{"title":"Resistant starch content and physicochemical properties of non-waxy rice starches modified by pullulanase, heat-moisture treatment, and citric acid","authors":"Jinsong Bao , Xin Zhou , Yaqi Hu , 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.
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.