Rice starch multi-level structure and functional relationships. (1st January 2022)

• Record Type: Journal Article
• Authors: Zhong, Yuyue; Qu, Jianzhou; Li, Zhihang; Tian, Yu; Zhu, Fan; Blennow, Andreas; Liu, Xingxun
• Is Part Of: Carbohydrate polymers. Volume 275(2022)
• Publication Date: 2022-01-01
• Subjects: AP1 short amylopectin chains (DP 6-36) analyzed by GPC -- AP2 long amylopectin chains (DP 37-100) analyzed by GPC -- AM1 short amylose chains (DP 101-300) analyzed by GPC -- AM2 intermediate amylopectin chains (DP 301-800) analyzed by GPC -- AM3 long amylopectin chains (DP 801-40, 000) analyzed by GPC -- AC amylose content -- RCX relative amount of fraction X -- ACLX average chain lengths (DP) of fraction X -- fa amylopectin chains with DP 6-12 analyzed by HPAEC -- fb1 amylopectin chains with DP 13-24 analyzed by HPAEC -- fb2 amylopectin chains with DP 25-36 analyzed by HPAEC -- fb3 amylopectin chains with DP >36 analyzed by HPAEC -- DB degree of branching -- D Bragg lamellar repeat distance -- da thickness of amorphous lamellae -- dc thickness of crystalline lamellae -- LP long period distance -- I scattering intensity -- PF prefactor of the power-law -- PLE the power-law exponent -- GPA the Gaussian peak area -- q0 the scattering peak position -- SH relative amounts of single helices -- DH relative amounts of double helices -- AR relative amounts of amorphous material. -- To gelatinization onset temperature -- Tp gelatinization peak temperature -- Tc gelatinization conclusion temperature -- ΔH gelatinization enthalpy -- PV peak viscosity -- TV through viscosity -- BV Breakdown viscosity -- FV final viscosity -- SB setback -- SP swelling power -- WS water solubility -- LOS Logarithm of slope -- k digestion rate -- DS digested starch -- RS resistant starch content -- G′ storage modulus -- G″ loss modulus -- CP complex viscosity -- tan δ loss tangent; Rice -- Starch -- Thermal properties -- Pasting properties -- Molecular structure; Polysaccharides -- Periodicals; Polysaccharides -- Periodicals; Polysaccharides -- Périodiques; Electronic journals; 547.78
• DOI: 10.1016/j.carbpol.2021.118777
• Languages: English
• ISSNs: 0144-8617

Abstract

Abstract: Starch from 15 different rice genotypes with amylose content (AC) ranging 1.5%–30.6% were investigated for relationships between structures and properties. For parameters related to the granular level, the most important relationships were found for AC, average chain lengths (ACL) of the amylopectin (AP) fb1 chains having a length of DP 13-24, crystallinity, and the thickness of the crystalline (dc ) and the amorphous lamellae (da ) of the starch granule. AC and dc were negatively correlated with the peak gelatinization temperature (Tp ), thermal enthalpy (ΔH), and peak viscosity (PV), but positively correlated with swelling power. ACLfb1 and da, as compared to AC and dc, had the opposite effects on these parameters, demonstrating important roles of specific molecular and lamellar structures on the starch granular stability. For the gelatinized systems, increasing ACLfb1 decreased retrogradation, while AC increased retrogradation by increasing the resistant starch (RS) content, storage modulus ( G′ ), and setback (SB). Graphical abstract: Unlabelled Image Highlights: Short (fb1 ) amylopectin chains is crucial for pasting, digestion, and rheology. Crystalline and lamellar structure is important for thermal and pasting properties. Amylose content is positively correlated with peak viscosity. Long fb1 chains leads to thermal resistance and low peak viscosity and resistant starch content. Short amylose chains is conceivably the main leaching chains during heating.