High-amylose rice: Starch molecular structural features controlling cooked rice texture and preference

Abstract

High-amylose rices are slow to digest and hence nutritionally beneficial  However they usually do not taste good  Human panel tests used to evaluate sensory properties of low-to high-amylose rices  SEC used to characterise starch molecular structure and correlate with sensory  Structural characteristics responsible for poor sensory properties are identified

Using Molecular Fine Structure to Identify Optimal Methods of Extracting Starch

“…The starch content of the rice cultivar was 78% ( Table 2 ), similar to that for many kinds of rice. [ 3 ] The starch purity and yields of rice from the different extraction methods are shown in Table 3 . The purity of isolated starch extracted by all methods was over 83% except for RS‐SOP‐LN (78%) (which also had the lowest extraction yield), demonstrating that all methods except RS‐SOP‐LN could efficiently extract starch from rice.…”

“…The methods for starch extraction were based on previous research and published procedures. [ 3,9,10 ] Table 1 shows the various procedures. Slightly different detailed methods were chosen for starch extraction from rice and chickpeas.…”

“…Methods 1–6 were conducted as described by Hasjim et al., [ 11 ] Tao et al., [ 3 ] and Zhang et al. [ 10 ] with minor modifications.…”

“…To give one of many possible examples, Tao et al. [ 3 ] found that pasting and gelatinization properties were affected not only by the amylose content, but also by the molecular size and chain‐length distributions (CLDs) of amylose as well as amylopectin; in addition, the molecular sizes of the whole (branched) amylose and amylopectin components have an impact on many physiochemical properties. Starch structural characterization is thus important for finding biosynthesis‐structure‐property relationships.…”

Starch Components, Starch Properties and Appearance Quality of Opaque Kernels from Rice Mutants

“…According to the AC, rice varieties are usually classified into waxy (0-2%), very low (3-9%), low (10-19%), intermediate (20-25%), and high (>25%) amylose classes [6]. The AC plays a crucial role in determining the cooking quality of rice; for example, the cooked rice with low AC exhibits the advantages of smoothness, being refreshing, elasticity, and having a low degree of retrogradation; and cooked rice with high AC is dry and hard [7][8][9]. In addition, the amylopectin structure also influences the properties of starch.…”