Resistant starch content and physicochemical properties of non-waxy rice starches modified by pullulanase, heat-moisture treatment, and citric acid

IF 3.9 2区 农林科学 Q2 FOOD SCIENCE & TECHNOLOGY
Jinsong Bao , Xin Zhou , Yaqi Hu , Zhongwei Zhang
{"title":"Resistant starch content and physicochemical properties of non-waxy rice starches modified by pullulanase, heat-moisture treatment, and citric acid","authors":"Jinsong Bao ,&nbsp;Xin Zhou ,&nbsp;Yaqi Hu ,&nbsp;Zhongwei Zhang","doi":"10.1016/j.jcs.2022.103472","DOIUrl":null,"url":null,"abstract":"<div><p><span><span>Physicochemical modification methods have been widely applied to increase resistant starch (RS) content of waxy starch, but their effects on the functional properties of non-waxy starches are not fully understood. In this study, five non-waxy rice starches with intermediate to very high apparent </span>amylose contents (AAC) were modified by </span>pullulanase<span> (PUL), heat-moisture treatment (HMT) and citric acid (CA). RS contents, AAC, crystalline structures, pasting properties and thermal properties were analyzed. The three modification treatments were effective in increasing the RS contents, especially CA modification. PUL modified starches had relatively higher AAC and relative crystallinity (RC), and their crystalline patterns changed from A-type to mixed B + V type. Both HMT and CA increased gelatinization temperature significantly but had opposite effects on changing paste viscosity of different rice starches. Compared with other non-waxy rice varieties, high-amylose rice starch exhibited the highest RS, AAC, and RC after modification. This study provides practical information for improving the nutritional benefits of rice.</span></p></div>","PeriodicalId":15285,"journal":{"name":"Journal of Cereal Science","volume":"105 ","pages":"Article 103472"},"PeriodicalIF":3.9000,"publicationDate":"2022-05-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"10","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Journal of Cereal Science","FirstCategoryId":"97","ListUrlMain":"https://www.sciencedirect.com/science/article/pii/S0733521022000613","RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q2","JCRName":"FOOD SCIENCE & TECHNOLOGY","Score":null,"Total":0}
引用次数: 10

Abstract

Physicochemical modification methods have been widely applied to increase resistant starch (RS) content of waxy starch, but their effects on the functional properties of non-waxy starches are not fully understood. In this study, five non-waxy rice starches with intermediate to very high apparent amylose contents (AAC) were modified by pullulanase (PUL), heat-moisture treatment (HMT) and citric acid (CA). RS contents, AAC, crystalline structures, pasting properties and thermal properties were analyzed. The three modification treatments were effective in increasing the RS contents, especially CA modification. PUL modified starches had relatively higher AAC and relative crystallinity (RC), and their crystalline patterns changed from A-type to mixed B + V type. Both HMT and CA increased gelatinization temperature significantly but had opposite effects on changing paste viscosity of different rice starches. Compared with other non-waxy rice varieties, high-amylose rice starch exhibited the highest RS, AAC, and RC after modification. This study provides practical information for improving the nutritional benefits of rice.

Abstract Image

普鲁兰酶、热湿处理和柠檬酸改性无蜡大米淀粉的抗性淀粉含量和理化性质
物理化学改性方法已被广泛应用于提高蜡质淀粉的抗性淀粉含量,但其对非蜡质淀粉功能特性的影响尚不完全清楚。本研究采用普鲁兰酶(PUL)、热湿处理(HMT)和柠檬酸(CA)对5种表观直链淀粉(AAC)含量较高的无蜡大米淀粉进行了改性。分析了RS含量、AAC、晶体结构、糊化性能和热性能。3种改性处理均能有效提高RS含量,其中以CA改性效果最好。PUL改性淀粉具有较高的AAC和相对结晶度(RC),其结晶模式由a型转变为B + V型混合结晶。HMT和CA均显著提高了糊化温度,但对不同大米淀粉糊化粘度的影响相反。与其他无蜡水稻品种相比,高直链淀粉改性后的RS、AAC和RC均最高。本研究为提高水稻的营养价值提供了实用信息。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
求助全文
约1分钟内获得全文 求助全文
来源期刊
Journal of Cereal Science
Journal of Cereal Science 工程技术-食品科技
CiteScore
7.80
自引率
2.60%
发文量
163
审稿时长
38 days
期刊介绍: The Journal of Cereal Science was established in 1983 to provide an International forum for the publication of original research papers of high standing covering all aspects of cereal science related to the functional and nutritional quality of cereal grains (true cereals - members of the Poaceae family and starchy pseudocereals - members of the Amaranthaceae, Chenopodiaceae and Polygonaceae families) and their products, in relation to the cereals used. The journal also publishes concise and critical review articles appraising the status and future directions of specific areas of cereal science and short communications that present news of important advances in research. The journal aims at topicality and at providing comprehensive coverage of progress in the field.
×
引用
GB/T 7714-2015
复制
MLA
复制
APA
复制
导出至
BibTeX EndNote RefMan NoteFirst NoteExpress
×
提示
您的信息不完整,为了账户安全,请先补充。
现在去补充
×
提示
您因"违规操作"
具体请查看互助需知
我知道了
×
提示
确定
请完成安全验证×
copy
已复制链接
快去分享给好友吧!
我知道了
右上角分享
点击右上角分享
0
联系我们:info@booksci.cn Book学术提供免费学术资源搜索服务,方便国内外学者检索中英文文献。致力于提供最便捷和优质的服务体验。 Copyright © 2023 布克学术 All rights reserved.
京ICP备2023020795号-1
ghs 京公网安备 11010802042870号
Book学术文献互助
Book学术文献互助群
群 号:604180095
Book学术官方微信