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Physicochemical properties of a new starch from ramie (Boehmeria nivea) root. Int J Biol Macromol 2021; 174:392-401. [PMID: 33539954 DOI: 10.1016/j.ijbiomac.2021.01.205] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/21/2020] [Revised: 01/26/2021] [Accepted: 01/29/2021] [Indexed: 01/08/2023]
Abstract
A new starch was isolated from ramie root, and its physicochemical properties were investigated. Ramie dry root contained 45.9% starch. Starch had truncated, ellipsoidal, and spherical granule shapes with size from 7 to 30 μm and D[4,3] about 14.1 μm. Starch contained 38.9% apparent amylose content and 22.4% true amylose content, exhibited B-type crystallinity, and had 26.6% relative crystallinity, 0.82 ordered degree, and 9.2 nm lamellar thickness. Starch had 71.8 °C gelatinization peak temperature and 15.6 J/g gelatinization enthalpy, and exhibited 31.4 g/g swelling power and 17.1% water solubility at 95 °C. Starch had peak, hot, breakdown, final, and setback viscosities at 3048, 2768, 279, 4165, and 1397 mPa s, respectively, and showed peak time at 4.36 min and pasting temperature at 75.0 °C. The native, gelatinized, and retrograded starches contained 15.1%, 94.0%, and 86.5% rapidly digestible starch and 83.3%, 4.0%, and 10.7% resistant starch, respectively. Compared with potato and rice starches, ramie starch was somewhat similar to potato starch but significantly different from rice starch in starch component, crystalline structure, and functional properties. Therefore, ramie starch exhibited the potential to be used as a thickening agent, resistant-digesting food additive, and alternative to potato starch in food and nonfood industries.
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Sasaki T, Matsuki J, Tokuyasu K. Effects of processing methods of rice gel on starch digestibility and textural properties. Cereal Chem 2020. [DOI: 10.1002/cche.10384] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/08/2022]
Affiliation(s)
- Tomoko Sasaki
- National Agriculture and Food Research OrganizationNational Food Research Institute Tsukuba Japan
| | - Junko Matsuki
- National Agriculture and Food Research OrganizationNational Food Research Institute Tsukuba Japan
| | - Ken Tokuyasu
- National Agriculture and Food Research OrganizationNational Food Research Institute Tsukuba Japan
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Mezgebe AG, Taylor JRN, de Kock HL. Influence of Waxy (High Amylopectin) and High Protein Digestibility Traits in Sorghum on Injera Sourdough-Type Flatbread Sensory Characteristics. Foods 2020; 9:E1749. [PMID: 33256063 PMCID: PMC7759920 DOI: 10.3390/foods9121749] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/31/2020] [Revised: 11/23/2020] [Accepted: 11/24/2020] [Indexed: 11/18/2022] Open
Abstract
Injera, an East African leavened sourdough fermented pancake has remarkable textural properties despite being made from non-wheat flours. However, teff flour, which produces the best quality injera, is expensive and limited in availability. The effects of waxy (high amylopectin) and high protein digestibility (HD) traits in sorghum on injera quality were studied. Eight white tan-plant sorghum lines expressing these traits in various combinations and three normal sorghum types were studied, with teff flour as reference. Descriptive sensory profiling of fresh and stored injera revealed that injera from waxy sorghums were softer, spongier, more flexible and rollable compared to injera from normal sorghum and much closer in these important textural attributes to teff injera. Instrumental texture analysis of injera similarly showed that waxy sorghum injera had lower stress and higher strain than injera from normal sorghum. The improved injera textural quality was probably due to the slower retrogradation and better water-holding of amylopectin starch. The HD trait, however, did not clearly affect injera quality, probably because the lines had only moderately higher protein digestibility. In conclusion, waxy sorghum flour has considerable potential for the production of gluten-free sourdough fermented flatbread-type products with good textural functionality.
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Affiliation(s)
- Abadi G. Mezgebe
- Department of Consumer and Food Sciences, University of Pretoria, Private Bag X20, Hatfield, Pretoria 0028, South Africa; (A.G.M.); (J.R.N.T.)
- School of Nutrition, Food Science and Technology, College of Agriculture, Hawassa University, P.O. Box 05, Hawassa, Ethiopia
| | - John R. N. Taylor
- Department of Consumer and Food Sciences, University of Pretoria, Private Bag X20, Hatfield, Pretoria 0028, South Africa; (A.G.M.); (J.R.N.T.)
| | - Henriëtte L. de Kock
- Department of Consumer and Food Sciences, University of Pretoria, Private Bag X20, Hatfield, Pretoria 0028, South Africa; (A.G.M.); (J.R.N.T.)
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Handarini K, Sauman Hamdani J, Cahyana Y, Siti Setiasih I. Functional and pasting properties of a starch–lipid complex formed with gaseous ozone and palm oil. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2020. [DOI: 10.1080/10942912.2020.1801723] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
Affiliation(s)
- Kejora Handarini
- Agricultural Sciences, Faculty of Agriculture, Universitas Padjadjaran, Bandung, Indonesia
- Laboratory of Food Chemistry, Department of Food Technology, Faculty of Agriculture, Dr. Soetomo University, 60119 Surabaya, Indonesia
| | - Jajang Sauman Hamdani
- Laboratory of Horticulture, Department of Agronomy, Universitas Padjadjaran, Bandung, Indonesia
| | - Yana Cahyana
- Laboratory of Food Chemistry, Department of Food Industrial Technology, Universitas Padjadjaran, Bandung, Indonesia
| | - Imas Siti Setiasih
- Laboratory of Food Processing Technology, Department of Food Industrial Technology, Universitas Padjadjaran, Bandung, Indonesia
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Sasaki T, Matsuki J, Yoza K, Sugiyama J, Maeda H, Shigemune A, Tokuyasu K. Comparison of textural properties and structure of gels prepared from cooked rice grain under different conditions. Food Sci Nutr 2019; 7:721-729. [PMID: 30847150 PMCID: PMC6392851 DOI: 10.1002/fsn3.916] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/04/2018] [Revised: 11/13/2018] [Accepted: 11/28/2018] [Indexed: 11/08/2022] Open
Abstract
The objective of this study was to investigate the effects of rice variety, water content, and preparation temperature on the textural properties of gels processed from cooked rice grains via high-speed shear homogenization. Rice gels were prepared from seven high-amylose rice varieties. The results demonstrated the significant differences in rice gel hardness and hardening rates during storage based on the rice variety used. The proportion of short chains of amylopectin was negatively correlated with the hardness of the rice gel. The sample temperature before shear treatment also influenced the rice gel hardness. Rice gels prepared from cooked rice maintained at 75°C prior to homogenization showed a higher breaking force than those from cooked rice at 25°C. Observation using scanning electron microscopy demonstrated the tendency of the cooked rice sample maintained at 75°C to form a finer gel network after homogenization than those at 25°C from the same rice variety.
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Affiliation(s)
- Tomoko Sasaki
- Food Research InstituteNational Agriculture and Food Research OrganizationTsukubaIbarakiJapan
| | - Junko Matsuki
- Food Research InstituteNational Agriculture and Food Research OrganizationTsukubaIbarakiJapan
| | - Koichi Yoza
- Food Research InstituteNational Agriculture and Food Research OrganizationTsukubaIbarakiJapan
- Kagoshima‐Osumi Food Technology Development CenterKanoya, KagoshimaJapan
| | - Junichi Sugiyama
- Food Research InstituteNational Agriculture and Food Research OrganizationTsukubaIbarakiJapan
| | - Hideo Maeda
- Central Region Agricultural Research CenterNational Agriculture and Food Research OrganizationJoetsu, NiigataJapan
| | - Akiko Shigemune
- Western Region Agricultural Research CenterNational Agriculture and Food Research OrganizationFukuyama, HiroshimaJapan
| | - Ken Tokuyasu
- Food Research InstituteNational Agriculture and Food Research OrganizationTsukubaIbarakiJapan
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Llorente C, Jimenez R, Brotman Y, Fernie AR, Sreenivasulu N. Rice Grain Quality Benchmarking Through Profiling of Volatiles and Metabolites in Grains Using Gas Chromatography Mass Spectrometry. Methods Mol Biol 2019; 1892:187-199. [PMID: 30397807 DOI: 10.1007/978-1-4939-8914-0_11] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 05/21/2023]
Abstract
Gas chromatograph coupled with mass spectrometer is widely used to profile volatiles and metabolites from the homogenized rice flour obtained from mature grains. Rice grains consist of central endosperm which stores majorly starch and, in addition, accumulate various storage proteins as storage reserves. The outer nutritious aleurone layer stores lipids, sugar alcohols, volatiles, antioxidants, vitamins, and various micronutrients. Once paddy sample is dehulled, milled, and ground cryogenically, the brown rice flour is subjected to extraction of primary metabolites and volatiles using an appropriate extraction method. In metabolite profiling of the liquid extract obtained from the rice sample, mixture is initially subjected to methoxyamination then silylation before being subjected to untargeted metabolite profiling. Peaks obtained are processed for noise reduction and specific signal selection. Volatile compounds are initially extracted using a solid phase adsorbent prior to analysis. All these compounds, metabolites, and volatiles are detected in the mass selective detector by fragmentation at 70 eV ionization energy and the resultant mass spectrum compared with a built-in library of compounds. Data mined from the gas chromatography mass spectrometry analysis are then subjected to post-processing statistical analysis.
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Affiliation(s)
- Cindy Llorente
- International Rice Research Institute, Los Baños, Laguna, Philippines
| | - Rosario Jimenez
- International Rice Research Institute, Los Baños, Laguna, Philippines
| | - Yariv Brotman
- Max-Planck-Institute of Molecular Plant Physiology, Potsdam-Golm, Germany
- Department of Life Sciences, Ben-Gurion University of the Negev, Beersheba, Israel
| | - Alisdair R Fernie
- Max-Planck-Institute of Molecular Plant Physiology, Potsdam-Golm, Germany
- Center of Plant System Biology and Biotechnology, Plovdiv, Bulgaria
| | - Nese Sreenivasulu
- International Rice Research Institute, Los Baños, Laguna, Philippines.
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Sharma N, Goyal S, Alam T, Fatma S, Chaoruangrit A, Niranjan K. Effect of high pressure soaking on water absorption, gelatinization, and biochemical properties of germinated and non-germinated foxtail millet grains. J Cereal Sci 2018. [DOI: 10.1016/j.jcs.2018.08.013] [Citation(s) in RCA: 15] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/29/2023]
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Li X, Fei T, Wang Y, Zhao Y, Pan Y, Li D. Wheat Starch with Low Retrogradation Properties Produced by Modification of the GtfB Enzyme 4,6-α-Glucanotransferase from Streptococcus thermophilus. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2018; 66:3891-3898. [PMID: 29582651 DOI: 10.1021/acs.jafc.8b00550] [Citation(s) in RCA: 37] [Impact Index Per Article: 6.2] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/08/2023]
Abstract
A GtfB enzyme 4,6-α-glucanotransferase from Streptococcus thermophilus lacking 761 N-terminal amino acids was heterologously expressed in Escherichia coli. Purified S. thermophilus GtfB showed transglycosylation activities toward starch, resulting in branch points of (α1→6)-glycosidic linkages plus linear chains of (α1→4)-glycosidic linkages. After wheat starch was modified at a rate of 0.1 g/mL by 1-4 U/g starch GtfB at pH 6.0 and 40 °C for 1 h, the weight-averaged molecular weight decreased from 1.70 × 107 g/mol to 1.21 × 106 to 3.41 × 106 g/mol, the amylose content decreased from 22.07 to 16.34-17.11%, and that of amylopectin long-branch chains decreased from 26.4 to 10.25-15.64% ( P < 0.05). After the GtfB-modified wheat starches were gelatinized and stored at 4 °C for 1-2 weeks, their endothermic enthalpies were significantly lower than that of the control sample ( P < 0.05), indicating low retrogradation rates.
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Affiliation(s)
- Xiaolei Li
- Engineering Technological Center of Mushroom Industry and School of Biological Science and Biotechnology , Minnan Normal University , 36 Xianqianzhi Street , Zhangzhou 363000 , Fujian , People's Republic of China
- Key Laboratory of Agro-products Processing Technology at Jilin Provincial Universities , Changchun University , 6543 Weixing Road , Changchun 130022 , Jilin , People's Republic of China
| | - Teng Fei
- Key Laboratory of Agro-products Processing Technology at Jilin Provincial Universities , Changchun University , 6543 Weixing Road , Changchun 130022 , Jilin , People's Republic of China
| | - Yong Wang
- Key Laboratory of Agro-products Processing Technology at Jilin Provincial Universities , Changchun University , 6543 Weixing Road , Changchun 130022 , Jilin , People's Republic of China
| | - Yakun Zhao
- Key Laboratory of Agro-products Processing Technology at Jilin Provincial Universities , Changchun University , 6543 Weixing Road , Changchun 130022 , Jilin , People's Republic of China
| | - Yutian Pan
- Engineering Technological Center of Mushroom Industry and School of Biological Science and Biotechnology , Minnan Normal University , 36 Xianqianzhi Street , Zhangzhou 363000 , Fujian , People's Republic of China
| | - Dan Li
- College of Food and Biological Engineering , Jimei University , 43 Yindou Road , Xiamen 361021 , Fujian , People's Republic of China
- Key Laboratory of Agro-products Processing Technology at Jilin Provincial Universities , Changchun University , 6543 Weixing Road , Changchun 130022 , Jilin , People's Republic of China
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Crofts N, Sugimoto K, Oitome NF, Nakamura Y, Fujita N. Differences in specificity and compensatory functions among three major starch synthases determine the structure of amylopectin in rice endosperm. PLANT MOLECULAR BIOLOGY 2017; 94:399-417. [PMID: 28466433 DOI: 10.1007/s11103-017-0614-8] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 12/19/2016] [Accepted: 04/19/2017] [Indexed: 05/07/2023]
Abstract
The lengths of amylopectin-branched chains are precise and influence the physicochemical properties of starch, which determine starch functionality. Three major isozymes of starch synthases (SSs), SSI, SSII(a), and SSIII(a), are primarily responsible for amylopectin chain elongation in the storage tissues of plants. To date, the majority of reported rice mutants were generated using japonica cultivars, which have almost inactive SSIIa. Although three SSs share some overlapping chain length preferences, whether they complement each other remains unknown due to the absence of suitable genetic combinations of materials. In this study, rice ss1/SS2a/SS3a and SS1/SS2a/ss3a were newly generated, and the chain length distribution patterns of all the possible combinations of presence and absence of SSI, SSIIa, and SSIIIa activities were compared. This study demonstrated that SSIIa can complement most SSI functions that use glucan chains with DP 6-7 to generate DP 8-12 chains but cannot fully compensate for the elongation of DP 16-19 chains. This suggests that SSIIa preferentially elongates outer but not inner chains of amylopectin. In addition, the results revealed that neither SSI nor SSIIIa compensate for SSIIa. Neither SSI nor SSIIa compensate for elongation of DP >30 by SSIIIa. SSIIa could not resolve the pleiotropic increase of SSI caused by the absence of SSIIIa; instead, SSIIa further elongated those branches elongated by SSI. These results revealed compensatory differences among three major SS isozymes responsible for lengths of amylopectin branches.
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Affiliation(s)
- Naoko Crofts
- Department of Biological Production, Akita Prefectural University, 241-438 Shimoshinjo Nakano Kaidobata-Nishi, Akita City, Akita, 010-0195, Japan
- Japan Society for the Promotion of Science (N.C.), Tokyo, Japan
| | - Kyohei Sugimoto
- Department of Biological Production, Akita Prefectural University, 241-438 Shimoshinjo Nakano Kaidobata-Nishi, Akita City, Akita, 010-0195, Japan
| | - Naoko F Oitome
- Department of Biological Production, Akita Prefectural University, 241-438 Shimoshinjo Nakano Kaidobata-Nishi, Akita City, Akita, 010-0195, Japan
| | - Yasunori Nakamura
- Department of Biological Production, Akita Prefectural University, 241-438 Shimoshinjo Nakano Kaidobata-Nishi, Akita City, Akita, 010-0195, Japan
- Akita Natural Science Laboratory, 25-44 Oiwake-Nishi, Tenno, Katagami City, Akita, 010-0101, Japan
| | - Naoko Fujita
- Department of Biological Production, Akita Prefectural University, 241-438 Shimoshinjo Nakano Kaidobata-Nishi, Akita City, Akita, 010-0195, Japan.
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Goodarzi Boroojeni F, Svihus B, Graf von Reichenbach H, Zentek J. The effects of hydrothermal processing on feed hygiene, nutrient availability, intestinal microbiota and morphology in poultry—A review. Anim Feed Sci Technol 2016. [DOI: 10.1016/j.anifeedsci.2016.07.010] [Citation(s) in RCA: 42] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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Zhu SM, Hu FF, Ramaswamy HS, Yu Y, Yu L, Zhang QT. Effect of High Pressure Treatment and Degree of Milling on Gelatinization and Structural Properties of Brown Rice. FOOD BIOPROCESS TECH 2016. [DOI: 10.1007/s11947-016-1770-6] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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Crofts N, Abe N, Oitome NF, Matsushima R, Hayashi M, Tetlow IJ, Emes MJ, Nakamura Y, Fujita N. Amylopectin biosynthetic enzymes from developing rice seed form enzymatically active protein complexes. JOURNAL OF EXPERIMENTAL BOTANY 2015; 66:4469-82. [PMID: 25979995 PMCID: PMC4507757 DOI: 10.1093/jxb/erv212] [Citation(s) in RCA: 45] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/07/2023]
Abstract
Amylopectin is a highly branched, organized cluster of glucose polymers, and the major component of rice starch. Synthesis of amylopectin requires fine co-ordination between elongation of glucose polymers by soluble starch synthases (SSs), generation of branches by branching enzymes (BEs), and removal of misplaced branches by debranching enzymes (DBEs). Among the various isozymes having a role in amylopectin biosynthesis, limited numbers of SS and BE isozymes have been demonstrated to interact via protein-protein interactions in maize and wheat amyloplasts. This study investigated whether protein-protein interactions are also found in rice endosperm, as well as exploring differences between species. Gel permeation chromatography of developing rice endosperm extracts revealed that all 10 starch biosynthetic enzymes analysed were present at larger molecular weights than their respective monomeric sizes. SSIIa, SSIIIa, SSIVb, BEI, BEIIb, and PUL co-eluted at mass sizes >700kDa, and SSI, SSIIa, BEIIb, ISA1, PUL, and Pho1 co-eluted at 200-400kDa. Zymogram analyses showed that SSI, SSIIIa, BEI, BEIIa, BEIIb, ISA1, PUL, and Pho1 eluted in high molecular weight fractions were active. Comprehensive co-immunoprecipitation analyses revealed associations of SSs-BEs, and, among BE isozymes, BEIIa-Pho1, and pullulanase-type DBE-BEI interactions. Blue-native-PAGE zymogram analyses confirmed the glucan-synthesizing activity of protein complexes. These results suggest that some rice starch biosynthetic isozymes are physically associated with each other and form active protein complexes. Detailed analyses of these complexes will shed light on the mechanisms controlling the unique branch and cluster structure of amylopectin, and the physicochemical properties of starch.
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Affiliation(s)
- Naoko Crofts
- Department of Biological Production, Akita Prefectural University, 241-438 Kaidobata-Nishi, Shimoshinjo-Nakano, Akita city, Akita 010-0195, Japan
| | - Natsuko Abe
- Department of Biological Production, Akita Prefectural University, 241-438 Kaidobata-Nishi, Shimoshinjo-Nakano, Akita city, Akita 010-0195, Japan
| | - Naoko F Oitome
- Department of Biological Production, Akita Prefectural University, 241-438 Kaidobata-Nishi, Shimoshinjo-Nakano, Akita city, Akita 010-0195, Japan
| | - Ryo Matsushima
- Institute of Plant Sciences and Resources, Okayama University, Chuo 2-20-1, Kurashiki city, Okayama 710-0046, Japan
| | - Mari Hayashi
- Department of Biological Production, Akita Prefectural University, 241-438 Kaidobata-Nishi, Shimoshinjo-Nakano, Akita city, Akita 010-0195, Japan
| | - Ian J Tetlow
- Department of Molecular and Cellular Biology, College of Biological Science, University of Guelph, Guelph, Ontario, N1G 2W1, Canada
| | - Michael J Emes
- Department of Molecular and Cellular Biology, College of Biological Science, University of Guelph, Guelph, Ontario, N1G 2W1, Canada
| | - Yasunori Nakamura
- Department of Biological Production, Akita Prefectural University, 241-438 Kaidobata-Nishi, Shimoshinjo-Nakano, Akita city, Akita 010-0195, Japan
| | - Naoko Fujita
- Department of Biological Production, Akita Prefectural University, 241-438 Kaidobata-Nishi, Shimoshinjo-Nakano, Akita city, Akita 010-0195, Japan
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Reducing retrogradation of gelatinized rice starch and rice meal under low temperature storage by addition of extremely thermostable maltogenic amylase during their cooking. Food Res Int 2014. [DOI: 10.1016/j.foodres.2014.05.071] [Citation(s) in RCA: 17] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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Lai P, Shiau CJ, Wang CCR. Effects of oligosaccharides on phase transition temperatures and rheological characteristics of waxy rice starch dispersion. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2012; 92:1389-1394. [PMID: 22083791 DOI: 10.1002/jsfa.4712] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 05/22/2011] [Revised: 09/13/2011] [Accepted: 09/15/2011] [Indexed: 05/31/2023]
Abstract
BACKGROUND The creation of starch-based foods incorporated with functional ingredients such as probiotics is of great current interest in the food industry. This study aimed to investigate the effects of prebiotic oligosaccharides on the phase transition temperatures and rheological characteristics of waxy rice starch dispersions. Four oligosaccharides were applied to the rice starch dispersions: chitooligosaccharides, fructooligosaccharides, isomaltooligosaccharides and xylooligosaccharides. RESULTS The addition of 125 g kg(-1) oligosaccharides elevated the onset and peak temperatures for gelatinisation of 200-400 g kg(-1) waxy rice starch dispersions. The temperature of the storage modulus (G') for gelatinisation increased markedly on adding fructooligosaccharides to 200-300 g kg(-1) waxy rice starch. For gelatinisation of 300 g kg(-1) rice starch dispersion the effectiveness of the oligosaccharides in changing the above parameters was as follows: chitooligosaccharides > fructooligosaccharides > isomaltooligosaccharides > xylooligosaccharides. Moreover, their effectiveness was dependent on the amylose content, as illustrated by comparing waxy and non-waxy rice starches (amylose contents 9-256 g kg(-1)). Importantly, the logarithmic G'(95) change was linearly and negatively correlated with amylose content. CONCLUSION The results suggest that oligosaccharide-containing rice starch dispersions may potentially be used for the formulation of oligosaccharide-containing starchy functional foods owing to the rheological changes of these starch dispersions.
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Affiliation(s)
- Phoency Lai
- Department of Food and Nutrition, Providence University, Taichung 43301, Taiwan
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D’Silva TV, Taylor JR, Emmambux MN. Enhancement of the pasting properties of teff and maize starches through wet–heat processing with added stearic acid. J Cereal Sci 2011. [DOI: 10.1016/j.jcs.2010.12.002] [Citation(s) in RCA: 65] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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Wang WM, Lai VMF, Chang KF, Lu S, Ho HH. Effect of Amylopectin Structure on the Gelatinization and Pasting Properties of Selected Yam (Dioscorea spp.) Starches. STARCH-STARKE 2006. [DOI: 10.1002/star.200600531] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
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Effect of starch granule structure, associated components and processing on nutritive value of cereal starch: A review. Anim Feed Sci Technol 2005. [DOI: 10.1016/j.anifeedsci.2005.02.025] [Citation(s) in RCA: 403] [Impact Index Per Article: 21.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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