Analysis of Genotypic and Environmental Effects on Rice Starch. 1. Apparent Amylose Content, Pasting Viscosity, and Gel Texture

2004 ◽  
Vol 52 (19) ◽  
pp. 6010-6016 ◽  
Author(s):  
Jinsong Bao ◽  
Xiangli Kong ◽  
Jiankun Xie ◽  
Linjuan Xu
Keyword(s):  
Environmental Effects ◽  
Amylose Content ◽  
Rice Starch ◽  
Gel Texture ◽  
Apparent Amylose Content

scholarly journals Viscoelastic and Textural Characteristics of Gels Obtained from Potato Starch Roasted under Several Temperature-Time Conditions

2018 ◽  
Vol 2018 ◽  
pp. 1-11
Author(s):  
María D. Torres ◽  
Francisco Chenlo ◽  
Ramón Moreira
Keyword(s):  
Soluble Fraction ◽  
Profile Analysis ◽  
Amylose Content ◽  
Potato Starch ◽  
Degree Of Crystallinity ◽  
Texture Profile ◽  
Gel Texture ◽  
Apparent Amylose Content ◽  
Textural Parameters ◽  
Roasting Temperature

The influence of roasting conditions on the potato starch (PS) composition, solubility, crystallinity, gel-forming thermal profiles, and texture of the corresponding gels was studied. Thermorheological testing of roasted starches with (RPS) and without (RPSI) the soluble fraction was conducted on a stress-controlled rheometer. Texture profile analysis (TPA) was used to determine the RPS final gel texture. Solubility tests showed equivalent effects of starch roasting for samples treated at 190°C for 8 h (RPS190-8), 210°C for 6 h (RPS210-6), and 230°C for 4 h (RPS230-4). The apparent amylose content of RPS linearly increased with the decreasing degree of crystallinity. Elastic (G′) and viscous (G″) properties of RPS depended markedly on apparent amylose content and crystallinity. G′gel values of roasted starches linearly increased with the amylose content suggesting a promotion of the amylose breakdown with roasting temperature. Gels prepared with RPS roasted between 120 and 170°C exhibited intermediate strength and fully thermal reversible features. Roasting between 190 and 210°C favoured strong and fully thermal reversible gels. Although RPS230-4 gels exhibited similar strength to RPS190-8 and RPS210-4, no fully thermal reversible gels were obtained. The soluble fraction removal led to a drop the RPSI gels strength with increasing roasting temperature. No water syneresis was identified for RPS gels during one-week ageing, except for RPS230 gels. Relationships between textural parameters from TPA and viscoelastic gel properties determined by rheology were established.

scholarly journals Genetic Effects of Soluble Starch Synthase IV -2  and It with ADPglucose Pyrophorylase Large Unit  and Pullulanase  on Rice Qualities

2020 ◽  
Author(s):  
Liang Xu ◽  
Hui You ◽  
Ouling Zhang ◽  
Xunchao Xiang
Keyword(s):  
Amylose Content ◽  
Soluble Starch ◽  
Genetic Effects ◽  
Starch Synthase ◽  
Rice Starch ◽  
Peak Time ◽  
Major Genes ◽  
Rice Quality ◽  
Large Unit ◽  
Apparent Amylose Content

Abstract BackgroundRice amylose content and amylopectin structure corporately determine rice eating and cooking qualities (ECQs). Soluble starch synthase IV-2 (SSIV-2) is a member of the soluble starch synthesis gene family but with unknown effects on ECQs.Results In this study, three populations derived from a cross of two parents who possess the same major genes of starch bio-synthesis were employed to investigate the influence of SSIV-2 and its combined effects with ADPglucose pyrophorylase large unit (AGPlar) and Pullulanase (PUL) on ECQs. The results illustrated that the polymorphism of SSIV-2 alleles significantly affected gel consistency (GC), gelatinization temperature (GT), percent of retrogradation (R) and three crucial RVA profile parameters: peak viscosity (PKV), breakdown viscosity (BDV) and setback viscosity (SBV). And SSIV-2 allele derived from CG173R had better quality traits with lower GT, SBV and R. Moreover, its interaction with AGPlar was responsible for the variations of GC, apparent amylose content (AAC), GT, R and all RVA parameters except for pasting temperature (PaT) and peak time (PeT), in terms of GC, PKV and CSV, AGPlar derived from CG173R had an epistasis effect on SSIV-2; additionally, interaction of SSIV-2 and PUL mainly affected GC, AAC, PKV, CPV, CSV and SBV. I-C and C-1 (I, allele of AGPlar from Guangzhan 63S; C, allele of SSIV-2 from CG173R; 1, allele of PUL from Guangzhan 63S) combinations had better ECQs. The findings suggest that genetic effects of SSIV-2 and its interaction with AGPlar and PUL are vital for rice quality under the same major genes (Wx and SSII-3) background. ConclusionsSS IV-2 significantly affect GC, R, GT, PKV, BDV and SBV of rice starch. The I-C and C-1 have better ECQs. These findings suggest that the effects of SS IV-2 and its interaction with AGPlar and PUL are vital for rice quality breeding.

scholarly journals Evaluation of Starch Hydrolysis for Glycemic Index Prediction of Rice Varieties

Proceedings ◽  
2020 ◽  
Vol 70 (1) ◽  
pp. 101
Author(s):  
Cristiana Pereira ◽  
Regina Menezes ◽  
Vanda Lourenço ◽  
Teresa Serra ◽  
Carla Brites
Keyword(s):  
Glycemic Index ◽  
Food Processing ◽  
Amylose Content ◽  
Rice Variety ◽  
Great Influence ◽  
Starch Hydrolysis ◽  
Rice Starch ◽  
Rice Varieties ◽  
Processing Technologies

Rice consumed as white cooked polished grain has been considered a high glycemic index (GI) food, particularly compared with other starchy foods. However, the GI levels of rice based food can vary among different rice types and food processing technologies. Rice GI variation can be affected by several factors, such as rice variety, the genetic background of rice as well as due to crop edaphoclimatic conditions. The main difference in rice starch composition that influences GI is the amylose content. Besides the chemical composition of rice, the gelatinization characteristics and food processing can also contribute to starch retrogradation, thus increasing the level of resistant starch with a great influence on GI. To understand the glycemic response of rice types differing in amylose and viscosity profiles, four rice samples were analyzed and compared with standard and resistant HI-MAIZE corn starches. An in vitro enzymatic starch hydrolysis procedure was applied to estimate GI. The results indicate substantial differences in the starch hydrolysis of the two corn starches. Starch hydrolysis tended to be more rapid and efficient for ‘Waxy’ and ‘Ceres’ (intermediate-amylose) rice types than for ‘Maçarico’ (high-amylose rice). In addition, the data show that the Maçarico variety has the lowest estimated GI and the highest retrogradation rate compared with ‘Waxy’, ‘Ceres’ and ‘Basmati’ type. The results obtained reinforce the importance of knowing amylose content and viscosity profiles for the prediction of rice glycemic responses.

scholarly journals Influence of Starch Composition and Molecular Weight on Physicochemical Properties of Biodegradable Films

Polymers ◽  
2019 ◽  
Vol 11 (7) ◽  
pp. 1084 ◽  
Author(s):  
Daniel Domene-López ◽  
Juan Carlos García-Quesada ◽  
Ignacio Martin-Gullon ◽  
Mercedes G. Montalbán
Keyword(s):  
Molecular Weight ◽  
Corn Starch ◽  
Amylose Content ◽  
Potato Starch ◽  
Thermoplastic Starch ◽  
Grain Structure ◽  
Rice Starch ◽  
Hydration Properties ◽  
Casting Technique ◽  
Starch Films

Thermoplastic starch (TPS) films are considered one of the most promising alternatives for replacing synthetic polymers in the packaging field due to the starch biodegradability, low cost, and abundant availability. However, starch granule composition, expressed in terms of amylose content and phosphate monoesters, and molecular weight of starch clearly affects some film properties. In this contribution, biodegradable TPS films made from potato, corn, wheat, and rice starch were prepared using the casting technique. The effect of the grain structure of each starch on microstructure, transparency, hydration properties, crystallinity, and mechanical properties of the films, was evaluated. Potato starch films were the most transparent and corn starch films the most opaque. All the films had homogeneous internal structures—highly amorphous and with no pores, both of which point to a good starch gelatinization process. The maximum tensile strength (4.48–8.14 MPa), elongation at break (35.41–100.34%), and Young’s modulus (116.42–294.98 MPa) of the TPS films were clearly influenced by the amylose content, molecular weight, and crystallinity of the film. In this respect, wheat and corn starch films, are the most resistant and least stretchable, while rice starch films are the most extensible but least resistant. These findings show that all the studied starches can be considered suitable for manufacturing resistant and flexible films with similar properties to those of synthetic low-density polyethylene (LDPE), by a simple and environmentally-friendly process.

scholarly journals Physicochemical Properties of C-Type Starch from Root Tuber of Apios fortunei in Comparison with Maize, Potato, and Pea Starches

Molecules ◽  
2018 ◽  
Vol 23 (9) ◽  
pp. 2132 ◽  
Author(s):  
Juan Wang ◽  
Ke Guo ◽  
Xiaoxu Fan ◽  
Gongneng Feng ◽  
Cunxu Wei
Keyword(s):  
Physicochemical Properties ◽  
Water Solubility ◽  
Amylose Content ◽  
Potato Starch ◽  
Hierarchical Cluster ◽  
Lamellar Thickness ◽  
Relative Crystallinity ◽  
Apparent Amylose Content ◽  
Root Tuber ◽  
Gelatinized Starch

The dry root tuber of Apios fortunei contained about 75% starch, indicating that it is an important starch resource. Starch displayed spherical, polygonal, and ellipsoidal granules with central hila. Granule sizes ranged from 3 to 30 μm with a 9.6 μm volume-weighted mean diameter. The starch had 35% apparent amylose content and exhibited CA-type crystalline structure with 25.9% relative crystallinity. The short-range ordered degree in the granule external region was approximately 0.65, and the lamellar thickness was approximately 9.6 nm. The swelling power and water solubility began to increase from 70 °C and reached 28.7 g/g and 10.8% at 95 °C. Starch had typical bimodal thermal curve in water with gelatinization temperatures from 61.8 to 83.9 °C. The 7% (w/w) starch-water slurry had peak, hot, breakdown, final, and setback viscosities of 1689, 1420, 269, 2103, and 683 mPa s, respectively. Rapidly digestible starch, slowly digestible starch, and resistant starch were 6.04%, 10.96%, and 83.00% in native starch; 83.16%, 15.23%, and 1.61% in gelatinized starch; and 78.13%, 17.88%, and 3.99% in retrograded starch, respectively. The above physicochemical properties of A. fortunei starch were compared with those of maize A-type starch, potato B-type starch, and pea C-type starch. The hierarchical cluster analysis based on starch structural and functional property parameters showed that A. fortunei and pea starches had similar physicochemical properties and were more related to maize starch than potato starch.

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