Effects of molecular compositions on crystalline structure and functional properties of rice starches with different amylopectin extra-long chains. (March 2019)

• Record Type: Journal Article
• Authors: Lin, Lingshang; Guo, Ke; Zhang, Long; Zhang, Changquan; Liu, Qiaoquan; Wei, Cunxu
• Is Part Of: Food hydrocolloids. Volume 88(2019)
• Page Start: 137
• Page End: 145
• Publication Date: 2019-03
• Subjects: Starch -- Extra-long chain of amylopectin -- Molecular composition -- Crystalline structure -- Functional properties -- Relationship analysis; AAC apparent amylose content -- AAG Aspergillus niger amyloglucosidase -- AC amylose content -- APS amylopectin short branch-chain -- APL amylopectin long branch-chain -- ATR-FTIR attenuated total reflectance-Fourier transforms infrared -- ELC extra-long chain -- GPC gel permeation chromatography -- PCA principal component analysis -- PLS-DA partial least squares discriminant analysis -- PLSR partial least squares regression -- PPA porcine pancreatic α-amylase -- RDS rapidly digestible starch -- RS resistant starch -- RVA rapid viscosity analysis -- SAXS small-angle X-ray scattering -- SDS slowly digestible starch -- TAC true amylose content -- XRD X-ray powder diffraction; Hydrocolloids -- Periodicals; Food additives -- Periodicals; Colloïdes -- Périodiques; Aliments -- Additifs -- Périodiques; Colloids; Food additives; Periodicals; Electronic journals; 664.06
• DOI: 10.1016/j.foodhyd.2018.09.033
• Languages: English
• ISSNs: 0268-005X

Abstract

Abstract: The extra-long chain (ELC) of amylopectin influences molecular compositions of starch. In this study, starches were isolated from 22 rice varieties with different ELCs. Molecular compositions of starch were determined, and their relationships with crystalline structure, gelatinization properties, pasting properties, and enzyme hydrolysis were analysed. The results showed that the starches with different ELCs had significantly different structural and functional properties. The ELC was significantly positively related to setback viscosity and negatively related to relative crystallinity, lamellar peak intensity, swelling power, gelatinization enthalpy, and rapidly digestible starch of retrograded starch. The true amylose content was significantly positively related to retrogradation and negatively related to peak viscosity and hydrolysis degree by α-amylase and amyloglucosidase. The short branch-chain of amylopectin was significantly positively related to lamellar peak intensity, swelling power, hydrolysis degree by α-amylase, and rapidly digestible starch of retrograded starch and negatively related to setback viscosity and resistant starch of retrograded starch. The ratio of short to long branch-chain of amylopectin was significantly positively related to swelling power and hydrolysis degree by α-amylase. The principal component analysis and partial least squares discriminant analysis demonstrated that the low-ELC starches were distinguished from the middle- and high-ELC starches, the middle-ELC starches basically clustered together, but the high-ELC starches were highly dispersed. The above results would provide some new information for rice quality breeding and starch applications by changing the ELC in starch. Graphical abstract: Image 1 Highlights: Starches from 22 rice varieties had different extra-long chains (ELC) of amylopectin. GPC profiles of debranched starch and amylopectin measured molecular compositions. Gelatinization and pasting properties and enzyme hydrolysis of starch were measured. PLSR showed interrelationship between molecular compositions and starch properties. PCA and PLS-DA revealed the differences among rice varieties with different ELCs.