The importance of amylose and amylopectin fine structures for starch digestibility in cooked rice grains

Abidin, Syahariza Zainul; Sar, Seila; Hasjim, Jovin; Tizzotti, Morgan; Gilbert, Robert G.

doi:10.1016/j.foodchem.2012.08.053

Cited by 314 publications

(204 citation statements)

References 26 publications

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“…Studies on cooked rice flour showed that SDS is negatively correlated to short amylopectin branches but positively correlated to intermediate and long amylopectin branches, and the opposite trends were observed for RDS [8]. Similarly, a study on cooked rice grains found that digestion rate tends to increase with the increase of the chain length of long amylose chains, and tends to decrease with the proportions of long amylose chains and long amylopectin chains [163]. These trends are not observed in cooked pure starch [24], possibly because the presence of plant cell walls and proteins in grain and flour can decrease the gelatinization degree of starch and retard starch dispersion, retaining some degree of granular structure.…”

Section: Digestibilitymentioning

confidence: 98%

Causal Relations Among Starch Biosynthesis, Structure, and Properties

Wang

Henry

Gilbert

2014

Springer Science Reviews

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Starch, an important carbohydrate with widespread applications in human foods, animal feeds, and many industrial products, is synthesized by plants by the action of a complex system involving many enzymes. The differing activities of these enzymes contribute to variations in starch structure among different plant species, botanical organs, and genetic backgrounds, and thus affect the physicochemical properties and end-use functions of starch. The demand for starches with particular functional properties is increasing, but the ability to produce novel starches is still limited. Starches with specific properties can potentially be produced by biotechnical modification of the starch biosynthetic pathway; however, this requires further understanding of the starch biosynthesis-structureproperties relationships. This review summarizes the state of the art in the understanding of these causal relationships: the roles of the main starch-synthesizing enzymes on starch structure, hierarchical structure of starch, advanced molecular structure characterization methods, and impact of starch structure on some functional properties. A better understanding of these relationships among starch biosynthesis, structure, and properties provides direction for genetic modification and targeted breeding programs to produce starch with desired characteristics.

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Section: Digestibilitymentioning

confidence: 98%

Causal Relations Among Starch Biosynthesis, Structure, and Properties

Wang

Henry

Gilbert

2014

Springer Science Reviews

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“…Gilbert model (which only is applicable to Ap), a set of empirical parameters was used as 274 defined previously (Syahariza et al, 2013). These are the DP at the maximum of each peak, 275 donated X Ap1 , X Ap2 , and X Am , and the height ratio of each maximum relative to that of Ap1, 276 There are significant structural differences between these 3 categories of rice.…”

Section: Starch Molecular Structure 228mentioning

confidence: 99%

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

et al. 2016

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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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“…At DPs above 100, one sees the amylose chains. A feature which is seen in published data but has only been commented on recently [47] is the presence of at least three separate maxima in the amylose chains, at X ,250, 1 Â 10 3 , and 5 Â 10 3 , on the w de (log X) plot. This suggests more than one set of enzymatic processes for the amylose biosynthetic process.…”

Section: Techniques and Assumptionsmentioning

confidence: 85%

“…7 shows CLD data (a different rice starch to that of Fig. 6; the experimental details are the same as those in Syahariza et al [47] ) obtained using SEC; these data are shown both as log 10 N de (X) with a linear X axis, and as the corresponding weight distribution w de (log X) with a logarithmic X axis. These are obtained from the experimental SEC distribution using Eqns 1, 3, and 4.…”

Section: Techniques and Assumptionsmentioning

confidence: 94%

Characterization Methods for Starch-Based Materials: State of the Art and Perspectives

Witt

Gilbert

2013

Aust. J. Chem.

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Improving starch-containing materials, whether food, animal feed, high-tech biomaterials, or engineering plastics, is best done by understanding how biosynthetic processes and any subsequent processing control starch structure, and how this structure controls functional properties. Starch structural characterization is central to this. This review examines how information on the three basic levels of the complex multi-scale structure of starch -individual chains, the branching structure of isolated molecules, and the way these molecules form various crystalline and amorphous arrangements -can be obtained from experiment. The techniques include fluorophore-assisted carbohydrate electrophoresis, multipledetector size-exclusion chromatography, and various scattering techniques (light, X-ray, and neutron). Some examples are also given to show how these data provide mechanistic insight into how biosynthetic processes control the structure and how the various structural levels control functional properties.

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The importance of amylose and amylopectin fine structures for starch digestibility in cooked rice grains

Cited by 314 publications

References 26 publications

Causal Relations Among Starch Biosynthesis, Structure, and Properties

Causal Relations Among Starch Biosynthesis, Structure, and Properties

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

Characterization Methods for Starch-Based Materials: State of the Art and Perspectives

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