Journal
FOOD CHEMISTRY
Volume 295, Issue -, Pages 484-492Publisher
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2019.05.168
Keywords
Rice ageing; Starch fine structure; Size-exclusion chromatography; Differential scanning calorimetry
Funding
- Priority Academic Program of Jiangsu Higher Education Institutions (PAPD)
- Natural Science Foundation of China [C1304013151101138]
- Chinese NSFC-CGIAR program [31561143008]
- Jiangsu Provincial Entrepreneurial and Innovation PhD Program
- Yangzhou Lvyangjinfeng Talent Program
- Jiangsu Yangzhou Key Research and Development Program [SSF2018000008]
- Yangzhou University Young Scientist Innovation Fund
- Yangzhou University International Academic Exchange Fund
Ask authors/readers for more resources
The eating and cooking quality (ECQ) of stored rice grains is significantly affected by ageing, but the molecular mechanisms for this are not well understood. In the present study, changes of starch hierarchical structures and thermal properties of starch were investigated for rices with up to 12 months storage. For the first time, it was seen that storage resulted in molecular degradation of starch. This mainly involved shorter amylose chains and around (1 -> 6)-alpha glycosidic branching points of amylopectin, which altered the crystalline structure. This resulted in lower gelatinization temperatures and enthalpy but higher crystalline heterogeneity. The ageing effect was varietally-dependent. The information obtained from this study offers improved molecular-level understanding of the effects of ageing process on rice cooking and eating qualities.
Authors
I am an author on this paper
Click your name to claim this paper and add it to your profile.
Reviews
Recommended
No Data Available