title: Multi-scale structures and functional properties of starches from Indica hybrid, Japonica and waxy rice.
abstract: The structural and functional properties of starches from three rice grains differing in amylose content (19.9, 13.4 and 0.8% for Japonica, Indica hybrid and waxy rice, respectively) were investigated using a range of characterization methods Indica hybrid starch (IHS) had the highest proportion of intermediate (DP 13-24) and long branch chains (DP≥37) and the lowest proportion of short branch chains (DP 6-12), whereas the opposite results were observed for Japonica starch (JS). The results for waxy rice starch (WS) were between those of IHS and JS. Rice starches showed a typical A-type X-ray diffraction pattern with the relative crystallinity ranging from 33.4% for JS to 39.4% for WS. Significant differences were observed in lamellar distance and short-range molecular order characterized by IR ratio of absorbances at 1047/1022cm-1and full width of half maximum (FWHM) of the band at 480cm-1. WS showed a higher swelling power and a lower close packing concentration at temperatures from 60 to 90°C. The lower peak viscosity of WS was attributed to the formation of less rigid swollen granules at a concentrated regime. WS showed a higher in vitro digestibility compared with IHS and JS.
authors.affiliation: Key Laboratory of Food Nutrition and Safety, Ministry of Education, Tianjin University of Science & Technology, Tianjin 300457, China. Electronic address: sjwang@tust.edu.cn.
authors.forename: Shujun
authors.initials: S
authors.lastname: Wang
authors.affiliation: Key Laboratory of Food Nutrition and Safety, Ministry of Education, Tianjin University of Science & Technology, Tianjin 300457, China.
authors.forename: Peiyan
authors.initials: P
authors.lastname: Li
authors.affiliation: Research Centre of Modern Analytical Technique, Tianjin University of Science & Technology, Tianjin 300457,China.
authors.forename: Jinglin
authors.initials: J
authors.lastname: Yu
authors.affiliation: Key Laboratory of Food Nutrition and Safety, Ministry of Education, Tianjin University of Science & Technology, Tianjin 300457, China.
authors.forename: Peng
authors.initials: P
authors.lastname: Guo
authors.affiliation: Key Laboratory of Food Nutrition and Safety, Ministry of Education, Tianjin University of Science & Technology, Tianjin 300457, China. Electronic address: s.wang@tust.edu.cn.
authors.forename: Shuo
authors.initials: S
authors.lastname: Wang
mesh_terms: D000687:Amylopectin / Q000032:analysis / Q000737:chemistry; D004063:Digestion; D006824:Hybridization, Genetic; D012275:Oryza / Q000737:chemistry* / Q000235:genetics; D013213:Starch / Q000737:chemistry* / Q000378:metabolism; D013696:Temperature; D014885:Waxes
chemical_list: D014885:Waxes; D013213:Starch; D000687:Amylopectin
keywords: Close packing concentration; Indica hybrid rice; Pasting viscosity in vitro digestibility; Starch; Structure