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

Sasaki, Tomoko; Matsuki, Junko; Yoza, Koh-Ichi; Sugiyama, Junichi; Maeda, Hideo; Shigemune, Akiko; Tokuyasu, Ken

doi:10.1002/fsn3.916

Cited by 8 publications

(11 citation statements)

References 32 publications

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“…[ 16 ] It has been reported that B‐type crystal formation should be crucial in starch gelation and retrogradation; it is observed during AM and AP gel formations [ 3–6 ] and regarded as the main reason for the faster starch retrogradation of gel samples containing AP with less amounts of short unit chains. [ 7,18,22 ] The B‐type crystal formation of BD in this study is faster than those of LD, [ 10–12 ] suggesting that it would enable us to search for additives to control starch gelation and retrogradation by a screening of additives which positively or negatively affect the BD association. When AM, instead of BD, is used in water with additives under a condition for B‐type crystal formation, other types of interactions such as V‐amylose formation and inclusion complex formation may occur during association to become insoluble forms.…”

Section: Resultsmentioning

confidence: 95%

“…In the control sample without borax, the compressive force required to penetrate 20% gradually increases from 0.5 N on the first day of storage to 3.2 N on the fifth day, implying that the double helices in its AP would associate to make the gel harder. [ 18 ] The effect of borax on the retardation of gel hardening is distinct; the loaded values for gels containing 0.1%, 1%, and 10% borax on the fifth day were 2.9, 0.5, and 0.2 N, respectively.…”

Section: Resultsmentioning

confidence: 99%

“…[ 17 ] Structural characteristics of isolated Koshinokaori starch are as follows: Apparent amylose content (AAM), 27.5%; AP chain length distribution as area percent of high‐performance anion exchange chromatography with pulsed amperometric detection analysis, DP 6–12, DP 13–24, and DP 25–36 to be 24.9%, 52.7%, and 10.1%, respectively. [ 18 ] Compounds used in additive screening are listed in Table 1 and Table S1, Supporting Information. Reagent grade glucose and maltose were purchased from Wako Pure Chemical Industries, Ltd. (Osaka, Japan).…”

Section: Methodsmentioning

confidence: 99%

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Association of Branched Dextrin from Nägeli Amylodextrin in Water for Screening of Additives Affecting Starch Gel Properties

et al. 2020

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A novel model system for characterization of double helix in starch is developed using branched dextrin (BD) purified from Nägeli amylodextrin by repeated precipitation in 10% ethanol. The solution of one-time precipitated BD (BD1, 3% in water) starts to develop turbidity in 8 h of incubation at 4°C. Volume particle size distribution during the association of four-time precipitated BD sample (BD4) is analyzed using dynamic light scattering. The mean diameter of the particles jumps from 3.8 to 170 nm between 2 and 2.5 h of incubation, suggesting a prerequisite lag time for maturation of intermolecular association of BD4. Flakes of BD4 in water exhibit a B-type crystal by X-ray diffraction analysis. A screening system of additives affecting turbidity development of BD1 in water is applied for 82 compounds, and sodium tetraborate (borax) significantly retards the development. Borax affects the rate of turbidity development and maximum turbidity at the plateau stage in a concentration-dependent manner. Borax is also added to rice starch gel, which reduces the increase of hardness of the gel during retrogradation. This novel assay system with BD can be used for screening and evaluation of additives affecting starch gelation and retrogradation.

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Section: Resultsmentioning

confidence: 95%

Section: Resultsmentioning

confidence: 99%

Section: Methodsmentioning

confidence: 99%

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Association of Branched Dextrin from Nägeli Amylodextrin in Water for Screening of Additives Affecting Starch Gel Properties

et al. 2020

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“…Rice gels derived from cooked‐rice grain are referred to as cooked‐rice gels and those derived from rice flour are referred to as rice‐flour gels (Figure 1). Cooked‐rice gels were prepared following the method from our previous report (Sasaki et al., 2019). Rice samples (20 g) were weighed in a 100‐mL homogenizer cup, and distilled water (60 g) was added to bring the concentration to 25% (w/w, db).…”

Section: Methodsmentioning

confidence: 99%

Effects of processing methods of rice gel on starch digestibility and textural properties

2020

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Background and objectives The objective of this study was to investigate the effects of rice variety, rice material such as flour or cooked grain, and preparation conditions on starch digestibility and textural properties of gels. Findings Rice gels were prepared from cooked‐rice grain via high‐speed shear homogenization or rice flour using five high‐amylose rice varieties. Rice‐flour gels formed a harder and more brittle gel structure than did cooked‐rice gels of the same rice variety. Starch digestion of gels was evaluated using both gels of fixed size and ground gels. The extent of starch digestion for cooked‐rice gels of fixed size negatively correlated with the peak area ratio of DP13‐24 of amylopectin. Starch digestibility was higher in rice‐flour gels compared to cooked‐rice gels of the same rice variety. When using gels of fixed size, a significant correlation was observed between the extent of starch digestion and textural properties. Conclusions Both rice variety and processing conditions strongly influenced the textural properties of gels, resulting in the formation of a stronger gel structure and suppression of the extent of starch digestion in rice gels. Significance and novelty The combination of both rice variety and processing condition significantly suppresses starch digestibility of rice gels.

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“…20) More recently, Okadome et al (1999) adopted a cooking system with 10-g grain with 16-mL water in an aluminum cup to cook in a commercial electric rice cooker. 21) Sasaki et al (2018) used 16-to 27-g grain with water in a 100-mL homogenizer cup to heat at 98 °C to cook in a water bath. 22) Our system with RVA in this study would offer one of the smallest, automatic systems to cook rice grain.…”

Section: Protocol For New Rice-gel Preparationmentioning

confidence: 99%

One Pot Cooking of Rice Grains for Preparation of Rice-Gel Samples Using a Small-Scale Viscosity Analyzer

et al. 2019

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Rice-gel prepared by the following three steps: rice grain cooking, shearing of the cooked rice, and cooling for gel formation, is expected as a novel food ingredient for modification of various food products such as bread and noodles. To meet the demand for high-throughput systems for research and developments on the new rice gels, herein we established a mini-cooking system for preparation of rice gel samples from grains using a small-scale viscosity analyzer (Rapid Visco Analyzer; RVA). Polished rice grains (4 g) were cooked with 22 mL of water in a canister, and the paddle equipped in the canister was rotated at 2,000 rpm for 30 min (80 °C was used as a representative) to shear the cooked rice. The sheared paste was cooled to 10 °C at 160 rpm, and the initial gelation property was evaluated by viscosity analysis within the RVA. Alternatively, the sheared paste was transferred to an acrylic mold and kept at 4 °C for 0, 1, 3, and 5 days for determination of the hardness with a compression test. Compressive forces required to penetrate 20 % thickness for three tested rice cultivars were measured, and the trend of the value shifts during preservation is similar to the corresponding trend obtained in 300-g grain scale laboratory tests, whereas the individual values were halved in the former. This small cooking method could offer a useful assay system for a rapid evaluation in the breeding programs and in the high-throughput screening of additives for the modification of properties.

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

Cited by 8 publications

References 32 publications

Association of Branched Dextrin from Nägeli Amylodextrin in Water for Screening of Additives Affecting Starch Gel Properties

Association of Branched Dextrin from Nägeli Amylodextrin in Water for Screening of Additives Affecting Starch Gel Properties

Effects of processing methods of rice gel on starch digestibility and textural properties

One Pot Cooking of Rice Grains for Preparation of Rice-Gel Samples Using a Small-Scale Viscosity Analyzer

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