominant on fermentation days 1–5 (groups NF-1, NF-3, and NF-5), while Lactobacillus and Acetobacter gradually became the dominant bacteria on fermentation day 7 (group NF-7). Further, we isolated one strain of acid-producing bacteria from sour porridge, identified as Lacticaseibacillus paracasei by 16SrRNA sequencing and annotated as strain SZ02. Pure culture fermentation using this strain significantly increased the relative starch and amylose contents of the porridge, while decreasing the lipid, protein, and ash contents (P < 0.05). These findings suggest that sour porridge produced using strain SZ02 has superior edible qualities and this strategy may be exploited for its industrial production.

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“…For sorghum starch, pasting temperature for native starch was found as 63 °C while pasting temperature of starch treated by HHP (600 MPa) was 66.5 °C. Increasing pasting temperature after HHP treatment was observed for rice, tartary buckwheat and common buckwheat starches (Liu et al ., 2016a,b; Zhu et al ., 2020). The increasing pasting temperature of starch shows that HHP treatment resulted in structural changes such as the transformation of crystalline structure, loss of molecules order and entanglement of amylopectin inside the starch granules (Li et al ., 2015).…”

Section: Physicochemical Properties Of Hhp‐treated Starches During Gelatinisationmentioning

confidence: 99%

Recent advances in gelatinisation and retrogradation of starch by high hydrostatic pressure

Okur

Sezer

Alpas

2021

Int J of Food Sci Tech

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Summary Starch is the major polysaccharide following cellulose, but native starch has limited application due to physicochemical and functional properties. To handle such problems, starch is usually modified with either thermal or more recently by non‐thermal technologies such as high hydrostatic pressure (HHP). HHP is a non‐thermal technique that can be applied to a variety of food materials with minimum effect on nutritional quality. High‐pressure levels can cause physicochemical changes in starch such as partial/completely gelatinisation, reduction in solubility and swelling power, increasing pasting temperature and content of slowly digestible starch (SDS) and retention of retrogradation. These physicochemical changes depend on the starch type, pressurisation level, treatment time and temperature. This review has evaluated and synthesised the current research about the effect of HHP on starch gelatinisation, retrogradation and physicochemical properties of starch.

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Characteristics of pasting properties and morphology changes of rice starch and flour under different heating modes

Cited by 49 publications

References 36 publications

Ultrasound-chilling assisted annealing treatment to produce a lower glycemic index of white rice grains with different amylose content

Ultrasound-chilling assisted annealing treatment to produce a lower glycemic index of white rice grains with different amylose content

Analysis of Sour Porridge Microbiota and Improvement of Cooking Quality via Pure Culture Fermentation Using Lacticaseibacillus paracasei Strain SZ02

Recent advances in gelatinisation and retrogradation of starch by high hydrostatic pressure

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