Physico-chemical, thermal and rheological properties of starches isolated from newly released rice cultivars grown in Indian temperate climates

Wani, Ali Abas; Singh, Preeti; Shah, Manzoor Ahmad; Wani, Idrees Ahmed; Götz, Alexander; Schott, Michael; Zacherl, Christian

doi:10.1016/j.lwt.2013.02.020

Cited by 57 publications

(30 citation statements)

References 34 publications

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“…F value also showed significant effect on cultivar, TD and cultivar 9 TD on granules size (Supplementary Table 3). Cultivars granules size varied due to differences in composition and arrangement of the molecules as reported earlier (Wani et al 2013). …”

Section: Granule Size Distributionmentioning

confidence: 64%

Protein and starch characteristics of milled rice from different cultivars affected by transplantation date

et al. 2016

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The effects of transplantation date on milled rice (physicochemical, amino acids composition and protein profiling) of different cultivars and their starch characteristics (granules size distribution, pasting and thermal) were investigated. Head rice yield increased (2.0-4.1 %) and chalky grains (5-10 %) decreased with delaying the paddy transplantation of different cultivars by 20 days. Delayed transplantation of paddy significantly increased asparagine, glutamine, threonine, cysteine, methionine, tryptophan, lysine and proline content in milled rice. Early transplantation of paddy showed higher accumulation of glutelin and prolamines than that in milled rice from delayed transplantation. The change in amino acid composition of milled rice with delay in transplantation was related to variation in accumulation of glutelin and prolamines. Starch from delayed transplanted paddy showed higher peak viscosity and lower breakdown viscosity than those from early transplanted paddy. These differences were due to higher accumulation of amylose in starch from delayed transplanted paddy than that from early transplanted paddy due to exposure of former to lower night air temperature during starch synthesis.

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Section: Granule Size Distributionmentioning

confidence: 64%

Protein and starch characteristics of milled rice from different cultivars affected by transplantation date

et al. 2016

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“…The decrease in light transmittance can be attributed to the retrogradation of starches while storage. [39] OS-346 cv. starch exhibited highest transmittance values, whereas OS-7 starch showed the lowest values at different duration of storage.…”

Section: Physicochemical Propertiesmentioning

confidence: 99%

“…The complexity of starch biosynthesis results in natural variability in amylose and amylopectin molecules, which is reflected in diversity of granules. [39] Rheological properties…”

Section: X-ray Diffractionmentioning

confidence: 99%

“…The higher K value indicates higher structural strength resulting in a less thixotropic behaviour. [39] The n value, which indicates the extent of shear thinning behaviour as it deviates from 1, ranged from 0.59 to 0.94. The shear thinning behaviour can be explained by breaking of an entangled polysaccharide molecule network during shearing.…”

Section: Steady Shear Propertiesmentioning

confidence: 99%

“…The increase in G'' can be accounted for leaching of amylose molecules from swollen granules and forming a continuous network and behaving in a viscous manner. [39] The reduction in G' and G'' with further heating is the result of extended rupture and disintegration of starch granules and weakening of inter-chain interactions due to increase in molecular mobility and melting of crystallites. [46] G' was greater than G'' in all starches showing their more elastic than viscous behaviour.…”

Section: Dynamic Shear Propertiesmentioning

confidence: 99%

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Steady and dynamic shear rheology of starches from different oat cultivars in relation to their physicochemical and structural properties

Singh

Kaur

2017

International Journal of Food Properties

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Starches isolated from eight oat cultivars were tested for their physicochemical, structural, and rheological properties. The isolated starches had low levels of ash and nitrogen contents with amylose ranging from 21.8 to 32.3 g/100 g. The amount of water released from starch gels decreased significantly (p < 0.05) with increase in freeze thaw cycle. The scanning electron micrographs revealed the presence of polygonal to irregularly shaped starch granules. All the starches exhibited A-type X-Ray diffraction pattern typically characteristic of cereal starches. The rheological properties of pastes were well described by the Herschel-Bulkley model at a shear rate of 0-100 s −1 (R 2 > 0.99). The starch pastes behaved like a pseudoplastic fluid and exhibited shear thinning fluid characteristics with values of flow behaviour index considerably less than 1. Both the storage and loss moduli of the pastes increased sharply initially and then dropped after reaching the gelatinization peak. The magnitude of the dynamic rheological parameters varied significantly (p < 0.05) between the cultivars. All the starch pastes were highly elastic than viscous as evidenced by the lower tan δ values. Structure property relationships were established between starches using principal component analysis. ARTICLE HISTORY

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Introduction to Natural Materials for Food Packaging

Ramesh

Rajeshkumar

Bhuvaneswari

et al. 2023

Natural Materials for Food Packaging Application

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Physico-chemical, thermal and rheological properties of starches isolated from newly released rice cultivars grown in Indian temperate climates

Cited by 57 publications

References 34 publications

Protein and starch characteristics of milled rice from different cultivars affected by transplantation date

Protein and starch characteristics of milled rice from different cultivars affected by transplantation date

Steady and dynamic shear rheology of starches from different oat cultivars in relation to their physicochemical and structural properties

Introduction to Natural Materials for Food Packaging

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