Structure of rice starch and its relation to cooked-rice texture

Ramesh, Manoharan; Ali, S. Zakiuddin; Bhattacharya, K. R.

doi:10.1016/s0144-8617(98)00125-8

Cited by 102 publications

(71 citation statements)

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“…it was proposed that the texture of cooked rice is also related to the fine structure of 53 amylopectin (Ramesh et al, 1999). Ong and Blanshard (1995) determined the amylose 54 content and the amylopectin fine structure of 11 cultivars of non-waxy rices, and confirmed 55 that the texture of cooked rice was critically controlled by the proportion of the longest and 56 shortest amylopectin chains but not the intermediate ones.…”

Section: Champagne Et Al 1998) 42mentioning

confidence: 93%

“…Among these, starch structure has 45 an important role in rice texture (Cameron et al, 2005; Ramesh, Zakiuddin Ali & 46 Bhattacharya, 1999). Starch is a branched glucose polymer comprising two types of 47 molecules: amylopectin (Ap) and amylose (Am).…”

Section: Champagne Et Al 1998) 42mentioning

confidence: 99%

“…Ong and Blanshard (1995) determined the amylose 54 content and the amylopectin fine structure of 11 cultivars of non-waxy rices, and confirmed 55 that the texture of cooked rice was critically controlled by the proportion of the longest and 56 shortest amylopectin chains but not the intermediate ones. Ramesh et al (1999) analyzed the 57 starch structure of 7 rice varieties, concluding that the content of all long linear chains, 58 including amylose if any, governed the texture of cooked rice. 59…”

Section: Champagne Et Al 1998) 42mentioning

confidence: 99%

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The importance of amylose and amylopectin fine structure for textural properties of cooked rice grains

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Please cite this article as: Li, H., Prakash, S., Nicholson, T.M., Fitzgerald, M.A., Gilbert, R.G., The importance of amylose and amylopectin fine structure for textural properties of cooked rice grains, Food Chemistry (2015), doi: http://dx.doi.org/10.1016/j.foodchem. 2015.09.112 This is a PDF file of an unedited manuscript that has been accepted for publication. As a service to our customers we are providing this early version of the manuscript. The manuscript will undergo copyediting, typesetting, and review of the resulting proof before it is published in its final form. Please note that during the production process errors may be discovered which could affect the content, and all legal disclaimers that apply to the journal pertain. 1The importance of amylose and amylopectin fine structure for

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Section: Champagne Et Al 1998) 42mentioning

confidence: 93%

Section: Champagne Et Al 1998) 42mentioning

confidence: 99%

Section: Champagne Et Al 1998) 42mentioning

confidence: 99%

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The importance of amylose and amylopectin fine structure for textural properties of cooked rice grains

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“…Among these, starch structure has an important role in rice texture (Cameron & Wang, 2005;Ramesh, Zakiuddin Ali & Bhattacharya, 1999). Starch is a branched glucose polymer comprising two types of molecules: amylopectin and amylose.…”

Section: Introductionmentioning

confidence: 99%

“…The amylose content has been considered to be the most important determinant of the eating quality of rice since the mid-1980s (Bhattacharya & Juliano, 1985). In the mid-1990s, it was proposed that the texture of cooked rice is also related to the fine structure of amylopectin (Ramesh, Zakiuddin Ali & Bhattacharya, 1999). Ong and Blanshard (1995) determined the amylose content and the amylopectin fine structure of 11 cultivars of nonwaxy rices, and confirmed that the texture of cooked rice was critically controlled by the proportion of the longest and shortest amylopectin chains but not the intermediate ones.…”

Section: Introductionmentioning

confidence: 99%

Understanding the texture of cooked rice from the molecular, instrumental and sensory levels

Li¹

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In recent years, consumer preferences have shifted towards better-quality rice, particularly towards varieties with good eating quality. Texture is an extremely important attribute for cooked rice and has been used as an indicator for consumer acceptance. Cooked rice texture is affected by a wide range of factors, such as the amylose content, postharvest processing, the milling ratio, the cooking method, etc., but the actual molecular reasons for the texture of cooked rice grains are still unclear. Since texture has been defined as a multidimensional characteristic that only humans can perceive, define, and measure, sensory descriptive analysis is a useful tool for characterizing texture properties of cooked rice. However, the cost associated with training and maintaining a descriptive panel has prompted many researchers to evaluate less costly and less time-consuming approaches. The overall objectives of this thesis are to explore the molecular mechanisms for the hardness and stickiness of cooked rice grains, increase understanding of the human textural perception of cooked rice, and develop an improved instrumental method to evaluate and/or predict the texture of cooked rice.The first chapter of this thesis reviews current understanding of the texture of cooked rice, which involves the factors affecting rice texture, the evaluation methods for cooked rice texture, and the scientific questions generating from the literature review and associating to the overall objectives of this thesis.In chapter 2, statistically and causally meaningful relationships are established between starch molecular structure (the molecular size distribution of whole (branched) starch and the chain length distribution of debranched starch) and texture (hardness and stickiness) of cooked rice grains. The amounts of amylose chains with degree of polymerization (DP) 100-20000, and of long amylopectin chains, positively correlate with hardness, while amylopectin chains with DP<70 and amylose molecular size both show negative correlations with hardness (p<0.05).There is also a significant negative correlation between stickiness and the amounts of long amylopectin chains (p<0.01). For rices with similar amylose content, the amount of amylose chains with DP 1000-2000 positively correlates with hardness while size negatively correlates with hardness (p<0.05). This indicates for the first time that, regardless of amylose content, rice varieties with smaller amylose molecular sizes and with higher proportions of

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Molecular and environmental factors determining grain quality in rice

Chen

Wang

Ouwerkerk

2012

Food and Energy Security

143

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Rice among other cereals is key to food security for at least half the world population. Since the 1960s, productivity of rice has largely been improved during the Green Revolution, which included development of new cultivars, irrigation infrastructure, new management techniques, and synthetic fertilizers and pesticides. Nowadays, scientists and breeders are more and more focused on improving the quality of rice for different purposes and markets. For instance, people in the Far East prefer sticky and soft rice, while in India, a non-sticky type is preferred. Consumers from developed countries ask mainly for grain with good cooking quality and eating characteristics, but in many developing regions, nutritional value is crucial as rice is the most consumed staple food. Grain quality is a general concept which covers many characteristics ranging from physical to biochemical and physiological properties. Starch and protein are the two main components of rice endosperm and therefore are key to quality. The knowledge of how starch and protein are synthesized, sorted, and stored in starch granules and protein bodies (PB) is important for rice breeding. Besides that, grain quality has been shown to be affected significantly by growing and environmental conditions, such as water availability, temperature, fertilizer application, drought, and salinity stresses. However, the signal transduction pathways controlling grain quality still remain largely unclear. In the following sections, we first briefly review the four main aspects of grain quality, followed by a discussion of the molecular and genetic basis of starch and seedstorage protein biosynthesis and the effects of environmental factors. Obviously, rice grain is also an important source of mineral micronutrients, as well as important vitamins. Storage of these also plays crucial roles in grain quality and nutritional value, but we will only discuss these aspects briefly in this review. Grain Quality Traits in Rice Major traits of grain qualityThe traits and parameters used to evaluate grain quality in rice vary across countries. However, four main quality traits are widely used to assess quality, namely milling properties, appearance, nutritional value, and cooking quality. After harvesting, rice seeds are milled to remove the outer husk and bran layers in order to produce different types of edible rice based on the requirements of the consumers. Thus, milling quality of the grain determines the final yield and the broken kernel rate of the milled rice, which is of concern for both breeders and farmers. Appearance is one of the crucial properties appealing consumers after milling. Cooking quality determines the easiness of cooking, as well as the firmness and stickiness of the cooked rice which is associated with eating properties. As one of the most important staple food in the world, nutritional value is also valued by consumers.Some criteria for the main quality traits are widely shared among the different rice-consuming regions. The

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Structure of rice starch and its relation to cooked-rice texture

Cited by 102 publications

References 35 publications

The importance of amylose and amylopectin fine structure for textural properties of cooked rice grains

The importance of amylose and amylopectin fine structure for textural properties of cooked rice grains

Understanding the texture of cooked rice from the molecular, instrumental and sensory levels

Molecular and environmental factors determining grain quality in rice

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