Effects of the degree of milling on starch leaching characteristics and its relation to rice stickiness. (March 2021)

• Record Type: Journal Article
• Authors: Li, Hongyan; Xu, Minghao; Chen, Zhijun; Li, Jie; Wen, Yangyang; Liu, Yingli; Wang, Jing
• Is Part Of: Journal of cereal science. Volume 98(2021)
• Publication Date: 2021-03
• Subjects: Starch -- Leaching -- Molecular structure -- Chain-length distribution; Grain -- Periodicals; Cereal products -- Periodicals; Céréales -- Périodiques; Produits céréaliers -- Périodiques; Cereal products; Grain; Periodicals; 664.705
• DOI: 10.1016/j.jcs.2021.103163
• Languages: English
• ISSNs: 0733-5210

Abstract

Abstract: Rice milling is a very common process to improve rice edible quality. In this study, the effects of the degree of milling (DOM) on starch leaching characteristics and its relation to rice stickiness were investigated. As DOM increased, the whiteness of rice grains and rice stickiness increase, while the protein and lipid content of rice grains decreases. By examining the starch leaching characteristics during rice cooking, it shows that i) increasing DOM significantly increases the total solids and leached starch content while decreases the leached protein content; ii) the molecular size and chain-length distribution (CLD) of leached starch are not significantly varied between rice samples with different DOM, but are significantly different from that of native starch; iii) a significant correlation between rice stickiness and leached amylopectin amount is established; iv) the molecular mechanism for the increased stickiness as affected by DOM is also proposed. The improved understanding of rice processing obtained in this study may allow a better control of rice eating quality. Graphical abstract: Image 1 Highlights: Total solids in the leachate increase with increasing the degree of milling. Molecular structure of leached starch between samples is not largely varied. Rice stickiness strongly correlates with the leached amylopectin amount. Molecular mechanism for increased stickiness by the degree of milling is proposed.