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Rostamabadi H, Yildirim-Yalcin M, Demirkesen I, Toker OS, Colussia R, do Nascimentob LÁ, Şahin S, Falsafi SR. Improving physicochemical and nutritional attributes of rice starch through green modification techniques. Food Chem 2024; 458:140212. [PMID: 38943947 DOI: 10.1016/j.foodchem.2024.140212] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/18/2024] [Revised: 06/05/2024] [Accepted: 06/22/2024] [Indexed: 07/01/2024]
Abstract
Rice, has long been an inseparable part of the human diet all over the world. As one of the most rapidly growing crops, rice has played a key role in securing the food chain of low-income food-deficit countries. Starch is the main component in rice granules which other than its nutritional essence, plays a key role in defining the physicochemical attributes of rice-based products. However, rice starch suffers from weak techno-functional characteristics (e.g., retrogradability of pastes, opacity of gels, and low shear/temperature resistibility. Green modification techniques (i.e. Non-thermal methods, Novel thermal (e.g., microwave, and ohmic heating) and enzymatic approaches) were shown to be potent tools in modifying rice starch characteristics without the exertion of unfavorable chemical reagents. This study corroborated the potential of green techniques for rice starch modification and provided deep insight for their further application instead of unsafe chemical methods.
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Affiliation(s)
- Hadis Rostamabadi
- Department of Food Science and Technology, School of Nutrition and Food Science, Nutrition and Food Security Research Center, Isfahan University of Medical Sciences, Isfahan, Iran
| | - Meral Yildirim-Yalcin
- Istanbul Aydin University, Engineering Faculty, Food Engineering Department, 34295, Istanbul, Turkey
| | - Ilkem Demirkesen
- Department of Animal Health, Food and Feed Research, General Directorate of Agricultural Research and Policies, Ministry of Agriculture and Forestry, Ankara, Turkey
| | - Omer Said Toker
- Yildiz Technical University, Chemical and Metallurgical Engineering Faculty, Food Engineering Department, 34210, Istanbul, Turkey
| | - Rosana Colussia
- Center for Pharmaceutical and Food Chemical Sciences, Federal University of Pelotas, Pelotas, University Campus, s/n, 96010-900, Pelotas, RS, Brazil
| | - Lucas Ávila do Nascimentob
- Department of Agroindustrial Science and Technology, Federal University of Pelotas, Pelotas, University Campus, s/n, 96010-900, Pelotas, RS, Brazil
| | - Selin Şahin
- Faculty of Engineering, Chemical Engineering Department, Division of Unit Operations and Thermodynamics, Istanbul University-Cerrahpaşa, Avcilar, 34320, Istanbul, Turkey
| | - Seid Reza Falsafi
- Food Science and Technology Division, Agricultural Engineering Research Department, Safiabad Agricultural and Natural Resources Research and Education Center, (AREEO), Dezful, Iran.
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Park J, Chung HJ, Park HY, Park HJ, Oh SK. Comparative analysis of malt quality and starch characteristics of three South Korean barley cultivars. Food Sci Biotechnol 2024; 33:1135-1145. [PMID: 38440675 PMCID: PMC10908982 DOI: 10.1007/s10068-023-01419-6] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/14/2023] [Revised: 07/19/2023] [Accepted: 08/10/2023] [Indexed: 03/06/2024] Open
Abstract
In this study, malt was produced in pilot-scale facilities and conditioned using three barley (Hordeum vulgare L.) cultivars in South Korea (Heugho, Hopum, and Kwangmaeg). Quality and starch characteristics were compared. The starch content was considerably reduced in all malts. Coleoptile elongation was higher in Heugho (HHM; 85.7% ± 12.6%) and Hopum (HPM; 83.9% ± 10.7%) than in Kwangmaeg (KMM; 78.1% ± 9.9%) malt. Malt yield ranged from 81.8 to 84.9%, with no significant difference. All samples presented type A crystallinity, and granules showed discoid shapes. After malting, the mono- and di-saccharide contents (not including sucrose) were increased. The fermentable sugar level was the highest in HHM, whereas non-fermentable sugar was the highest in KMM. These results suggest that HPM enables efficient scarification based on the rapid degradation of starch, while Heugho barley and HHM have a high potential for beer and malt production, respectively. Supplementary Information The online version contains supplementary material available at 10.1007/s10068-023-01419-6.
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Affiliation(s)
- Jiyoung Park
- Department of Central Area Crop Science, National Institute of Crop Science (NICS), Rural Development Administration (RDA), 126 Suin-ro, Kwonseon-gu, Suwon, Gyeonggi 16429 Republic of Korea
| | - Hyun-Jung Chung
- Division of Food and Nutrition, Chonnam National University, Gwangju, 61186 Republic of Korea
| | - Hye Young Park
- Department of Central Area Crop Science, National Institute of Crop Science (NICS), Rural Development Administration (RDA), 126 Suin-ro, Kwonseon-gu, Suwon, Gyeonggi 16429 Republic of Korea
| | - Hyun-Jin Park
- Department of Biotechnology, College of Life Sciences and Biotechnology, Korea University, 145 Anam-ro, Seongbuk-gu, Seoul, 02841 Republic of Korea
| | - Sea-Kwan Oh
- National Institute of Crop Science (NICS), Rural Development Administration (RDA), 251 Chungyel-ro, Chuncheon, Gangwon 24219 Republic of Korea
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3
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Ouyang J, Wang C, Huang Q, Guan Y, Zhu Z, He Y, Jiang G, Xiong Y, Li X. Correlation between in vitro starch digestibility and starch structure/physicochemical properties in rice. Int J Biol Macromol 2024; 263:130316. [PMID: 38382778 DOI: 10.1016/j.ijbiomac.2024.130316] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/07/2023] [Revised: 01/18/2024] [Accepted: 02/18/2024] [Indexed: 02/23/2024]
Abstract
Natural resistant starch (RS) in rice provides human health benefits, and its concentration in rice is influenced by the structure and physicochemical properties of starch. The native starch structures and physicochemical properties of three rice varieties, QR, BR58, and BR50, and their relationships to in vitro digestibility were studied. The starch granules in all three varieties were irregular or polyhedral in shape. There were a few oval granules and a few pinhole structures in QR, no oval granules but a higher number of pinholes in BR58, and no oval granules and pinholes in BR50. QR is a low-amylose (13.8 %), low-RS (0.2 %) variety. BR58 is a low-amylose (15.3 %), high-RS (6.5 %) variety. BR50 is a high-amylose (26.7 %), high-RS (8.3 %) variety. All three starches exhibited typical A-type diffraction patterns. Starch molecular weight, chain length distribution, starch branching degree, pasting capabilities, and thermal properties differed considerably between the rice starches. The RS contents of the rice starch varieties were positively correlated with AAC, Mw/Mn, Mz/Mn, peak 3, B, PTime, and Tp and negatively correlated with Mn, peak 2, DB, PV, and BD, according to Pearson's correlation analysis. These findings may be helpful for the breeding and development of high-RS rice varieties.
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Affiliation(s)
- Jie Ouyang
- Chongqing Academy of Agricultural Sciences, Chongqing 401329, China; Chongqing Zhongyi Seed Industry Co., Ltd, Chongqing 400060, China; Chongqing Key Laboratory of Hybrid Rice Breeding, Chongqing 400060, China
| | - Chutao Wang
- Chongqing Academy of Agricultural Sciences, Chongqing 401329, China; Chongqing Zhongyi Seed Industry Co., Ltd, Chongqing 400060, China; Chongqing Key Laboratory of Hybrid Rice Breeding, Chongqing 400060, China
| | - Qianlong Huang
- Chongqing Academy of Agricultural Sciences, Chongqing 401329, China; Chongqing Zhongyi Seed Industry Co., Ltd, Chongqing 400060, China; Chongqing Key Laboratory of Hybrid Rice Breeding, Chongqing 400060, China
| | - Yusheng Guan
- Chongqing Academy of Agricultural Sciences, Chongqing 401329, China; Chongqing Zhongyi Seed Industry Co., Ltd, Chongqing 400060, China; Chongqing Key Laboratory of Hybrid Rice Breeding, Chongqing 400060, China
| | - Zichao Zhu
- Chongqing Academy of Agricultural Sciences, Chongqing 401329, China; Chongqing Zhongyi Seed Industry Co., Ltd, Chongqing 400060, China; Chongqing Key Laboratory of Hybrid Rice Breeding, Chongqing 400060, China
| | - Yongxin He
- Chongqing Academy of Agricultural Sciences, Chongqing 401329, China; Chongqing Zhongyi Seed Industry Co., Ltd, Chongqing 400060, China; Chongqing Key Laboratory of Hybrid Rice Breeding, Chongqing 400060, China
| | - Gang Jiang
- Chongqing Academy of Agricultural Sciences, Chongqing 401329, China; Chongqing Zhongyi Seed Industry Co., Ltd, Chongqing 400060, China; Chongqing Key Laboratory of Hybrid Rice Breeding, Chongqing 400060, China
| | - Ying Xiong
- Chongqing Academy of Agricultural Sciences, Chongqing 401329, China; Chongqing Zhongyi Seed Industry Co., Ltd, Chongqing 400060, China; Chongqing Key Laboratory of Hybrid Rice Breeding, Chongqing 400060, China
| | - Xianyong Li
- Chongqing Academy of Agricultural Sciences, Chongqing 401329, China; Chongqing Zhongyi Seed Industry Co., Ltd, Chongqing 400060, China; Chongqing Key Laboratory of Hybrid Rice Breeding, Chongqing 400060, China.
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Park J, Kim HS. Rice-Based Gluten-Free Foods and Technologies: A Review. Foods 2023; 12:4110. [PMID: 38002168 PMCID: PMC10670158 DOI: 10.3390/foods12224110] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/16/2023] [Revised: 11/04/2023] [Accepted: 11/08/2023] [Indexed: 11/26/2023] Open
Abstract
Rice, one of the most widely consumed staples worldwide, serves as a versatile gluten-free substitute. However, review articles on technological developments in grain-free production focusing on rice are scarce. This review assesses various research results concerning the quality attributes of rice-based gluten-free foods, including bread, pasta, and beer. To optimize the key attributes in processed products, such as dough leavening in bread and the physical and cooking properties of noodles and pasta, research has focused on blending different gluten-free grains and incorporating additives that mimic the gluten function. Additionally, various processing technologies, such as starch preprocessing and extrusion puffing processes, have been employed to boost the quality of rice-based gluten-free products. Today, a variety of products, including bread, noodles, and beer, use rice as a partial replacement for barley or wheat. With rapid advancements in technology, a noticeable portion of consumers now shows a preference for products containing rice as a substitute. This trend indicates that rice-based gluten-free foods can be enhanced by leveraging the latest developments in gluten-free product technologies, particularly in countries where rice is a staple or is predominantly cultivated.
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Affiliation(s)
- Jiyoung Park
- Department of Central Area Crop Science, National Institute of Crop Science (NICS), Rural Development Administration (RDA), 126 Suin-ro, Kwonseon-gu, Suwon 16429, Gyeonggi, Republic of Korea
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Habibpourmehraban F, Masoomi-Aladizgeh F, Haynes PA. Effect of ABA Pre-Treatment on Rice Plant Transcriptome Response to Multiple Abiotic Stress. Biomolecules 2023; 13:1554. [PMID: 37892236 PMCID: PMC10604926 DOI: 10.3390/biom13101554] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/01/2023] [Revised: 10/17/2023] [Accepted: 10/18/2023] [Indexed: 10/29/2023] Open
Abstract
Half of the world's population depends on rice plant cultivation, yet environmental stresses continue to substantially impact the production of one of our most valuable staple foods. The aim of this study was to investigate the changes in the transcriptome of the IAC1131 rice genotype when exposed to a suite of multiple abiotic stresses, either with or without pre-treatment with the plant hormone ABA (Abscisic acid). Four groups of IAC1131 rice plants were grown including control plants incubated with ABA, non-ABA-incubated control plants, stressed plants incubated with ABA, and non-ABA-incubated stressed plants, with leaf samples harvested after 0 days (control) and 4 days (stressed). We found that high concentrations of ABA applied exogenously to the control plants under normal conditions did not alter the IAC1131 transcriptome profile significantly. The observed changes in the transcriptome of the IAC1131 plants in response to multiple abiotic stress were made even more pronounced by ABA pre-treatment, which induced the upregulation of a significant number of additional genes. Although ABA application impacted the plant transcriptome, multiple abiotic stress was the dominant factor in modifying gene expression in the IAC1131 plants. Exogenous ABA application may mitigate the effects of stress through ABA-dependent signalling pathways related to biological photosynthesis functions. Pre-treatment with ABA alters the photosynthesis function negatively by reducing stomatal conductance, therefore helping plants to conserve the energy required for survival under unfavourable environmental conditions.
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Affiliation(s)
- Fatemeh Habibpourmehraban
- School of Natural Sciences, Macquarie University, North Ryde, NSW 2109, Australia; (F.H.); (F.M.-A.)
- Biomolecular Discovery Research Centre, Macquarie University, North Ryde, NSW 2109, Australia
| | - Farhad Masoomi-Aladizgeh
- School of Natural Sciences, Macquarie University, North Ryde, NSW 2109, Australia; (F.H.); (F.M.-A.)
- Biomolecular Discovery Research Centre, Macquarie University, North Ryde, NSW 2109, Australia
| | - Paul A. Haynes
- School of Natural Sciences, Macquarie University, North Ryde, NSW 2109, Australia; (F.H.); (F.M.-A.)
- Biomolecular Discovery Research Centre, Macquarie University, North Ryde, NSW 2109, Australia
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Park J, Park HY, Chung HJ, Oh SK. Starch Structure of Raw Materials with Different Amylose Contents and the Brewing Quality Characteristics of Korean Rice Beer. Foods 2023; 12:2544. [PMID: 37444283 DOI: 10.3390/foods12132544] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/15/2023] [Revised: 06/27/2023] [Accepted: 06/28/2023] [Indexed: 07/15/2023] Open
Abstract
This study aimed to explore suitable processing materials for rice beer (RB) production by analyzing the starch structure of the raw materials utilized for brewing beer and the quality characteristics of RB. We used malt, employing the Heugho cultivar as the main ingredient, and produced beer containing 30% rice. The regular amylose-containing cultivars Samgwang (SA) and Hangaru (HA) and the high-amylose-containing cultivar Dodamssal (DO) were used as adjuncts. Distribution of the short molecular chains of the starch amylopectin was the highest for SA and malt at 29.3% and 27.1%, respectively. Glucose content was the highest in the wort prepared with 100% malt and 30% SA + 70% malt. The alcohol content in SA RB and HA RB was higher than that in beer prepared with 100% malt. DO RB had the least bitterness and volatile components, such as acetaldehyde and ethyl acetate. The three rice cultivars tested in this study are suitable as starch adjuncts for RB production. The characteristics of RBs varied depending on the molecular structure of the ingredients, irrespective of their amylose contents. SA could be considered a craft beer with quality characteristics and rich flavor components, similar to 100% malt beer, compared to other RBs.
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Affiliation(s)
- Jiyoung Park
- Department of Central Area Crop Science, National Institute of Crop Science (NICS), Rural Development Administration (RDA), Suwon 16429, Republic of Korea
| | - Hye Young Park
- Department of Central Area Crop Science, National Institute of Crop Science (NICS), Rural Development Administration (RDA), Suwon 16429, Republic of Korea
| | - Hyun-Jung Chung
- Division of Food and Nutrition, Chonnam National University, Gwangju 61186, Republic of Korea
| | - Sea-Kwan Oh
- National Institute of Crop Science (NICS), Rural Development Administration (RDA), Chuncheon 24219, Republic of Korea
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7
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Sidar A, Voshol GP, Vijgenboom E, Punt PJ. Novel Design of an α-Amylase with an N-Terminal CBM20 in Aspergillus niger Improves Binding and Processing of a Broad Range of Starches. Molecules 2023; 28:5033. [PMID: 37446690 DOI: 10.3390/molecules28135033] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/29/2023] [Revised: 06/17/2023] [Accepted: 06/26/2023] [Indexed: 07/15/2023] Open
Abstract
In the starch processing industry including the food and pharmaceutical industries, α-amylase is an important enzyme that hydrolyses the α-1,4 glycosidic bonds in starch, producing shorter maltooligosaccharides. In plants, starch molecules are organised in granules that are very compact and rigid. The level of starch granule rigidity affects resistance towards enzymatic hydrolysis, resulting in inefficient starch degradation by industrially available α-amylases. In an approach to enhance starch hydrolysis, the domain architecture of a Glycoside Hydrolase (GH) family 13 α-amylase from Aspergillus niger was engineered. In all fungal GH13 α-amylases that carry a carbohydrate binding domain (CBM), these modules are of the CBM20 family and are located at the C-terminus of the α-amylase domain. To explore the role of the domain order, a new GH13 gene encoding an N-terminal CBM20 domain was designed and found to be fully functional. The starch binding capacity and enzymatic activity of N-terminal CBM20 α-amylase was found to be superior to that of native GH13 without CBM20. Based on the kinetic parameters, the engineered N-terminal CBM20 variant displayed surpassing activity rates compared to the C-terminal CBM20 version for the degradation on a wide range of starches, including the more resistant raw potato starch for which it exhibits a two-fold higher Vmax underscoring the potential of domain engineering for these carbohydrate active enzymes.
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Affiliation(s)
- Andika Sidar
- Institute of Biology Leiden, Leiden University, 2333 BE Leiden, The Netherlands
- Department of Food and Agricultural Product Technology, Gadjah Mada University, Yogyakarta 55281, Indonesia
| | - Gerben P Voshol
- Institute of Biology Leiden, Leiden University, 2333 BE Leiden, The Netherlands
- GenomeScan, 2333 BZ Leiden, The Netherlands
| | - Erik Vijgenboom
- Institute of Biology Leiden, Leiden University, 2333 BE Leiden, The Netherlands
| | - Peter J Punt
- Institute of Biology Leiden, Leiden University, 2333 BE Leiden, The Netherlands
- Ginkgo Bioworks, 3704 HE Zeist, The Netherlands
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Park J, Oh SK, Doo M, Chung HJ, Park HJ, Chun H. Effects of Consuming Heat-Treated Dodamssal Brown Rice Containing Resistant Starch on Glucose Metabolism in Humans. Nutrients 2023; 15:nu15102248. [PMID: 37242130 DOI: 10.3390/nu15102248] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/26/2023] [Revised: 05/04/2023] [Accepted: 05/08/2023] [Indexed: 05/28/2023] Open
Abstract
Rice is a major source of carbohydrates. Resistant starch (RS) is digested in the human small intestine but fermented in the large intestine. This study investigated the effect of consuming heat-treated and powdered brown rice cultivars 'Dodamssal' (HBD) and 'Ilmi' (HBI), with relatively high and less than 1% RS content, respectively, on the regulation of glucose metabolism in humans. Clinical trial meals were prepared by adding ~80% HBI or HBD powder to HBI and HBD meals, respectively. There was no statistical difference for protein, dietary fiber, and carbohydrate content, but the median particle diameter was significantly lower in HBI meals than in HBD meals. The RS content of HBD meals was 11.4 ± 0.1%, and the HBD meals also exhibited a low expected glycemic index. In a human clinical trial enrolling 36 obese participants, the homeostasis model assessment for insulin resistance decreased by 0.05 ± 0.14% and 1.5 ± 1.40% after 2 weeks (p = 0.021) in participants in the HBI and HBD groups, respectively. The advanced glycation end-product increased by 0.14 ± 0.18% in the HBI group and decreased by 0.06 ± 0.14% in the HBD group (p = 0.003). In conclusion, RS supplementation for 2 weeks appears to have a beneficial effect on glycemic control in obese participants.
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Affiliation(s)
- Jiyoung Park
- Department of Central Area Crop Science, National Institute of Crop Science (NICS), Rural Development Administration (RDA), 126 Suin-ro, Kwonseon-gu, Suwon 16429, Republic of Korea
| | - Sea-Kwan Oh
- National Institute of Crop Science (NICS), Rural Development Administration (RDA), Wanju 55365, Republic of Korea
| | - Miae Doo
- Department of Food and Nutrition, Kunsan National University, Gunsan 54150, Republic of Korea
| | - Hyun-Jung Chung
- Division of Food and Nutrition, Chonnam National University, Gwangju 61186, Republic of Korea
| | - Hyun-Jin Park
- Department of Biotechnology, College of Life Sciences and Biotechnology, Korea University, 145 Anam-ro, Seongbuk-gu, Seoul 02841, Republic of Korea
| | - Hyejin Chun
- Department of Family Medicine, Ewha Womans University College of Medicine, Seoul 07804, Republic of Korea
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Seong GU, Kim JY, Kim JS, Jeong SU, Cho JH, Lee JY, Lee SB, Kabange NR, Park DS, Moon KD, Kang JW. Quality Characteristics of Rice-Based Ice Creams with Different Amylose Contents. Foods 2023; 12:foods12071518. [PMID: 37048338 PMCID: PMC10094488 DOI: 10.3390/foods12071518] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/27/2023] [Revised: 03/24/2023] [Accepted: 03/31/2023] [Indexed: 04/07/2023] Open
Abstract
Ice cream consumption has increased over the years. In this study, we investigated the potential of using rice varieties with varying amylose contents for ice cream production. We analyzed the physical and chemical properties and sensory quality characteristics (appearance, taste, texture, chewiness, aroma, and rice flavor) of rice-based ice cream made from five varieties with low and high amylose levels. To make the ice cream, we ground rice into a fine powder and combined it with skim milk powder, butter, sugar, glycerin esters of fatty acids, locust bean gum, and water to form a gelatinized mixture. This mixture was then aged, frozen, and hardened. The ice cream’s key quality characteristics, such as viscosity (2170–25,030 cP), hardness (4.27–49.55 N cm−2), and overrun (17.95–46.99%), showed a wide range. Ice cream made from Saemimyeon (high amylose content rice variety) exhibited the highest hardness value (49.55 N cm−2) among the varieties tested, but had relatively low viscosity (4030 cP), overrun (17.95%), and drip-through (0.75 g/min) values. These findings suggest that rice varieties with different amylose contents are suitable for making ice cream and have the potential to expand the rice processing market and increase its value.
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Affiliation(s)
- Gi-Un Seong
- Department of Southern Area Crop Science, National Institute of Crop Science, Rural Development Administration, Miryang 50424, Republic of Korea
| | - Ji-Yoon Kim
- School of Food Science and Technology, Kyungpook National University, Daegu 41566, Republic of Korea
| | - Jung-Soo Kim
- School of Food Science and Technology, Kyungpook National University, Daegu 41566, Republic of Korea
| | - Sae-Ul Jeong
- School of Food Science and Technology, Kyungpook National University, Daegu 41566, Republic of Korea
| | - Jun-Hyeon Cho
- National Institute of Crop Science, Rural Development Administration, Sangju 37139, Republic of Korea
| | - Ji-Yoon Lee
- Department of Southern Area Crop Science, National Institute of Crop Science, Rural Development Administration, Miryang 50424, Republic of Korea
| | - Sais-Beul Lee
- Department of Southern Area Crop Science, National Institute of Crop Science, Rural Development Administration, Miryang 50424, Republic of Korea
| | - Nkulu-Rolly Kabange
- Department of Southern Area Crop Science, National Institute of Crop Science, Rural Development Administration, Miryang 50424, Republic of Korea
| | - Dong-Soo Park
- Department of Southern Area Crop Science, National Institute of Crop Science, Rural Development Administration, Miryang 50424, Republic of Korea
| | - Kwang-Deog Moon
- School of Food Science and Technology, Kyungpook National University, Daegu 41566, Republic of Korea
| | - Ju-Won Kang
- Department of Southern Area Crop Science, National Institute of Crop Science, Rural Development Administration, Miryang 50424, Republic of Korea
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Zhao X, Li X, Guo R, Wang X, Zeng L, Wen X, Huang Q. Different oil-modified cross-linked starches: In vitro digestibility and its relationship with their structural and rheological characteristics. Food Chem 2023; 418:135991. [PMID: 37023669 DOI: 10.1016/j.foodchem.2023.135991] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/15/2022] [Revised: 02/23/2023] [Accepted: 03/17/2023] [Indexed: 04/08/2023]
Abstract
This study investigated the structure, rheological behaviors and in vitro digestibility of oil-modified cross-linked starches (Oil-CTS). Gelatinized Oil-CTS were hard to be digested due to its intact granule shapes and the presence of surface-oil, which acted as physical barriers that inhibited the diffusion and penetration of enzymes to starch. Besides, the less amylose content in Oil-CTS (23.19-26.96%) than other starches (26.84-29.20%) contributed to its low digestibility because amylose with less α-1,6 linkages was more easily attacked by amyloglucosidase than amylopectin. Moreover, heat treatment during oil could shorten the amylopectin chain length and destroy the ordered structures, thus increasing enzymatic hydrolysis on starch. Pearson correlation analysis indicated rheological parameters were not significantly correlated with digestion parameters (p > 0.05). Overall, despite the damage caused by heat to molecular structures, physical barrier effect caused by surface-oil layers and integrity of swollen granules was the most critical contributor to the low digestibility of Oil-CTS.
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Affiliation(s)
- Xiaoyun Zhao
- College of Food Science and Technology, Huazhong Agricultural University, and Sub Center (Wuhan) of National Technology and R&D of Staple Freshwater Fish Processing, Wuhan 430070, China
| | - Xuxu Li
- College of Food Science and Technology, Huazhong Agricultural University, and Sub Center (Wuhan) of National Technology and R&D of Staple Freshwater Fish Processing, Wuhan 430070, China
| | - Ruotong Guo
- College of Food Science and Technology, Huazhong Agricultural University, and Sub Center (Wuhan) of National Technology and R&D of Staple Freshwater Fish Processing, Wuhan 430070, China
| | - Xiaofen Wang
- Hangzhou Starpro Starch Co. Ltd., Hangzhou 310000, China
| | - Lingjun Zeng
- Hangzhou Starpro Starch Co. Ltd., Hangzhou 310000, China
| | - Xing Wen
- Hangzhou Starpro Starch Co. Ltd., Hangzhou 310000, China
| | - Qilin Huang
- College of Food Science and Technology, Huazhong Agricultural University, and Sub Center (Wuhan) of National Technology and R&D of Staple Freshwater Fish Processing, Wuhan 430070, China.
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11
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Jang KA, Kim HA, Kang MS, Kim HR, Lee YJ, Song S. Development of a database to estimate dietary intake of resistant starch in Koreans. J Food Compost Anal 2023. [DOI: 10.1016/j.jfca.2023.105283] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/19/2023]
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12
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Relationships between phase transition and quality characteristics of cooked rice during storage. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2022.107874] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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13
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Shim KC, Adeva C, Kang JW, Luong NH, Lee HS, Cho JH, Kim H, Tai TH, Ahn SN. Interaction of starch branching enzyme 3 and granule-bound starch synthase 1 alleles increases amylose content and alters physico-chemical properties in japonica rice ( Oryza sativa L.). FRONTIERS IN PLANT SCIENCE 2022; 13:968795. [PMID: 35991424 PMCID: PMC9389286 DOI: 10.3389/fpls.2022.968795] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 06/14/2022] [Accepted: 07/15/2022] [Indexed: 06/15/2023]
Abstract
Four near-isogenic lines (NILs) with different allele combinations of the starch branching enzyme 3 (SBE3) and granule-bound starch synthase 1 (GBSS1) were developed by crossing the japonica rice cultivars "Dodamssal" and "Hwayeong." The associations between sequence variations in SBE3 and GBSS1, and starch-related traits were investigated. These sequence variations led to changes in seed morphology, starch structure, starch crystallinity, amylopectin chain length distribution, digestibility, apparent amylose content (AAC), and resistant starch content (RS). SBE3 and GBSS1 showed genetic interaction in regulating AAC and RS. Gene expression profiling of panicle tissues revealed significant differences in expression levels of GBSS1, SBE3, and other starch-related genes among the four NILs, indicating that variations in GBSS1 and SBE3 changed the expression level of starch-related genes. These variations contributed to the changes observed in AAC, RS, and physico-chemical characteristics of the rice starch from the NILs.
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Affiliation(s)
- Kyu-Chan Shim
- Department of Agronomy, College of Agriculture and Life Sciences, Chungnam National University, Daejeon, South Korea
| | - Cheryl Adeva
- Department of Agronomy, College of Agriculture and Life Sciences, Chungnam National University, Daejeon, South Korea
| | - Ju-Won Kang
- Department of Southern Area Crop Science, Rural Development Administration, Miryang, South Korea
| | - Ngoc Ha Luong
- Department of Agronomy, College of Agriculture and Life Sciences, Chungnam National University, Daejeon, South Korea
| | - Hyun-Sook Lee
- Crop Breeding Division, National Institute of Crop Science, Wanju-Gun, South Korea
| | - Jun-Hyeon Cho
- Department of Southern Area Crop Science, Rural Development Administration, Miryang, South Korea
| | | | - Thomas H. Tai
- USDA-ARS Crops Pathology and Genetics Research Unit, Davis, CA, United States
- Department of Plant Sciences, University of California, Davis, Davis, CA, United States
| | - Sang-Nag Ahn
- Department of Agronomy, College of Agriculture and Life Sciences, Chungnam National University, Daejeon, South Korea
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14
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Naveed A, Zubair M, Baig A, Farid M, Ahmed W, Rehman R, Ayub MA, Hassoun A, Cropotova J. Effect of storage on the nutritional and antioxidant properties of brown Basmati rice. Food Sci Nutr 2022; 11:2086-2098. [PMID: 37181322 PMCID: PMC10171549 DOI: 10.1002/fsn3.2962] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/29/2022] [Revised: 06/19/2022] [Accepted: 07/01/2022] [Indexed: 11/11/2022] Open
Abstract
The purpose of the present study is to evaluate the effect of storage time and temperature on the nutritional and antioxidant values of different varieties of brown rice. PARB approved indigenous Basmati varieties (Basmati 86, Basmati 515, Basmati super, Basmati super fine and Basmati kainat) were procured and initially tested for physicochemical parameters, including moisture, ash, lipids, proteins, carbohydrates, and fibers from the brown rice powder. Similarly, antioxidant capacity of these brown rice samples was assessed in terms of total phenolic content and 2,2-diphenyl-1-picrylhydrazyl radical-scavenging potential. Samples of brown rice were stored for 3 and 6 months at 25 and 5°C. On increasing the storage time and temperature, antioxidant activity of rice decreases up to 50%. Nutritional parameters, such as minerals, carbohydrates, and fatty acids were characterized using UV/Vis spectrophotometer, ICP-OES, GC-MS, and HPLC, revealing significant changes in the chemical composition of brown rice. Observation indicates that storage at high temperatures leads to a rapid decrease in carbohydrate and moisture content than at lower temperatures. The protein and ash content remains controlled and integrate with the mineral composition found. Decrease in the glucose and fructose amount was observed in brown rice varieties except for Basmati super fine and Basmati kainat at 5°C. Regarding fatty acids, oleic and linoleic acids were prominent in oils extracted from the different brown rice varieties, and their content was reduced during the storage due to conversion to behenic, and erucic acids, respectively. From the present study, it can be concluded that low storage temperatures reduce the loss of nutrients, offering better nutritional quality for the consumer.
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Affiliation(s)
- Aqsa Naveed
- Department of Chemistry University of Gujrat Gujrat Pakistan
| | - Muhammad Zubair
- Department of Chemistry University of Gujrat Gujrat Pakistan
- Sustainable AgriFoodtech Innovation & Research (SAFIR) Arras France
| | - Ayesha Baig
- Department of Chemistry University of Gujrat Gujrat Pakistan
| | - Mujahid Farid
- Department of Environmental Science University of Gujrat Gujrat Pakistan
| | - Waqar Ahmed
- Department of Chemistry University of Gujrat Gujrat Pakistan
| | - Rafia Rehman
- Department of Chemistry University of Okara Okara Pakistan
| | | | - Abdo Hassoun
- Sustainable AgriFoodtech Innovation & Research (SAFIR) Arras France
- Syrian Academic Expertise (SAE) Gaziantep Turkey
| | - Janna Cropotova
- Department of Biological Sciences Alesund Faculty of Natural Sciences Norwegian University of Science and Technology (NTNU) Trondheim Norway
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15
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Park J, Oh SK, Chung HJ, Shin DS, Choi I, Park HJ. Effect of steaming and roasting on the quality and resistant starch of brown rice flour with high amylose content. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.113801] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/16/2022]
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16
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Hooper SD, Bassett A, Sadohara R, Cichy KA. Elucidation of the low resistant starch phenotype in Phaseolus vulgaris exhibited in the yellow bean Cebo Cela. J Food Sci 2021; 86:3975-3986. [PMID: 34392534 DOI: 10.1111/1750-3841.15883] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/29/2021] [Revised: 05/31/2021] [Accepted: 07/20/2021] [Indexed: 11/30/2022]
Abstract
Dry beans(Phaseolus vulgaris) are rich in complex carbohydrates including resistant starch (RS). RS, the starch fraction that escapes digestion, typically ranges from 35% in raw beans to 4% in cooked beans. A low RS bean genotype, Cebo Cela, was identified with 96% less RS (1.5% RS) than normal raw beans. The goal of this research was to elucidate the factors responsible for this low RS phenotype. The low RS phenotype was evaluated in whole bean flour and starch in Cebo Cela (yellow), Canario (yellow), Alpena (navy) and Samurai (otebo). α-Amylase activation was found to be a major contributor of the low RS content phenotype of the whole bean flour for Cebo Cela (-21.9% inhibition). Total starch (43.6%-40.2%), amylose (31.0%-31.5%), molecular weight and chain length distributions of amylose and amylopectin did not contribute to the low RS phenotype. Yellow bean starches were digested nearly 1.5 times (95%-94%) faster than starch granules from otebo and navy beans (65%-73%) due to lower proportions of amylopectin chains. PRACTICAL APPLICATION: This study is of value to the food industry because the yellow bean, Cebo Cela, is easily hydrolyzed by α-amylase and also has α-amylase promotion properties. Therefore, Cebo Cela can be used as an alternate starch source for ethanol fermentation and for the production of maltodextrins and fructose/glucose syrups which are used as food thickeners and sweeteners.
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Affiliation(s)
- Sharon D Hooper
- Department of Plant, Soil and Microbial Sciences, Michigan State University, East Lansing, Michigan, USA
| | - Amber Bassett
- Department of Plant, Soil and Microbial Sciences, Michigan State University, East Lansing, Michigan, USA
| | - Rie Sadohara
- Department of Plant, Soil and Microbial Sciences, Michigan State University, East Lansing, Michigan, USA
| | - Karen A Cichy
- USDA-ARS, Sugarbeet and Bean Research Unit, East Lansing, Michigan, USA
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17
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Li MC, Chou CF, Lin JS. PHYSICAL AND CHEMICAL PROPERTIES OF DIFFERENT VARIETIES OF TAIWANESE BANANAS AND THEIR APPLICATION IN BANANA FLAT-RICE NOODLES. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2021. [DOI: 10.1080/10942912.2021.1958842] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
Affiliation(s)
- Ming-Chang Li
- Department of Food Science, National Pingtung University of Science and Technology, Pingtung, Taiwan
| | - Chin-fu Chou
- Department of Food Science and Nutrition, Meiho University, Pingtung, Taiwan
| | - Jen-shinn Lin
- Department of Food Science, National Pingtung University of Science and Technology, Pingtung, Taiwan
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18
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Zhao Y, Henry RJ, Gilbert RG. Starch structure-property relations in Australian wild rices compared to domesticated rices. Carbohydr Polym 2021; 271:118412. [PMID: 34364554 DOI: 10.1016/j.carbpol.2021.118412] [Citation(s) in RCA: 13] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/07/2021] [Revised: 07/04/2021] [Accepted: 07/05/2021] [Indexed: 12/30/2022]
Abstract
There are many genetic differences between Australian wild rices (AWRs) and domesticated rices (DRs), causing differences in starch molecular structure and starch-related functional properties; these are examined here for polished AWRs and polished DRs. Starch structural parameters for amylopectin and amylose were obtained using size-exclusion chromatography, with and without enzymatic debranching. Thermal properties of starch, in-vitro digestibility and texture of three AWRs were measured and compared to those of typical DRs. The results showed that AWR starches had (a) higher amylose content than most DRs, resulting in a higher gelatinization temperature, (b) fewer amylopectin short chains, causing a higher gelatinization enthalpy, and (c) more amylose shorter chains and more amylopectin longer chains, both causing a slower in-vitro digestion rate. The textural characteristics of AWRs are not significantly different from those of DRs. These findings suggest that AWRs are a potential source of nutritionally-desirable but palatable slowly-digestible starch.
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Affiliation(s)
- Yingting Zhao
- Joint International Research Laboratory of Agriculture and Agri-Product Safety, College of Agriculture, Yangzhou University, Yangzhou, Jiangsu 225009, China; The University of Queensland, Queensland Alliance for Agriculture and Food Innovation, Brisbane, QLD, 4072, Australia
| | - Robert J Henry
- The University of Queensland, Queensland Alliance for Agriculture and Food Innovation, Brisbane, QLD, 4072, Australia
| | - Robert G Gilbert
- Joint International Research Laboratory of Agriculture and Agri-Product Safety, College of Agriculture, Yangzhou University, Yangzhou, Jiangsu 225009, China; The University of Queensland, Queensland Alliance for Agriculture and Food Innovation, Brisbane, QLD, 4072, Australia.
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19
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Naseer B, Naik HR, Hussain SZ, Shikari AB, Noor N. Variability in waxy (Wx) allele, in-vitro starch digestibility, glycemic response and textural behaviour of popular Northern Himalayan rice varieties. Sci Rep 2021; 11:12047. [PMID: 34103609 PMCID: PMC8187641 DOI: 10.1038/s41598-021-91537-0] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/03/2021] [Accepted: 05/17/2021] [Indexed: 11/29/2022] Open
Abstract
Eight commonly cultivated and consumed rice varieties of Northern Himalayan regions and a popular high amylose rice variety were characterized at Wx locus and evaluated for resistant starch (RS), in-vitro starch digestibility, predicted glycemic index (pGI), glycemic load (GL) and textural parameters. Cytosine and thymine repeats (CT)n at waxy locus (Wx) showed high association with apparent amylose content (AAC). Both pGI and GL varied substantially within the selected varieties. The pGI was relatively lower in high and intermediate amylose Indica varieties compared to low amylose Japonica ones. However, Koshikari despite being a low amylose variety showed relatively lower pGI and GL, due to its higher RS, dietary fiber, protein and fat content. It was thus presumed that in addition to AAC, RS and other grain components also affect the glycemic response. Inherent resistance to enzymatic hydrolysis was also found to be higher in firm textured and less sticky rice varieties. The genotypes-Lalat, Basmati-1509 and Koshikari, in view of their low to moderate pGI and relatively higher RS content, can be explored in future breeding programmes to develop rice varieties whose consumption will help to prevent hyper/hypo glycemic responses in Northern Himalayan regions, where daily staple diet is rice.
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Affiliation(s)
- Bazila Naseer
- Division of Food Science and Technology, Sher-e-Kashmir University of Agricultural Sciences and Technology of Kashmir, Shalimar, 190025, India
| | - H R Naik
- Department of Food Technology, Islamic University of Science and Technology, Awantipora, 192122, India
| | - Syed Zameer Hussain
- Division of Food Science and Technology, Sher-e-Kashmir University of Agricultural Sciences and Technology of Kashmir, Shalimar, 190025, India.
| | - Asif Bashir Shikari
- Department of Food Technology, Islamic University of Science and Technology, Awantipora, 192122, India
| | - Nowsheen Noor
- Department of Food Technology, Islamic University of Science and Technology, Awantipora, 192122, India
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20
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Yi C, Zhu H, Zhang Y, Wu S, Bao J. The role of indica starch in the mechanism of formation of fresh rice noodles. J Cereal Sci 2021. [DOI: 10.1016/j.jcs.2021.103212] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/17/2022]
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21
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Jeong D, Lee JH, Chung HJ. Effect of molecular structure on phase transition behavior of rice starch with different amylose contents. Carbohydr Polym 2021; 259:117712. [PMID: 33673990 DOI: 10.1016/j.carbpol.2021.117712] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/11/2020] [Revised: 01/06/2021] [Accepted: 01/23/2021] [Indexed: 11/30/2022]
Abstract
Phase transition behaviors in starch-water system and molecular structures of rice starches isolated from four Korean cultivars with different amylose contents were investigated and the importance of structural features affecting starch phase transitions was also explored. The Dodam starch with the highest average chain length of amylopectin (26.1), the highest proportion (24.3 %) of long chains (DP ≥ 37), and the lowest proportion (17.5 %) of short chains (DP 6-12) displayed the highest gelatinization and retrogradation temperatures. Enthalpies of ice freezing and melting, and glass transition temperature (Tg') of rice starches increased with increasing amylose content and decreasing proportion of short amylopectin chains because these structural features are related to a higher thermal stability of the starches. Ice melting temperature was also influenced by amylopectin chain structures. The results suggest that the phase transition behaviors of rice starches were highly influenced by their amylose content and amylopectin chain length distribution.
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Affiliation(s)
- Duyun Jeong
- Division of Food and Nutrition, Chonnam National University, 77, Yongbong-ro, Buk-gu, Gwangju, 61186, Republic of Korea
| | - Ju Hun Lee
- Division of Food Science and Culinary Arts, Shinhan University, 95, Hoam-ro, Uijeongbu-si, Gyeonggi, 11644, Republic of Korea
| | - Hyun-Jung Chung
- Division of Food and Nutrition, Chonnam National University, 77, Yongbong-ro, Buk-gu, Gwangju, 61186, Republic of Korea.
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22
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Aalim H, Luo Z. Insight into rice (Oryza sativa L.) cooking: Phenolic composition, inhibition of α-amylase and α-glucosidase, and starch physicochemical and functional properties. FOOD BIOSCI 2021. [DOI: 10.1016/j.fbio.2021.100917] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/21/2022]
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23
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Physicochemical and structural properties of sago starch. Int J Biol Macromol 2020; 164:1785-1793. [DOI: 10.1016/j.ijbiomac.2020.07.310] [Citation(s) in RCA: 14] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/31/2020] [Revised: 07/17/2020] [Accepted: 07/29/2020] [Indexed: 01/30/2023]
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