Effects of glutelin and globulin on the physicochemical properties of rice starch and flour

Baxter, Graeme; Blanchard, Christopher L.; Zhao, Jian

doi:10.1016/j.jcs.2014.05.002

Cited by 86 publications

(70 citation statements)

References 24 publications

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“…However, no significant correlation with lipid content was observed. Proteins and lipids can reduce the starch water absorption with the ensuing decrease in viscosity, in agreement with the results obtained by Baxter et al (2014) in rice starch. Proteins develop lower viscosity than starch, so the inverse correlation between them ( r = –0.34) explains the lower PV and FV observed when corn protein increases in the grain.…”

Section: Resultssupporting

confidence: 90%

Comparison of Flour Starch Properties in Half‐Sib Families of Opaque‐2 Maize (Zea mays L.) from Argentina

2017

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Since the discovery of the o2 mutation in maize, many studies have reported the characterization of the protein quality of opaque‐2 genotypes. However, few have reported the properties of their starch. The objective of this study was to characterize flour starch properties of 12 half‐sib families of opaque‐2 maize from Argentina. Chemical composition and thermal and pasting properties of whole grain flour were determined. Nonopaque genotypes were used as a control. Starch content of opaque‐2 genotypes did not show significant differences compared with nonopaque genotypes, yet amylose content was significantly lower. A high variability in pasting and thermal properties was observed in genotypes. Opaque samples showed a significantly higher peak viscosity and a lower pasting temperature compared with nonopaque samples, probably owing to larger and less compact starch granules in the floury endosperm. The higher the gelatinization enthalpy of opaque‐2 genotypes was, the lower the amylose content in relation to nonopaque varieties. Two retrogradation endotherms were observed in DSC analysis: one corresponding to amylopectin crystallization and the other to melting of amylose‐lipid complex. Both enthalpies were considered total starch retrogradation (ΔHRT). A wide range of variation was obtained in ΔHRT in opaque‐2 genotypes, but no significant differences between opaque and nonopaque genotypes were observed. The differences in starch properties found in this study would make it possible to identify opaque‐2 families with particular characteristics for the development of starchy food items adapted to specific processing traits.

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Section: Resultssupporting

confidence: 90%

Comparison of Flour Starch Properties in Half‐Sib Families of Opaque‐2 Maize (Zea mays L.) from Argentina

2017

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“…It was hypothesized that certain proteins formed a matrix and then restrain swelling, and consequently, lower viscosity was observed with higher protein content (Li et al, ; Mansilla, Nazar, & Pérez, ). Furthermore, as the dilution factor, proteins reduced the starch water absorption with the ensuing decrease in viscosity (Baxter, Blanchard, & Zhao, ; Mansilla et al, ). Therefore, the lower PV and BD of vitreous endosperm flour should relate to the bigger granules (Table ), higher ratio of long chain in the starch (Table ), and higher protein content and lower starch content (Table ).…”

Section: Resultsmentioning

confidence: 99%

“…Furthermore, as the dilution factor, proteins reduced the starch water absorption with the ensuing decrease in viscosity (Baxter, Blanchard, & Zhao, 2014;Mansilla et al, 2017). Therefore, the lower PV and BD of vitreous endosperm flour should relate to the bigger granules (Table 2), higher ratio of long chain in the starch (Table 3), and higher protein content and lower starch content (Table 1).…”

Section: Pasting Propertiesmentioning

confidence: 99%

Physicochemical properties of vitreous and floury endosperm flours in maize

Zhang

2019

Food Science & Nutrition

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Three maize cultivars with different endosperm types (flint, semiflint, and dent maize cultivars) were studied to characterize vitreous endosperm flour properties compared with those of floury endosperm flour from the same maize kernels. Vitreous endosperm flour had higher amylose and protein contents, and lower starch content, higher percentage of large starch granule, bigger mean diameter of starch granule, higher iodine capacity, higher trough viscosity and final viscosity and setback, lower swelling power, lower peak viscosity and breakdown, and higher peak time and pasting temperature than the counterpart floury endosperm flour. X‐ray diffraction analysis indicated typical A‐pattern for starches of vitreous and floury endosperm flours. Floury endosperm flour showed the presence of greater crystallinity and higher enthalpy change ( ∆Hgel ) than vitreous endosperm flour for three cultivars. Retrogradation enthalpy ( ∆Hret ) and retrogradation percentage ( R ) of vitreous and floury endosperm flours ranged from 6.23 to 7.92 J/g and 52.72% to 73.62%, and from 5.46 to 6.45 J/g and 45.70% to 56.58%, respectively. In conclusion, vitreous and floury endosperm flours had significantly different physicochemical properties. Results of this study provide a foundation for better and valid utilization of different endosperm section during grain processing.

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“…[155] Addition of 3% rice prolamin, 2% globulin and 5% glutelin individually decreased peak and final viscosity, while addition of 0.5% albumin did not affect peak and final viscosity of rice starch. [156][157][158] Pasting temperature decreased upon addition of prolamin and globulin but increased upon addition of glutelin to rice flour. [157,158] Addition of 0.5% albumin extracted from rice using water had no significant effect while removal of albumin decreased pasting temperature, peak and final viscosity.…”

Section: Rice Proteins Impact On Rice Starch Digestionmentioning

confidence: 99%

A Review of Rice Starch Digestibility: Effect of Composition and Heat‐Moisture Processing

2019

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Rice grain as the staple food for more than half the global population provides 20% of global human calorie requirements. Starch digestion rate is an important consideration for rice consumers who are concerned about health, particularly those with diabetes. Understanding the effect of rice grain composition on starch digestion may assist the growing and processing of rice for preferred eating quality and starch digestibility. Amylose content is regarded as the key determinant of rice starch digestibility, however, starch digestibility differs between rice varieties with similar amylose content indicating the possible role of non‐starch components in determining rice starch digestibility. The current understanding of the role of starch and non‐starch compounds in determining rice starch digestion has been reviewed here. Starch digestion rate is dependent upon starch granule size, starch crystallinity, amylose content and amylopectin chain length and non‐starch components such as fibre, protein, lipid and polyphenols. Non‐starch components may complex with starch and inhibit starch digestion by affecting starch properties or by producing a protective layer around starch or by having antagonistic effects on digestive enzymes. Hydrothermal processing of rice can alter the effects of starch and non‐starch components on starch digestion.

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Effects of glutelin and globulin on the physicochemical properties of rice starch and flour

Cited by 86 publications

References 24 publications

Comparison of Flour Starch Properties in Half‐Sib Families of Opaque‐2 Maize (Zea mays L.) from Argentina

Comparison of Flour Starch Properties in Half‐Sib Families of Opaque‐2 Maize (Zea mays L.) from Argentina

Physicochemical properties of vitreous and floury endosperm flours in maize

A Review of Rice Starch Digestibility: Effect of Composition and Heat‐Moisture Processing

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