Removal of starch granule associated proteins alters the physicochemical properties of annealed rice starches

The effect of removal of starch granule associated proteins (SGAPs), annealing and dual-treatment on physicochemical properties of three rice starches with different amylose content (AC) was investigated. SGAPs removal reduced stability of starch granules, thus increasing amylose leaching, swelling power, solubility, and pseudoplasticity of Qiuguang (15.6% AC) and Luhui (22.1% AC) rice starches, decreasing pseudoplasticity of Yangfunuo (1.56% AC) starch, and decreasing To, Tp, and Tc, pasting viscosity and storage modulus of all three rice starches. Annealing decreased amylose leaching of the three starches, and pasting properties, pseudoplastic and storage modulus of Yangfunuo starch, but increased swelling power of the three starches, Delta H and To of Qiuguang starch, and pasting properties and pseudoplasticity of Qiuguang and Luhui starches. The effect of dual-treatment was generally the sum of effect of SGAPs removal and annealing treatment. But an interaction effect of the dualtreatment was observed for some parameters. The effect of annealing was closely related to the variety and composition of the starch.

Automated summary

The removal of starch granule associated proteins, annealing, and dual-treatment all had significant effects on the physicochemical properties of rice starch with varying amylose content. SGAPs removal increased amylose leaching and swelling power, while annealing reduced amylose leaching and affected pasting properties. The impact of these treatments on starch properties varied depending on the specific rice starch variety and composition.