Journal
CARBOHYDRATE POLYMERS
Volume 216, Issue -, Pages 197-203Publisher
ELSEVIER SCI LTD
DOI: 10.1016/j.carbpol.2019.04.031
Keywords
Stickiness; Non-glutinous; Protease; Chain-length distribution; Molecular size
Categories
Funding
- Beijing Municipal Education Commission & Beijing Nature Science Foundations [KM201910011004PXM2019_014213_000007]
- National Key R&D Program of China [2018YFD0400600, 2018YFD0400103]
- Beijing Excellent Talents Funding for Youth Scientist Innovation Team [2016000026833TD01]
- High-level Teachers in Beijing Municipal Universities [IDHT20180506]
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Non-glutinous rice has higher amylose content but less sticky texture than glutinous rice. In this study, by soaking two non-glutinous rice with protease solution, rice stickiness is significantly increased and equivalent to that of glutinous rice. By exploring starch leaching behavior during rice cooking, we find: (i) total solids and amylopectin amount in the leachate are significantly increased by raising the protease concentration during the soaking treatment; (ii) molecular size and chain-length distribution (CLD) of leached starch from these protease-treated rice (PTR) significantly differed from the corresponding native starch; (iii) strong correlations between rice stickiness, amylopectin amount and the proportion of short amylopectin chains with degree of polymerization (DP) < 36 in the leachate are established. The possible molecular mechanism for the increased stickiness of treated non-glutinous rice is put forward to explain the above result. This study could broaden the applications of non-glutinous rice for rice industry.
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