Insight into characteristics in rice starch under heat- moisture treatment: Focus on the structure of amylose/amylopectin
Heat-moisture treatment (HMT) could improve the structure and physicochemical characteristics of rice starch, the structural changes of amylose and amylopectin needed to be further investigated. Hence, the starch, amylose and amylopectin were modified by HMT with different moisture contents (MC). As...
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| Format: | Article |
| Language: | English |
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Elsevier
2024-12-01
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| Series: | Food Chemistry: X |
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| Online Access: | http://www.sciencedirect.com/science/article/pii/S2590157524008307 |
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| author | Weijie Qi Siying Kong Xiaoqiang Li Zeyu Peng Lina Sun Zhaohua Wang Jianjun Cheng |
| author_facet | Weijie Qi Siying Kong Xiaoqiang Li Zeyu Peng Lina Sun Zhaohua Wang Jianjun Cheng |
| author_sort | Weijie Qi |
| collection | DOAJ |
| description | Heat-moisture treatment (HMT) could improve the structure and physicochemical characteristics of rice starch, the structural changes of amylose and amylopectin needed to be further investigated. Hence, the starch, amylose and amylopectin were modified by HMT with different moisture contents (MC). As MC increased, starch granules became irregular, amylose appeared molten while amylopectin was less damaged. The crystal structure of starch was disrupted by HMT. The increase in the double helix structure of amylose exhibited more drastic tendency towards molecular rearrangement than amylopectin did. In addition, the reduced proportion of amylopectin A chain could affect the rearrangement of amylose. The solubility and pasting temperature improved, but the enthalpy decreased. Moderate MC (20 %, 25 %) could enhance the viscosity and dynamic viscoelasticity. HMT promoted the conversion of RDS to RS, which was significantly increased by 85.26 % at HMT-40 %. These findings contributed to a better understanding of the mechanisms by which HMT affected starch. |
| format | Article |
| id | doaj-art-f8da9d9c22484ef881b47c19122ecb3a |
| institution | Kabale University |
| issn | 2590-1575 |
| language | English |
| publishDate | 2024-12-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Food Chemistry: X |
| spelling | doaj-art-f8da9d9c22484ef881b47c19122ecb3a2024-12-13T11:01:55ZengElsevierFood Chemistry: X2590-15752024-12-0124101942Insight into characteristics in rice starch under heat- moisture treatment: Focus on the structure of amylose/amylopectinWeijie Qi0Siying Kong1Xiaoqiang Li2Zeyu Peng3Lina Sun4Zhaohua Wang5Jianjun Cheng6College of Food Science, Northeast Agricultural University, Harbin 150030, ChinaCollege of Food Science, Northeast Agricultural University, Harbin 150030, ChinaCollege of Food Science, Northeast Agricultural University, Harbin 150030, ChinaCollege of Food Science, Northeast Agricultural University, Harbin 150030, ChinaCollege of Food Science, Northeast Agricultural University, Harbin 150030, ChinaCollege of Food Science, Northeast Agricultural University, Harbin 150030, ChinaCorresponding author.; College of Food Science, Northeast Agricultural University, Harbin 150030, ChinaHeat-moisture treatment (HMT) could improve the structure and physicochemical characteristics of rice starch, the structural changes of amylose and amylopectin needed to be further investigated. Hence, the starch, amylose and amylopectin were modified by HMT with different moisture contents (MC). As MC increased, starch granules became irregular, amylose appeared molten while amylopectin was less damaged. The crystal structure of starch was disrupted by HMT. The increase in the double helix structure of amylose exhibited more drastic tendency towards molecular rearrangement than amylopectin did. In addition, the reduced proportion of amylopectin A chain could affect the rearrangement of amylose. The solubility and pasting temperature improved, but the enthalpy decreased. Moderate MC (20 %, 25 %) could enhance the viscosity and dynamic viscoelasticity. HMT promoted the conversion of RDS to RS, which was significantly increased by 85.26 % at HMT-40 %. These findings contributed to a better understanding of the mechanisms by which HMT affected starch.http://www.sciencedirect.com/science/article/pii/S2590157524008307StarchHeat-moisture treatmentStructurePhysiochemical characteristicsDigestive characteristics |
| spellingShingle | Weijie Qi Siying Kong Xiaoqiang Li Zeyu Peng Lina Sun Zhaohua Wang Jianjun Cheng Insight into characteristics in rice starch under heat- moisture treatment: Focus on the structure of amylose/amylopectin Food Chemistry: X Starch Heat-moisture treatment Structure Physiochemical characteristics Digestive characteristics |
| title | Insight into characteristics in rice starch under heat- moisture treatment: Focus on the structure of amylose/amylopectin |
| title_full | Insight into characteristics in rice starch under heat- moisture treatment: Focus on the structure of amylose/amylopectin |
| title_fullStr | Insight into characteristics in rice starch under heat- moisture treatment: Focus on the structure of amylose/amylopectin |
| title_full_unstemmed | Insight into characteristics in rice starch under heat- moisture treatment: Focus on the structure of amylose/amylopectin |
| title_short | Insight into characteristics in rice starch under heat- moisture treatment: Focus on the structure of amylose/amylopectin |
| title_sort | insight into characteristics in rice starch under heat moisture treatment focus on the structure of amylose amylopectin |
| topic | Starch Heat-moisture treatment Structure Physiochemical characteristics Digestive characteristics |
| url | http://www.sciencedirect.com/science/article/pii/S2590157524008307 |
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