Water mobility, rheological and textural properties of rice starch gel

Lu, Shan; Chen, Jih-Jou; Chen, Yu-Kuo; Lii, Cheng-yi; Lai, Phoency F.-H.; Chen, Hua‐Han

doi:10.1016/j.jcs.2010.08.006

Cited by 35 publications

(22 citation statements)

References 23 publications

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“…that the SCS starch showed the biggest elasticity, the BCS took second place and the TCS had the smallest. Adhesiveness represented the degree of difficulty in breaking down the gel's internal structure . The order of adhesiveness was BCS > SCS > TCS starch, which was opposite to the order for AC and in accordance with the amylopectin crystallite content, and this result was in agreement with the available studies .…”

Section: Resultssupporting

confidence: 89%

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Rapid determination of the crude starch content of Coix seed and comparing the pasting and textural properties of the starches

Liu

Zhang

Xu³

et al. 2016

Starch Stärke

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The feasibility of near-infrared (NIR) spectroscopy for rapidly determining crude starch in different Coix seed varieties (big Coix seed (BCS), small Coix seed (SCS), and translucent Coix seed (TCS)) was investigated. The physicochemical properties of the starches were compared. Partial least-squares regression (PLSR) was applied to establish quantitative models. Competitive adaptive reweighted sampling (CARS) and genetic algorithms were used as variable selection methods, and the results showed CARS-PLSR had the best performances. The BCS and SCS starches had higher water-binding capacity, swelling power, solubility, relative crystallinity, peak viscosity, breakdown, hardness, and springiness than those of TCS starch. All these differences resulted from the amylose content and interactions between the amylose and the other components. These results suggest that the NIR spectral technique has the potential to determine crude starch in Coix seed, and the properties of three Coix seed starches are differently ascribed to cultivar variation.

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Section: Resultssupporting

confidence: 89%

“…Moreover, it is reported that the high protein content also decreased the starch gel hardness . Springiness, also known as “elasticity”, is measured as the extent of recovery of gel height . It can be seen from the Fig.…”

Section: Resultsmentioning

confidence: 90%

Rapid determination of the crude starch content of Coix seed and comparing the pasting and textural properties of the starches

Liu

Zhang

Xu³

et al. 2016

Starch Stärke

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show abstract

“…Since water influences both the flexibility and the molecular mobility of starch molecules, in a more concentrated gel, water molecules seem to have less mobility as they are close packed and more extensively hydrogen bonded to relatively large and immobile starch molecules (Lu et al ., ). At these high rice flour concentrations, there is not enough available water for the swelling of all starch granules.…”

Section: Resultsmentioning

confidence: 97%

Functional and thermorheological properties of rice flour gels for gluten‐free pasta applications

Fradinho

Sousa

Raymundo

2018

Int J of Food Sci Tech

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Based on the European Commission directives on circular economy, this work explores the functional and thermorheological properties of rice flour from broken kernels, a by-product from the rice industry, in order to evaluate its possible use in food applications, back into the value chain. Chemical and hydration properties of two rice varieties (Guiana -Indica spp, Ariete -Japonica spp) were accessed, as well as the impact of the rice variety on the texture and viscoelasticity of rice flour gels (6-26%). Both rice varieties presented statistically different physicochemical properties (protein, lipid and amylose contents), and hydration properties that support the distinct texture and rheology behaviour of gels obtained. Rheology results suggested the formation of a gel-network structure with high frequency dependence, especially at lower rice concentrations. Texture results suggest that both rice varieties could be suited for development of gluten-free products that require pre-gelatinised starch, such as pasta. The effect of gelatinised rice flour (10-25%) and gelatinised flour/rice flour ratio (40:60, 50:50, 60:40) on the physical properties and cooking quality of pasta were assessed. Better overall cooking quality and texture properties were obtained for the formulation with 20% gelatinised rice flour and 50:50 rice gel:rice flour ratio.

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“…The starch polymer is composed of two alpha glucans, namely amylose (the relatively liner constituent) and amylopectin (the highly branched constituent; Tester, Karkalas, & Qi, ). The higher retrogradation tendency, lower shear, thermal and pH stability, and syneresis make the use of native starches limited (Lu et al, ). Various chemical and physical modification methodologies have been extensively studied to thwart most of the aforementioned processing hurdles and manufacture starches with enhanced and stabilized functional characteristics.…”

Section: Introductionmentioning

confidence: 99%

Thermal, morphological, and physicochemical characteristics of succinylated–crosslinked rice starches

2019

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Background and objective Starches were isolated from two indigenous rice varieties of Pakistan, namely Basmati and Irri. Effect of succinylation followed by crosslinking was studied on thermal, physicochemical, and morphological characteristics of Basmati and Irri starches. Findings The percent succinylation and crosslinking were found to be (8.5, 5.9)% and (88.77, 47.49)%, respectively. SEM micrographs revealed surface erosion of starch granules after succinylation. However, modifications were not found to affect granular integrity of starches. The pasting temperature reduced but peak viscosity increased after succinylation. The reduction in peak viscosity of succinylated–crosslinked Irri and Basmati starches was 89% and 47%, respectively, when compared to their succinylated counterparts, which could be attributed to formation of diphosphate linkages after crosslinking. The DSC analysis suggested improvement in granular stability after dual modification. After 7 days of cold storage, native starch gels were found to have significantly higher hardness in comparison with single‐ and dual‐modified starches. Conclusions Significant physicochemical alterations occurred after aforementioned dual modification. Findings suggest the use of succinylated–crosslinked rice starches in frozen foods, weaning baby foods, and soft confectionary products. Significance and novelty Succinylation followed by crosslinking is a unique modification, which has never been reported on Pakistani Basmati and Irri rice starches. These findings provided fundamentals for the commercial applications of succinylated–crosslinked rice starches. Moreover, the use of inexpensive broken rice grains for preparation of dual‐modified starches could make product development cost‐effective.

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Water mobility, rheological and textural properties of rice starch gel

Cited by 35 publications

References 23 publications

Rapid determination of the crude starch content of Coix seed and comparing the pasting and textural properties of the starches

Rapid determination of the crude starch content of Coix seed and comparing the pasting and textural properties of the starches

Functional and thermorheological properties of rice flour gels for gluten‐free pasta applications

Thermal, morphological, and physicochemical characteristics of succinylated–crosslinked rice starches

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