TY - JOUR
T1 - Characterization of multi-scale structure and physicochemical properties of starch from diverse Japonica waxy rice cultivars
AU - Chen, Ri
AU - Ma, Mengting
AU - Zhao, Jingjing
AU - Fang, Jiayi
AU - Danino, Dganit
AU - Sui, Zhongquan
AU - Corke, Harold
N1 - Publisher Copyright:
© 2022
PY - 2023/1
Y1 - 2023/1
N2 - Eight Japonica glutinous rice cultivars, collected from seven different provinces in China, were selected to explore the structural and physicochemical properties of their starch. The apparent amylose content ranged from 0.07% to 1.5%. Of parameters related to molecular structure, aggregation (crystalline, short-range order and lamellar structure) and granule structure, the amylopectin A chain (DP 6–12) and B2 chain (DP 25–36), the crystallinity and the average repeat distance of lamella of the starch granule are important in influencing physicochemical properties of waxy rice starch. The A chain level of amylopectin in waxy rice starch was negatively correlated with the onset temperature, gelatinization enthalpy and setback viscosity, but positively correlated with α-amylase hydrolysis coefficient. However, the B2 chain level of the amylopectin and the crystallinity of waxy rice starch had opposite effects on these parameters. Also, higher percentage of A was correlated with less order of the lamellar structure of waxy rice starch. Waxy rice starch with smaller granule size was more easily hydrolyzed by α-amylase. The difference in multi-scale structure and physicochemical properties can contribute to the variation in the development of waxy rice starch starch-based products.
AB - Eight Japonica glutinous rice cultivars, collected from seven different provinces in China, were selected to explore the structural and physicochemical properties of their starch. The apparent amylose content ranged from 0.07% to 1.5%. Of parameters related to molecular structure, aggregation (crystalline, short-range order and lamellar structure) and granule structure, the amylopectin A chain (DP 6–12) and B2 chain (DP 25–36), the crystallinity and the average repeat distance of lamella of the starch granule are important in influencing physicochemical properties of waxy rice starch. The A chain level of amylopectin in waxy rice starch was negatively correlated with the onset temperature, gelatinization enthalpy and setback viscosity, but positively correlated with α-amylase hydrolysis coefficient. However, the B2 chain level of the amylopectin and the crystallinity of waxy rice starch had opposite effects on these parameters. Also, higher percentage of A was correlated with less order of the lamellar structure of waxy rice starch. Waxy rice starch with smaller granule size was more easily hydrolyzed by α-amylase. The difference in multi-scale structure and physicochemical properties can contribute to the variation in the development of waxy rice starch starch-based products.
KW - Multi-scale structure
KW - Physicochemical properties
KW - Waxy rice starch
KW - α-amylase hydrolysis
UR - http://www.scopus.com/inward/record.url?scp=85142351509&partnerID=8YFLogxK
U2 - 10.1016/j.jcs.2022.103592
DO - 10.1016/j.jcs.2022.103592
M3 - 文章
SN - 0733-5210
VL - 109
JO - Journal of Cereal Science
JF - Journal of Cereal Science
M1 - 103592
ER -