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

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.