title: Retrogradation behaviour of high-amylose rice starch prepared by improved extrusion cooking technology.
abstract: Native rice starch (NRS, amylose/28.9%) was gelatinized by improved extrusion cooking technology (IECT) and retrograded (RRS) after low temperature storage (4 °C). The retrogradation behaviour of RRS was changed to low retrogradation percentage and low retrogradation rate. The retrogradation resulted in a high compact morphology. The melt enthalpy change and percentage of retrogradation of RRS was 3.68 J/g and 37.7%, respectively, compared to those of NRS (9.75 J/g, 100%). The retrogradation percentage for RRS was low during storage as shown as a low retrogradation rate (0.21 d(-1)) and a high Avrami exponent (0.89). The pattern of rice starch changed from A-type to amorphous and B-type. Both the relative crystallinity of RRS (12.7%) by the X-ray diffractograms and the ratio of the band height (0.63) in the FTIR spectra were low. The analysis of retrogradation structure and short-range molecular order further confirmed the retrogradation behaviour of rice starch after IECT treatment.
authors.affiliation: State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, Jiangxi, China; Spice and Beverage Research Institute, Chinese Academy of Tropical Agricultural Sciences, Wanning 571533, Hainan, China.
authors.forename: Yanjun
authors.initials: Y
authors.lastname: Zhang
authors.affiliation: State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, Jiangxi, China. Electronic address: liuwei@ncu.edu.cn.
authors.forename: Wei
authors.initials: W
authors.lastname: Liu
authors.affiliation: State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, Jiangxi, China. Electronic address: chengmeiliu@yahoo.com.cn.
authors.forename: Chengmei
authors.initials: C
authors.lastname: Liu
authors.affiliation: State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, Jiangxi, China.
authors.forename: Shunjing
authors.initials: S
authors.lastname: Luo
authors.affiliation: State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, Jiangxi, China.
authors.forename: Ti
authors.initials: T
authors.lastname: Li
authors.affiliation: State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, Jiangxi, China.
authors.forename: Yunfei
authors.initials: Y
authors.lastname: Liu
authors.affiliation: State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, Jiangxi, China.
authors.forename: Di
authors.initials: D
authors.lastname: Wu
authors.affiliation: State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, Jiangxi, China.
authors.forename: Yanna
authors.initials: Y
authors.lastname: Zuo
mesh_terms: D000688:Amylose / Q000737:chemistry*; D003296:Cooking; D012275:Oryza / Q000737:chemistry*; D013213:Starch / Q000737:chemistry*; D013816:Thermodynamics
chemical_list: D013213:Starch; D000688:Amylose
keywords: High-amylose rice starch; Improved extrusion cooking technology; Retrogradation behaviour