Characterization of multi-scale structure and thermal properties of Indica rice starch with different amylose contents. Issue 109 (10th November 2016)

• Record Type: Journal Article
• Authors: Li, Zhihang; Kong, Xiangli; Zhou, Xianrong; Zhong, Kui; Zhou, Sumei; Liu, Xingxun
• Is Part Of: RSC advances. Volume 6:Issue 109(2016)
• Page Start: 107491
• Page End: 107497
• Publication Date: 2016-11-10
• Subjects: Chemistry -- Periodicals; 540.5
• DOI: 10.1039/c6ra17922c
• Languages: English
• ISSNs: 2046-2069

Abstract

Abstract : Fully understanding the relationship between multi-scale structure and thermal properties of rice starch is important for starch-based food processing. Abstract : Fully understanding the relationship between multi-scale structure and thermal properties of rice starch is important for starch-based food processing. Multi-scale structures of Indica rice starch were studied from molecules to aggregation structure. Gel-permeation chromatography (GPC) and high-performance anion-exchange chromatography (HPAEC) both show that the amylopectin from debranched rice starch exhibits bimodal distributions. Compared with amylose-rich rice starch, amylopectin-rich rice starch had the highest molar- and weight-based ratio of fraction fa′ (DP 6–12) and lower molar-based ratios of fractions fb′3 (DP ≥ 37). X-ray diffraction (XRD) and small angle X-ray scattering (SAXS) confirm that amylopectin-rich starch has the highest crystallinity and scattering intensity. Differential scanning calorimetry (DSC) results show that amylopectin-rich starch has the highest onset and peak gelatinization temperatures; however, there is no significant difference in enthalpy, which may be due to the irregular double helix. Rapid visco-analysis (RVA) shows amylose-rich starch has a higher final and setback viscosity, which may be due to amylose molecule entanglement in starch gel and higher retrogradation ability.