Underlying reasons for waxy rice flours having different pasting properties

Zhu, Lijia; Liu, Qiaoquan; Sang, Yijun; Gu, Minghong; Shi, Yong‐Cheng

doi:10.1016/j.foodchem.2009.09.076

Cited by 143 publications

(136 citation statements)

References 27 publications

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“…The pasting profile is the most important characteristic and has been used to predict the end-use quality of various food products. On parboiling, considerable changes occur in the pasting parameters due to the order-disorder transitions taking place at the molecular level [1,9]. India has different geographical areas with diverse climatic conditions.…”

Section: Introductionmentioning

confidence: 99%

Effect of Soaking Temperature on Physical and Functional Properties of Parboiled Rice Cultivars Grown in Temperate Region of India

Mir¹,

Bosco²

2013

FNS

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The physical and functional properties of seven parboiled rice cultivars (Jehlum, K-332, Koshar, Pusa-3, SKAU-345, SKAU-382 and SR-1) were investigated at different soaking temperatures of 60˚C, 70˚C and 80˚C and it was compared with the brown raw rice of the respective cultivars. Parboiling was observed to decrease L* value and increase a* and b* values. The hardness of rice was significantly increased after parboiling and varied among the cultivars with the highest in Jehlum. Parboiling resulted in the decrease of pasting parameters with the increase in soaking temperature from 60˚C to 80˚C. The pasting characteristics of parboiled rice sample showed the typical behaviour having high initial viscosity, but lower peak viscosity in comparison to raw rice. The water absorption index and water solubility indices were subsequently increased with the increase in soaking temperature.

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Section: Introductionmentioning

confidence: 99%

Effect of Soaking Temperature on Physical and Functional Properties of Parboiled Rice Cultivars Grown in Temperate Region of India

Mir¹,

Bosco²

2013

FNS

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“…The effect of protease on pasting properties of flours was measured as described by Zhu et al (2010). Flours (2.8 g, db) were suspended in water (12.5 g) containing 18 mg of protease and incubated at 37°C for 30 min.…”

Section: Methodsmentioning

confidence: 99%

Factors Governing Pasting Properties of Waxy Wheat Flours

et al. 2015

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Cereal Chem. 92(5):529-535Waxy wheat (Triticum aestivum L.) contains endosperm starch lacking in amylose. To realize the full potential of waxy wheat, the pasting properties of hard waxy wheat flours as well as factors governing the pasting properties were investigated and compared with normal and partial waxy wheat flours. Starches isolated from six hard waxy wheat flours had similar pasting properties, yet their corresponding flours had very different pasting properties. The differences in pasting properties were narrowed after endogenous a-amylase activity in waxy wheat flours was inhibited by silver nitrate. Upon treatment with protease, the extent of protein digestibility influenced the viscosity profile in waxy wheat flours. Waxy wheat starch granules swelled extensively when heated in water and exhibited a high peak viscosity, but they fragmented at high temperatures, resulting in more rapid breakdown in viscosity. The extensively swelled and fragmented waxy wheat starch granules were more susceptible to a-amylase degradation than normal wheat starch. A combination of endogenous a-amylase activity and protein matrix contributed to a large variation in pasting properties of waxy wheat flours.

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“…[55,56] A general consensus is that starches with long branches display this nutritional quality due to the ability of long chains to form double helices (a type of recrystallization and retrogradation), which slows down the rate of digestion. [57,58] The amylose-extender mutant, defective in SBEIIa, produced high amylose starch. [59] Down-regulation of rice SBEIIb caused an increase in both long amylopectin chains and amylose chains, [52] and starch containing these long chains can undergo retrogradation during digestion.…”

Section: Techniques and Assumptionsmentioning

confidence: 99%

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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Underlying reasons for waxy rice flours having different pasting properties

Cited by 143 publications

References 27 publications

Effect of Soaking Temperature on Physical and Functional Properties of Parboiled Rice Cultivars Grown in Temperate Region of India

Effect of Soaking Temperature on Physical and Functional Properties of Parboiled Rice Cultivars Grown in Temperate Region of India

Factors Governing Pasting Properties of Waxy Wheat Flours

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

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