The Role of Amylose in Gel Forming of Rice Flour

In this study, Glutinous rice (GR), Japonica rice (JR), and Indica rice (IR), with amylose contents at 1.57 +/- 0.18%, 15.88 +/- 1.16%, and 26.14 +/- 0.25%, respectively, were selected to reveal the role of amylose in the gel forming of rice flours. The strength and elasticity of the associated gels were found in an ascendant order with the increase in amylose content. For the retrograded gels (at 4 degrees C for 7 days), the peak temperature (T(r)p) was positively related to the amylose content. In general, T(r)p of IR increased to 63.21 +/- 0.13 degrees C, and the relative crystallinities of IR were in the top ranking at 10.67 +/- 0.16%, followed by those of JR and GR. The relative amounts of short-range ordered structures to amorphous regions in JR and IR were also higher than that of GR, and the number of compact network structure were positively related to the amylose content. These results indicated that amylose can enhance the strength and elasticity of gels by facilitating the formation of crystalline, short-range ordered, and compact network structures. These results can provide a reference for the development of rice products.

Automated summary

Three types of rice (Glutinous rice, Japonica rice, and Indica rice) with varying amylose contents were used to study the gel-forming properties of rice flours. It was found that higher amylose content resulted in stronger and more elastic gels. The peak temperature of retrograded gels was also positively related to amylose content. These findings suggest that amylose plays a significant role in enhancing the strength and elasticity of gels by promoting the formation of crystalline, short-range ordered, and compact network structures. This study provides valuable insights for the development of rice products.