title: Relationship between structure and functional properties of normal rice starches with different amylose contents.
abstract: The structures (morphology, molecule, and crystallinity) and functional properties (gelatinization, hydrolysis, and in vitro digestion) of normal rice starches with different amylose contents were investigated and their relationships were analyzed. The results showed that the morphology, granule size, and crystalline type did not significantly change among rice starches. The molecular structure (amylose content, amylopectin branch-chain content, and amylopectin branching degree) and crystalline structure (relative crystallinity, IR ratio of 1045/1022 cm(-1), lamellar peak intensity, and lamellar distance) significantly varied among rice starches, which resulted in different functional properties. The gelatinization temperature and water solubility were significantly positively correlated with amylose content but significantly negatively correlated with amylopectin short branch-chain. The swelling power, hydrolysis and in vitro digestion were significantly positively correlated with amylopectin short branch-chain, relative crystallinity, IR ratio of 1045/1022 cm(-1), and lamellar peak intensity but significantly negatively correlated with amylose content and lamellar distance.
authors: Jiangsu Key Laboratory of Crop Genetics and Physiology/Co-Innovation Center for Modern Production Technology of Grain Crops, Yangzhou University, Yangzhou 225009, China; Key Laboratory of Plant Functional Genomics of the Ministry of Education, Yangzhou University, Yangzhou 225009, China.
authors: Jinwen
authors: J
authors: Cai
authors: Jiangsu Key Laboratory of Crop Genetics and Physiology/Co-Innovation Center for Modern Production Technology of Grain Crops, Yangzhou University, Yangzhou 225009, China; Key Laboratory of Plant Functional Genomics of the Ministry of Education, Yangzhou University, Yangzhou 225009, China.
authors: Jianmin
authors: J
authors: Man
authors: Jiangsu Key Laboratory of Crop Genetics and Physiology/Co-Innovation Center for Modern Production Technology of Grain Crops, Yangzhou University, Yangzhou 225009, China; Key Laboratory of Plant Functional Genomics of the Ministry of Education, Yangzhou University, Yangzhou 225009, China.
authors: Jun
authors: J
authors: Huang
authors: Jiangsu Key Laboratory of Crop Genetics and Physiology/Co-Innovation Center for Modern Production Technology of Grain Crops, Yangzhou University, Yangzhou 225009, China; Key Laboratory of Plant Functional Genomics of the Ministry of Education, Yangzhou University, Yangzhou 225009, China.
authors: Qiaoquan
authors: Q
authors: Liu
authors: Testing Center, Yangzhou University, Yangzhou 225009, China.
authors: Wenxian
authors: W
authors: Wei
authors: Jiangsu Key Laboratory of Crop Genetics and Physiology/Co-Innovation Center for Modern Production Technology of Grain Crops, Yangzhou University, Yangzhou 225009, China; Key Laboratory of Plant Functional Genomics of the Ministry of Education, Yangzhou University, Yangzhou 225009, China. Electronic address: cxwei@yzu.edu.cn.
authors: Cunxu
authors: C
authors: Wei
mesh_terms: D000687:Amylopectin / Q000032:analysis / Q000737:chemistry; D000688:Amylose / Q000032:analysis / Q000737:chemistry*; D006868:Hydrolysis; D012275:Oryza / Q000737:chemistry*; D044367:Phase Transition; D044366:Transition Temperature
chemical_list: D000688:Amylose; D000687:Amylopectin
keywords: Gelatinization; Hydrolysis; In vitro digestion; Rice; Starch; Structure