Multi-scale structures and functional properties of starches from Indica hybrid, Japonica and waxy rice

作者：Wang, Shujun^*; Li, Peiyan; Yu, Jinglin; Guo, Peng; Wang, Shuo

来源：International Journal of Biological Macromolecules, 2017, 102: 136-143.

DOI：10.1016/j.ijbiomac.2017.04.020

• Indica hybrid rice
• Starch
• Structure
• Close packing concentration
• Pasting viscosity in vitro digestibility

The structural and functional properties of starches from three rice grains differing in amylose content (19.9, 13.4 and 0.8% for Japonica, Indica hybrid and waxy rice, respectively) were investigated using a range of characterization methods Indica hybrid starch (IHS) had the highest proportion of intermediate (DP 13-24) and long branch chains (DP >= 37) and the lowest proportion of short branch chains (DP 6-12), whereas the opposite results were observed for Japonica starch (JS). The results for waxy rice starch (WS) were between those of IHS and JS. Rice starches showed a typical A-type X-ray diffraction pattern with the relative crystallinity ranging from 33.4% for JS to 39.4% for WS. Significant differences were observed in lamellar distance and short-range molecular order characterized by IR ratio of absorbances at 1047/1022 cm(-1) and full width of half maximum (FWHM) of the band at 480 cm(-1). WS showed a higher swelling power and a lower close packing concentration at temperatures from 60 to 90 degrees C. The lower peak viscosity of WS was attributed to the formation of less rigid swollen granules at a concentrated regime. WS showed a higher in vitro digestibility compared with IHS and JS.

• 出版日期2017-9
• 单位天津科技大学