The contribution of lysophospholipids to pasting and thermal properties of nonwaxy rice starch

Tong, Chuan; Лю, Лэй; Waters, Daniel Le; Huang, Yan; Bao, Jinsong

doi:10.1016/j.carbpol.2015.07.001

Cited by 26 publications

(16 citation statements)

References 39 publications

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“…It is interesting to find that the TV (minimum viscosity) of rice starch are significantly ( p > .05) increased by the CMC addition. The PT for rice starch is about 82C which is consistent with 69.5–83.4C for rice starch reported by Tong, Liu, Waters, Huang, and Bao (), but lower than that for rice flour ranging from 83 to 94C reported by Rani and Bhattachrya (). Conversely, the addition of CMC increases the PT of rice starch.…”

Section: Resultssupporting

confidence: 89%

Effects of cellulose derivative hydrocolloids on pasting, viscoelastic, and morphological characteristics of rice starch gel

Sun

Zuo

Fang

et al. 2016

Journal of Texture Studies

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Gluten-free foods such as rice cake are essential for people who suffer from celiac disease which is a digestive disorder caused by the consumption of grains containing gluten. The use of CMC and HPMC represents the most widespread approach used to mimic gluten in the manufacture of gluten-free breads based on rice starch, due to their structure-building and water-binding properties. Therefore, it is necessary and crucial to investigate the physical-chemical properties such as pasting and rheological properties of the rice starch with these hydrocolloids. In addition, a better understanding of the interactions of CMC and HPMC on the rice starch could provide additional tools for selection of gluten free recipes with improved rheological and textural properties.

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Section: Resultssupporting

confidence: 89%

Effects of cellulose derivative hydrocolloids on pasting, viscoelastic, and morphological characteristics of rice starch gel

Sun

Zuo

Fang

et al. 2016

Journal of Texture Studies

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“…Starch–lipid interaction is an important contributing factor to starch digestibility in rice. Lysophospholipids are the major starch lipid in rice and lysophospholipid content is directly correlated with the apparent amylose content and although the role of lipids in starch digestibility is generally accepted, the role of native lipid in starch digestion has not been examined widely in rice.…”

Section: Rice Lipids 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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“…Simultaneously, the total tocol contents decreased from 37.67 mg/kg (brown rice) to 21.75 mg/kg (5.6% DOM), 16.92 mg/kg (8.0% DOM) and 11.58 mg/kg (9.6% DOM; Ha et al., ). It was noteworthy that the concentrations of phospholipid groups (including lysophosphocholine 14:0, 16:0, 18:0, 18:1, 18:2, and 18:3) increased nonlinearly with milling (Lim et al., ), which may be because phospholipid combined with starch to form amylose–lipid complex distributed in rice endosperm (Tong, Liu, Waters, Huang, & Bao, ).…”

Section: Effects Of Milling On Rice Grain Qualitymentioning

confidence: 99%

Impact of Postharvest Operations on Rice Grain Quality: A Review

Tong

Gao

Luo

et al. 2019

Comp Rev Food Sci Food Safe

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Postharvest operations, such as drying, storage, and milling, have been used to ameliorate the aging of rice grains and to achieve and maintain desirable rice grain quality, and thus play a key role in determining rice commercial quality and value. This review summarizes publications from the past decade and outlines the evidence supporting attribution of grain quality changes induced by postharvest processes to changes in the physical properties and chemical composition of the rice grain (starch, protein, lipids, and antioxidants). Rice drying mainly affects rice milling quality as rice kernel fissuring that may occur during drying leads to head rice yield reduction. Rice grain aging occurring during storage is inevitable and responsible for the changes in rice appearance, milling, eating, cooking, and nutritional quality. As milling significantly changes the chemical composition of rice by removing protein‐ and lipid‐rich bran layers, milling can alter the aging process of rice and also affect rice appearance, eating, and sensory quality, but mainly affects the nutritional quality. Therefore, drying methods, storage conditions, and milling methods warrant further research to achieve and maintain the desired rice grain quality. This review may contribute to better understanding of the impacts of postharvest processes on rice grain quality, and provide insights into potential improvements in these practices for rice production and utilization in the whole rice industry.

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The contribution of lysophospholipids to pasting and thermal properties of nonwaxy rice starch

Cited by 26 publications

References 39 publications

Effects of cellulose derivative hydrocolloids on pasting, viscoelastic, and morphological characteristics of rice starch gel

Effects of cellulose derivative hydrocolloids on pasting, viscoelastic, and morphological characteristics of rice starch gel

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

Impact of Postharvest Operations on Rice Grain Quality: A Review

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