The importance of amylopectin molecular size in determining the viscoelasticity of rice starch gels

Li, Hongyan; Lei, Ningyu; Yan, Shu; Yang, Jingyuan; Yu, Tian-Li; Wen, Yangyang; Wang, Jing; Sun, Baoguo

doi:10.1016/j.carbpol.2019.02.043

Cited by 39 publications

(23 citation statements)

References 20 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Rice starch with similar ACs can generate different gel networks due to differences in the amylopectin fine structure 31 . In this study, the amylopectin composition was found to contribute greatly to differences in eating quality in each group with similar AACs (Table 2).…”

Section: Discussionmentioning

confidence: 63%

Influence of starch fine structure and storage proteins on the eating quality of rice varieties with similar amylose contents

Zhang

Yan

et al. 2021

J Sci Food Agric

View full text Add to dashboard Cite

BACKGROUND Rice eating quality largely dictates consumer preference, and the demand for new rice varieties with excellent eating quality from farmers is increasing. Identification of factors contributing to eating quality is helpful for developing high‐quality rice varieties. RESULTS Two groups of rice with different apparent amylose content (AACs) were used in this study. One group contained four varieties with low AACs (8.8–9.4%), whereas the other contained four traditional varieties with medium AACs (17.2–17.5%). The physicochemical properties, starch fine structure and crystallinity and storage protein composition of the two groups were analyzed. We found that, in both groups, the rice varieties with high eating quality had more short‐chain amylopectin, lower glutelin and prolamin content, and a higher albumin content. In addition, the low‐AAC varieties produced opaque endosperms, which may result from an increased number of pores in the center of starch granules. CONCLUSIONS Both the fine structure of starch and the storage protein composition were closely related to rice eating quality. In both groups, short branch‐chain amylopectin, short‐chain amylopectin [degree of polymerization (DP) 6–12], and albumin had positive effects on eating quality. By contrast, long branch‐chain amylopectin, long‐chain amylopectin (DP 35–60), glutelin and prolamin had adverse effects on eating quality of rice. © 2020 Society of Chemical Industry

show abstract

Section: Discussionmentioning

confidence: 63%

Influence of starch fine structure and storage proteins on the eating quality of rice varieties with similar amylose contents

Zhang

Yan

et al. 2021

J Sci Food Agric

View full text Add to dashboard Cite

show abstract

“…However, there are no significant differences in SBV, Ptime, and PT. Previous studies have found that many factors, such as starch granule size and starch fine structure, affect pasting profiles [40,41]. Generally, rice starch comprising large starch granules will exhibit higher viscosity [40].…”

Section: Comparison Of Rice Starch Pasting Propertiesmentioning

confidence: 99%

“…Indeed, studies on the mutation of certain starch-biosynthesisrelated genes have shown that changes in starch fine structure can lead to dramatic changes in starch pasting profile [42,43]. There is convincing evidence that the pasting properties of starches are related to the internal molecular structure of the amylopectin therein, and that the number of B1 chains is negatively correlated with PKV, HPV, BDV, and CPV [14,41]. Furthermore, related studies have revealed that the small amylopectin molecules within starch granules are more easily leached from the granule and thus increase viscosity [44].…”

Section: Comparison Of Rice Starch Pasting Propertiesmentioning

confidence: 99%

Grain Quality and Starch Physicochemical Properties of Chalky Rice Mutant

Wang

Zhu

et al. 2021

Agronomy

View full text Add to dashboard Cite

Rice mutants with altered starch components and properties are important genetic resources for grain quality and starch structure analysis. Accordingly, in the present study, two mutants of the transcription factor OsbZIP09 were generated (osbzip09a and osbzip09b), and the rice grain quality and physicochemical starch properties of the mutant and wild-type lines were compared. The OsbZIP09 mutants exhibit a chalky grain owing to loosely packed, small, spherical starch granules in the ventral region of the endosperm. Furthermore, grain-quality profile analysis showed that OsbZIP09 deficiency leads to increased apparent amylose content but decreased gel consistency. Structural analysis of the mutant starches revealed that the mutant rice lines contain more amylopectin short chains and fewer intermediate chains, leading to lower crystallinity and lower gelatinization properties than those of the wild-type rice. Moreover, the OsbZIP09 mutants rice presented a significantly higher pasting curve and corresponding parameters than the wild-type rice. The results from this work strongly indicate that the transcription factor OsbZIP09 plays an important role in rice grain quality and starch fine structure modification, and extend our understanding of starch biosynthesis in rice endosperm.

show abstract

“…Oat is considered to be a potential source of low‐cost protein due to its higher protein content (9–20%) compared to other commercial cereal grains, such as corn, barley, wheat, and sorghum (Li et al., 2019b). The structural properties and protein fraction distribution of oat protein are different from those of other cereals.…”

Section: Oat Structure and Nutritional Profilementioning

confidence: 99%

The utilization of oat for the production of wholegrain foods: Processing technology and products

Mao

et al. 2021

Food Frontiers

Self Cite

View full text Add to dashboard Cite

Globally, oat is one of the most important but underutilized cereal grains. Oat grain is a health‐beneficial cereal crop with a high content of multiple nutrient substances. The desire of consumers for health has led to the exploration of functional ingredients and novel food‐processing techniques for oat grain. This review first evaluates the nutrient composition of oats, with a specific emphasis on oat starch, β‐glucans, proteins, and phenolics, which is an explanation for the health potential in terms of nutrition. Recently, oat grain has been used to develop functional foods and beverages and as an ingredient incorporated into other foods. Then, the processing methods of oat‐based foods in various physical formats, such as whole grain, flakes, and flour, are systematically summarized. In addition, the effects of bran and β‐glucan as food ingredients on the sensory and nutritional quality of products are also discussed. Finally, this review highlights the effects of interactions between β‐glucan, used as a potential natural multifunctional additive in food applications, and different components on the processing and nutritional properties of oat products. The objective of this review is to synthesize knowledge in the field to provide a comprehensive understanding of the nutritional composition and processing methods of oats and to demonstrate interactions between different components, thereby further benefiting the development of oats in food systems as a functional component and food additive to improve food quality, safety, and health functions.

show abstract

The importance of amylopectin molecular size in determining the viscoelasticity of rice starch gels

Cited by 39 publications

References 20 publications

Influence of starch fine structure and storage proteins on the eating quality of rice varieties with similar amylose contents

Influence of starch fine structure and storage proteins on the eating quality of rice varieties with similar amylose contents

Grain Quality and Starch Physicochemical Properties of Chalky Rice Mutant

The utilization of oat for the production of wholegrain foods: Processing technology and products

Contact Info

Product

Resources

About