Gelatinization and pasting properties of waxy and non-waxy rice starches

Starch/Staerke

Volumn 59, Issue 8, 2007, Pages 388-396

  Park, In Myoung ^a   Ibáñez, Ana Maria ^a   Zhong, Fang ^a   Shoemaker, Charles F ^a  

^a UNIVERSITY OF CALIFORNIA   (United States)

Author keywords

Gelatinization properties; Pasting properties; Pearson correlation coefficient; Rice starch

Indexed keywords

DIFFERENTIAL SCANNING CALORIMETRY; GRAIN (AGRICULTURAL PRODUCT); MOLECULAR WEIGHT; RHEOMETERS; THERMAL EFFECTS; VISCOSITY MEASUREMENT;

AMYLOSE CONTENTS; GELATINIZATION; PASTING PROPERTIES; PEARSON CORRELATION COEFFICIENTS; RICE STARCH;

STARCH;

EID: 34548213671     PISSN: 00389056     EISSN: 1521379X     Source Type: Journal    
DOI: 10.1002/star.200600570     Document Type: Article

References (35)

1. P. J. Jenkins, A. M. Donald: The influence of amylose on starch granule structure. Int. J. Biol. Macromol. 1995, 17, 315-321.
2. D. J. Gallant, B. Bouchet, P. M. Baldwin: Microscopy of starch: Evidence of a new level of granule organization. Carbohydr. Polym. 1997, 32, 177-191.
3. L. Slade, H. Levine: Non-equilibrium melting of native granular starch.1. Temperature location of the glass-transition associated with gelatinization of A-Type cereal starches. Carbohydr. Polym. 1988, 8, 183-208.
4. M. L. Tsai, C. F. Li, C. Y. Lii: Effects of granular structures on the pasting behaviors of starches. Cereal Chem. 1997, 74, 750-757.
5. E. T. Champagne: Rice starch composition and characteristics. Cereal Food World 1996, 41, 833-838.
6. M. Fitzgerald: Starch, in Rice Chemistry and Technology (Ed. E. T. Champagne) American Association of Cereal Chemists, St. Paul, MN, U.S.A, 2004.
7. J. Bao, X. Kong, J. Xie, L. Xu: Analysis of genotypic and environmental effects on rice starch. 1. Apprent amylose content, pasting viscosity, and gel texture. J. Agric. Food Chem. 2004, 52, 6010-6016.
8. M. Ramesh, S. Z. Ali, K. R. Bhattacharya: Influence of parboiling on rice starch structure and cooked-rice texture. J. Texture Stud. 1999, 30, 337-344.
9. N. Ryoo, C. Yu, C. S. Park, M. Y. Baik, I. M. Park, M. H. Cho, S. H. Bhoo, G. An, T. R. Hahn, J. S. Jeon: Knockout of a starch synthase gene OsSSIIIa/FIo5 causes white-core floury endosperm in rice (Oryza sativa L.). Plant Cell Rep. 2007, in press.
10. T. Noda, Y. Takahata, T. Sato, I. Suda, T. Morishita, K. Ishiguro, O. Yamakawa: Relationships between chain length distribution of amylopectin and gelatinization properties within the same botanical origin for sweet potato and buck-wheat. Carbohydr. Polym. 1998, 37, 153-158.
11. C. G. Biliaderis, C. M. Page, T. J. Maurice, B. O. Juliano: Thermal characterization of rice starches - a polymeric approach to phase-transitions of antigranulocytes starch. J. Agric. Food Chem. 1986, 34, 6-14.
12. G. E. Vandeputte, R. Vermeylen, J. Geeroms, J. A. Delcour: Rice starches. I. Structural aspects provide insight into crystallinity characteristics and gelatinisation behaviour of granular starch. J. Cereal Sci. 2003, 38, 43-52.
13. Y. I. Matveev, J. G. van Soest, C. Nieman, L. A. Wasserman, V. Protserov, M. Ezernitskaja, V. P. Yuryev: The relationship between thermodynamic and structural properties of low and high amylose maize starches. Carbohydr. Polym. 2001, 44, 151-160.
14. N. Singh, L. Kaur, K. S. Sandhu, K. Kaur, K. Nishinari: Relationships between physicochemical, morphological, thermal, rheological properties of rice starches. Food Hydrocoll. 2006, 20, 532-542.
15. G. E. Vandeputte, V. Derycke, J. Geeroms, J. A. Delcour: Rice starches. II. Structural aspects provide insight into swelling and pasting properties. J. Cereal Sci. 2003, 38, 53-59.
16. G. E. Vandeputte, R. Vermeylen, J. Geeroms, J. A. Delcour: Rice starches. III. Structural aspects provide insight in amylopectin retrogradation properties and gel texture. J. Cereal Sci. 2003, 38, 61-68.
17. V. I. Kiseleva, R. F. Tester, L. A. Wasserman, A. V. Krivandin, A. A. Popov, V. P. Yuryev: Influence of growth temperature on the structure and thermodynamic parameters of barley starches. Carbohydr. Polym. 2003, 57, 407-415.
18. S. Varavinit, S. Shobsngob, W. Varanyanond, P. Chinachoti, O. Naivikul: Effect of amylose content on gelatinization, retrogradation and pasting properties of flours from different cultivars of thai rice. Starch/ Stärke 2003, 55, 410-415.
19. J. P. Mua, D. S. Jackson: Relationships between functional attributes and molecular structures of amylose and amylopectin fractions from corn starch. J. Agric. Food Chem. 1997, 45, 3848-3854.
20. I. Hanashiro, J. Abe, S. Hizukuri: A periodic distribution of the chain length of amylopectin as revealed by high-performance anion-exchange chromatography. Carbohydr. Res. 1996, 283, 151-159.
21. K. E. J. Ward, R. C. Hoseney, P. A. Seib: Retrogradation of amylopectin from maize and wheat starches. Cereal Chem. 1994, 71, 150-155.
22. K. Kohyama, J. Matsuki, T. Yasui, T. Sasaki: A differential thermal analysis of the gelatinization and retrogradation of wheat starches with different amylopectin chain lengths. Carbohydr. Polym. 2004, 58, 71-77.
23. Y C. Shi, P. A. Seib: The structure of 4 waxy starches related to gelatinization and retrogradation. Carbohydr. Res. 1992, 227, 131-145.
24. I. M. Park, A. M. Ibanez, C. F. Shoemaker: Rice starch molecular size and its relationship with amylose content. Starch/Stärke 2007, 59, 69-77.
25. C. G. Biliaderis, B. O. Juliano: Thermal and mechanical properties of concentrated rice starch gels of varying composition. Food Chem. 1993, 48, 243-250.
26. AACC: Approved methods of the AACC. American Association of Cereal Chemists, St, Paul, MN, 2000.
27. A. M. Ibanez: A study of rice pasting properties of rice flour and starch as affected by rice variety and physicochemical properties. PhD Thesis, University of California at Davis, Davis, USA, 2002.
28. A. M. Ibanez, D. F. Wood, W. H. Yokoyama, I. M. Park, M. A. Tinoco, C. A. Hudson, K. S. McKenzie, C. F. Shoemaker: Viscoelastic properties of waxy and non-waxy rice flours, their fat and protein-free starch, and the microstructure of their cooked kernels. J. Agric. Food Chem. 2007, In press.
29. R. F. Tester, W. R. Morrison: Swelling and gelatinization of cereal starches.1. Effects of amylopectin, amylose, and lipids. Cereal Chem. 1990, 67, 551-557.
30. R. Chinnaswamy, K. R. Bhattacharya: Characteristics of gelchromatographic fractions of starch in relation to rice and expanded rice-product qualities. Starch/Stärke 1986, 38, 51-57.
31. M. A. Fitzgerald, M. Martin, R. M. Ward, W. D. Park, H. J. Shead: Viscosity of rice flour: A rheological and biological study. J. Agric. Food Chem. 2003, 51, 2295-2299.
32. M. J. Miles, V J. Morris, P. D. Orford, S. G. Ring: The roles of amylose and amylopectin in the gelation and retrogradation of starch. Carbohydr. Res. 1985, 135, 271-281.
33. L. Xu, J. Xie, X. Kong, J. Bao: Analysis of genotypic and environmental effects on rice starch. 2. Thermal and retrogradation properties. J. Agric. Food Chem. 2004, 52, 60176022.
34. R. C. Hoseney, K. J. Zeleznak, D. A. Yost: A note on the gelatinization of starch. Starch/Stärke 1986, 38, 407-409.
35. H. F. Zobel: Molecules to granules - a comprehensive starch review. Starch/Stärke 1988, 40, 44-50.