Starch granular architecture of three typical Chinese indica rice cultivars (Huiliangyou 16, Liangyou 6176 and Zhongzao 83) and its impact on textural properties of rice noodles

IF 7.7 1区化学 Q1 BIOCHEMISTRY & MOLECULAR BIOLOGY

International Journal of Biological Macromolecules Pub Date : 2025-05-01 DOI:10.1016/j.ijbiomac.2025.143741

Kai Du , Xuefei Yang , Hanwen Hu , Xiyang Zhong , Shuizhong Luo , Liang Wu , Caishuo Bao , Zhi Zheng

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引用次数: 0

Abstract

In this work, three typical Chinese indica rice cultivars, Huiliangyou 16 (Hly 16), Liangyou 6176 (Ly 6176), and Zhongzao 83 (Zz 83), were analyzed to assess the synergistic effects of their starch granular architecture on the production and textural properties of rice noodles. The thermal, pasting and rheological properties of rice starches were significantly influenced by their amylose content and amylopectin chain length distribution. Comparatively, the starch isolated from Zz 83 exhibited the highest amylose content (29.76 %), B3-chains content (13.38 %) and molecular weight (140,996.49 kDa), as well as the lowest relative crystallinity (15.11 %) and A-chains content (22.33 %). Rice noodles made from Zz 83 demonstrated excellent textural properties (hardness, 3816.31 g; springiness, 0.94; cohesiveness, 0.74; gumminess, 2741.36; chewiness, 2529.49; resilience, 0.43), which was attributed to the starch extracted from Zz 83 exhibiting the rheological properties of large storage modulus (G′) and small tan δ values. Taken together, the formation of high-quality rice noodles was ascribed to the combined effects of the physicochemical and structural properties of rice starches. These findings may provide valuable insights into the contribution of starch to the preparation of premium-quality rice noodles.

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3个典型籼稻品种徽优16号、两优6176和中早83淀粉颗粒结构及其对米粉质构特性的影响

以惠两优16号（Hly 16）、两优6176 （Ly 6176）和中早83 (Zz 83) 3个典型籼稻品种为研究对象，研究了其淀粉颗粒结构对米粉生产和质构特性的协同效应。直链淀粉含量和支链淀粉链长分布对大米淀粉的热稳定性、糊化性和流变性有显著影响。相比之下，从Zz 83分离得到的淀粉直链淀粉含量最高（29.76%），b3链含量最高（13.38%），分子量最高（140996.49 kDa），相对结晶度最低（15.11%），a链含量最低（22.33%）。用Zz - 83制成的米线具有优异的质地性能(硬度为3816.31 g；弹性,0.94;凝聚力,0.74;黏性,2741.36;咀嚼性,2529.49;弹性，0.43)，这是由于从zz83中提取的淀粉具有较大的储存模量（G′）和较小的tan δ值的流变特性。综上所述，高品质米粉的形成是大米淀粉的理化性质和结构性质共同作用的结果。这些发现可能为淀粉对制备优质米粉的贡献提供有价值的见解。

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来源期刊

International Journal of Biological Macromolecules 生物-生化与分子生物学

CiteScore

13.70

自引率

9.80%

发文量

2728

审稿时长

64 days

期刊介绍： The International Journal of Biological Macromolecules is a well-established international journal dedicated to research on the chemical and biological aspects of natural macromolecules. Focusing on proteins, macromolecular carbohydrates, glycoproteins, proteoglycans, lignins, biological poly-acids, and nucleic acids, the journal presents the latest findings in molecular structure, properties, biological activities, interactions, modifications, and functional properties. Papers must offer new and novel insights, encompassing related model systems, structural conformational studies, theoretical developments, and analytical techniques. Each paper is required to primarily focus on at least one named biological macromolecule, reflected in the title, abstract, and text.