The physicochemical properties of a spray dried glutinous rice starch biopolymer

Laovachirasuwan, Pornpun; Peerapattana, Jomjai; Srijesdaruk, Voranuch; Chitropas, Padungkwan; Otsuka, Makoto

doi:10.1016/j.colsurfb.2010.02.004

Cited by 56 publications

(32 citation statements)

References 17 publications

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“…Thermal temperatures relevant to gelatinization of PG-JF were significantly higher than those of native starch, with a much lower DH. This is similar to the thermal behavior of spray-dried, pregelatinized glutinous rice starch (Laovachirasuwan et al, 2010). The increase in gelatinization temperature, compared to native starch, could be due to the colloidal molecular structure of the starch granule, amylopectin chain length, and reordering of the crystalline structure after heat treatment.…”

Section: Thermal Propertiessupporting

confidence: 54%

“…The development of new modified starches with different properties from or combined of the existing starches is greatly welcome as there are a number of applications awaiting the appropriate excipients (Laovachirasuwan, Peerapattana, Srijesdaruk, Chitropas, & Otsuka, 2010). Chemical and physical modifications have been common techniques used to obtain modified starches with improved physicochemical and functional properties compared to those of native starch (Wang, Pan, Miao, & Xu, 2010).…”

Section: Introductionmentioning

confidence: 99%

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Preparation and physicochemical properties of modified jackfruit starches

Kittipongpatana

2011

LWT - Food Science and Technology

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Section: Thermal Propertiessupporting

confidence: 54%

Section: Introductionmentioning

confidence: 99%

Preparation and physicochemical properties of modified jackfruit starches

Kittipongpatana

2011

LWT - Food Science and Technology

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“…However, these methods require long reaction times and heating. Among the physical methods to modify rice starch, gelatinization is the simplest and is typically achieved either by drum‐drying 3, spray‐drying 4, or extrusion 5 techniques. Gelatinization results in starch granule‐swelling, loss of birefringence and crystallinity, disruption of granule structure, and some level of molecular depolymerization 6–9.…”

Section: Introductionmentioning

confidence: 99%

Porous rice powder from the precipitation of gelatinized flour or starch paste with ethanol

et al. 2012

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Hot paste obtained by autoclaving (130°C, 25 psi, 20–30 min) a 5–7% w/w rice flour or starch slurry was precipitated with ethanol (three extractions) to produce a dry, porous, pregelatinized powder with an average particle size of 75.0 µm (flour‐derived powder) and 41.6 µm (starch‐derived powder). The microstructure of the individual particles was characterized by an interconnecting lattice of irregularly shaped vesicles, and with cavities of varying size and shape. The vesicular network was relatively thinner and finer for the starch‐derived products compared with the flour‐derived ones. In comparison with native flour and starch, the bulk density of pregelatinized powders decreased; solvent uptake (water, oil, and alcohol), swelling power, and in vitro starch digestibility increased; whereas, gel consistency, freeze–thaw stability, and AAM content sparingly changed. Changes in morphological and physicochemical properties were generally more evident on the starch‐derived products compared with the flour‐derived counterparts. To some extent, changes in properties were also affected by severity of the gelatinization treatment (varying slurry concentration and autoclaving duration). The pregelatinized rice products as developed may be useful in food and non‐food applications.

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“…Normally, non-glutinous rice starch granules display large polyhedral and irregularlyshaped granules [Kang et al, 2006]. On the other hand, glutinous rice starch is comprised of polygonal-shaped granules with a non-porous and smooth surface [Laovachirasuwan et al, 2010]. Therefore, starch granules in YR rice, which shows glutinous traits, have a smaller crystal and polygonal structure than those of other non-glutinous rice granules (KB, IB).…”

Section: Resultsmentioning

confidence: 99%

“…The amylase content of rice is the critical factor of estimating rice quality in terms of cooking and pasting properties. As determined by the Juliano method [Laovachirasuwan et al, 2010], amylose contents of giant embryo (YR, KB) and normal embryo (IB) brown rice were 5.5±0.6 (YR), 14.7±0.8 (KB), and 16.5±0.5% (IB). Consequently, YR rice has a good potential to improve the processing property of a glutinous traditional Asian dessert.…”

Section: Resultsmentioning

confidence: 99%

Comparative analysis of physicochemicals and antioxidative properties of new giant embryo mutant, YR23517Acp79, in rice (Oryza sativa L.)

Seo

Kim

Park

et al. 2011

J Korean Soc Appl Biol Chem

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Nutritional and physicochemical properties of new giant embryo mutant rice (YR23517Acp79, YR) were analyzed. YR exhibited increased total protein (9.3±0.3%), lipid (3.7±1.1%), amino acid (663.28±1.9 mg/g), and mineral contents (Ca=284.0±6.2, Mg=1417.5±13.6 mg/kg). In YR brown rice four major physicochemicals, including gamma-aminobutyric acid (brown rice= 0.46±0.014 mg/g), γ-oryzanol (0.43±0.021 mg/g), vitamin B 1 (6.42±0.3 mg/kg), and tocopherols (alpha= 2.68±0.1, beta=0.11±0.01, gamma=0.05±0.001 mg/100 g) increased in comparison to reported giant embryo (Keunnunbyeo, KB) and normal embryo rice (Ilmibyeo, IB). YR showed higher scavenging activities against 1,1-diphenyl-2-picrylhydrazyl (0.2 g/mL=57.1±2.25) and 2,2'-Azinobis(3-ethylbenzothiazoline-6-sulfonic acid) (0.2 g/mL=50.2±1.45) radicals but also inhibited lipopolysaccharide-induced nitric oxide production without cytotoxicity. These results indicate YR is a high quality functional rice due to its high nutrition content and antioxidant effects of physicochemicals.

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The physicochemical properties of a spray dried glutinous rice starch biopolymer

Cited by 56 publications

References 17 publications

Preparation and physicochemical properties of modified jackfruit starches

Preparation and physicochemical properties of modified jackfruit starches

Porous rice powder from the precipitation of gelatinized flour or starch paste with ethanol

Comparative analysis of physicochemicals and antioxidative properties of new giant embryo mutant, YR23517Acp79, in rice (Oryza sativa L.)

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