Structure-retrogradation relationship of rice starch in purified starches and cooked rice grains: a statistical investigation.
Amylose content and amylopectin chain length distribution, the two most commonly used structural parameters of starch, have significant effects on starch retrogradation. In the present work, starches were separated and purified from 18 rice cultivars. The amylopectin was purified from each starch. Amylopectin chain length distribution was analyzed by high-performance size-exclusion chromatography after debranched using isoamylase. The blue value was used to measure the amylose content before and after the defatting of starch. The amount of amylose associated with lipid was calculated. Pulsed nuclear magnetic resonance was used to follow the retrogradation of starch both in cooked rice grains and in the purified form. The Avrami equation was employed to describe the retrogradation kinetics of rice starch. To look into the relationship between the starch structure and retrogradation behavior, the structural parameters were correlated with retrogradation kinetics parameters using both Pearson and partial correlations. The results indicated the following: first, the retrogradation behavior of rice starch remains similar in both the purified form and cooked rice grains; second, the peak value of amylopectin short-chain length has a significant positive relationship with the amylopectin crystallization rate constant k; third, the amylose content after defatting has a significant positive relationship with the parameter k and a negative relationship with the Avrami exponent n; and fourth, the amount of amylose associated with lipid has a negative relationship with the parameter k.
Yao
Yuan
Y
Department of Food Science, Wuxi University of Light Industry, Wuxi, Jiangsu, 214036, PR China. yoy1@psu.edu
Zhang
Jingmin
J
Ding
Xiaolin
X
D000687:Amylopectin / Q000737:chemistry / Q000378:metabolism; D000688:Amylose / Q000032:analysis; D002851:Chromatography, High Pressure Liquid; D003460:Crystallization; D006358:Hot Temperature; D007517:Isoamylase / Q000378:metabolism; D007700:Kinetics; D008055:Lipids / Q000032:analysis; D009682:Magnetic Resonance Spectroscopy; D012275:Oryza / Q000737:chemistry*; D012639:Seeds / Q000737:chemistry; D013213:Starch / Q000737:chemistry*
D008055:Lipids; D013213:Starch; D000688:Amylose; D000687:Amylopectin; D007517:Isoamylase