Starch granule-associated proteins affect the physicochemical properties of rice starch

Qian Zhan; Xiaoting Ye; Yu Zhang; Xiangli Kong; Jinsong Bao; Harold Corke; Zhongquan Sui

doi:10.1016/j.foodhyd.2019.105504

Starch granule-associated proteins affect the physicochemical properties of rice starch

Qian Zhan, Xiaoting Ye, Yu Zhang, Xiangli Kong, Jinsong Bao, Harold Corke, Zhongquan Sui^*

^*Corresponding author for this work

Research output: Contribution to journal › Article › peer-review

74 Scopus citations

Abstract

The objective of this study was to investigate the effect of starch granule-associated proteins on the physicochemical properties of waxy, low-amylose rice and high-amylose rice starch. Starch granule-channel proteins (GCP) and total starch granule-associated proteins (tSGAP) were selectively removed. Extraction of GCP was responsible for increases in amylose leaching, swelling power and solubility, and caused drops in apparent crystallinity, final viscosity, gelatinization temperature, storage modulus, loss modulus and complex viscosity. Meanwhile, the removal of tSGAP led to an increase in solubility, peak viscosity and breakdown and decrease in apparent crystallinity, final viscosity, setback, gelatinization temperature, storage modulus and complex viscosity. Protein removal had no significant effect on the gelatinization enthalpy, double helix structure and hydrogen bond strength of amylopectin. Overall, GCP had a more substantial role in physicochemical changes than did starch surface proteins. GCP, tSGAP and the amylose/amylopectin ratio all contributed to the physicochemical properties of rice starch.

Original language	English
Article number	105504
Journal	Food Hydrocolloids
Volume	101
DOIs	https://doi.org/10.1016/j.foodhyd.2019.105504
State	Published - Apr 2020
Externally published	Yes

Keywords

Properties
Protein extraction
Rice starch
Starch channel

Access to Document

10.1016/j.foodhyd.2019.105504

Cite this

@article{3a777614435a49aa8141a21cab0cd2e1,

title = "Starch granule-associated proteins affect the physicochemical properties of rice starch",

abstract = "The objective of this study was to investigate the effect of starch granule-associated proteins on the physicochemical properties of waxy, low-amylose rice and high-amylose rice starch. Starch granule-channel proteins (GCP) and total starch granule-associated proteins (tSGAP) were selectively removed. Extraction of GCP was responsible for increases in amylose leaching, swelling power and solubility, and caused drops in apparent crystallinity, final viscosity, gelatinization temperature, storage modulus, loss modulus and complex viscosity. Meanwhile, the removal of tSGAP led to an increase in solubility, peak viscosity and breakdown and decrease in apparent crystallinity, final viscosity, setback, gelatinization temperature, storage modulus and complex viscosity. Protein removal had no significant effect on the gelatinization enthalpy, double helix structure and hydrogen bond strength of amylopectin. Overall, GCP had a more substantial role in physicochemical changes than did starch surface proteins. GCP, tSGAP and the amylose/amylopectin ratio all contributed to the physicochemical properties of rice starch.",

keywords = "Properties, Protein extraction, Rice starch, Starch channel",

author = "Qian Zhan and Xiaoting Ye and Yu Zhang and Xiangli Kong and Jinsong Bao and Harold Corke and Zhongquan Sui",

note = "Publisher Copyright: {\textcopyright} 2019",

year = "2020",

month = apr,

doi = "10.1016/j.foodhyd.2019.105504",

language = "英语",

volume = "101",

journal = "Food Hydrocolloids",

issn = "0268-005X",

publisher = "Elsevier",

}

TY - JOUR

T1 - Starch granule-associated proteins affect the physicochemical properties of rice starch

AU - Zhan, Qian

AU - Ye, Xiaoting

AU - Zhang, Yu

AU - Kong, Xiangli

AU - Bao, Jinsong

AU - Corke, Harold

AU - Sui, Zhongquan

PY - 2020/4

Y1 - 2020/4

N2 - The objective of this study was to investigate the effect of starch granule-associated proteins on the physicochemical properties of waxy, low-amylose rice and high-amylose rice starch. Starch granule-channel proteins (GCP) and total starch granule-associated proteins (tSGAP) were selectively removed. Extraction of GCP was responsible for increases in amylose leaching, swelling power and solubility, and caused drops in apparent crystallinity, final viscosity, gelatinization temperature, storage modulus, loss modulus and complex viscosity. Meanwhile, the removal of tSGAP led to an increase in solubility, peak viscosity and breakdown and decrease in apparent crystallinity, final viscosity, setback, gelatinization temperature, storage modulus and complex viscosity. Protein removal had no significant effect on the gelatinization enthalpy, double helix structure and hydrogen bond strength of amylopectin. Overall, GCP had a more substantial role in physicochemical changes than did starch surface proteins. GCP, tSGAP and the amylose/amylopectin ratio all contributed to the physicochemical properties of rice starch.

AB - The objective of this study was to investigate the effect of starch granule-associated proteins on the physicochemical properties of waxy, low-amylose rice and high-amylose rice starch. Starch granule-channel proteins (GCP) and total starch granule-associated proteins (tSGAP) were selectively removed. Extraction of GCP was responsible for increases in amylose leaching, swelling power and solubility, and caused drops in apparent crystallinity, final viscosity, gelatinization temperature, storage modulus, loss modulus and complex viscosity. Meanwhile, the removal of tSGAP led to an increase in solubility, peak viscosity and breakdown and decrease in apparent crystallinity, final viscosity, setback, gelatinization temperature, storage modulus and complex viscosity. Protein removal had no significant effect on the gelatinization enthalpy, double helix structure and hydrogen bond strength of amylopectin. Overall, GCP had a more substantial role in physicochemical changes than did starch surface proteins. GCP, tSGAP and the amylose/amylopectin ratio all contributed to the physicochemical properties of rice starch.

KW - Properties

KW - Protein extraction

KW - Rice starch

KW - Starch channel

UR - http://www.scopus.com/inward/record.url?scp=85075184562&partnerID=8YFLogxK

U2 - 10.1016/j.foodhyd.2019.105504

DO - 10.1016/j.foodhyd.2019.105504

M3 - 文章

AN - SCOPUS:85075184562

SN - 0268-005X

VL - 101

JO - Food Hydrocolloids

JF - Food Hydrocolloids

M1 - 105504

ER -

Starch granule-associated proteins affect the physicochemical properties of rice starch

Abstract

Keywords

Access to Document

Other files and links

Fingerprint

Cite this