Physicochemical properties of high amylose rice starches purified from Korean cultivars

Starch/Staerke

Volumn 62, Issue 5, 2010, Pages 262-268

  Kim, Ji Myoung ^a   Song, Ji Young ^a   Shin, Malshick ^a  

^a Chonnam National University   (South Korea)

Author keywords

Gelatinization properties; Granular shape and crystal type; High amylose rice starch; Physicochemical properties; Total dietary fiber

Indexed keywords

CRYSTAL TYPES; DIETARY FIBERS; GELATINIZATION PROPERTIES; GRANULAR SHAPE; HIGH AMYLOSE; PHYSICOCHEMICAL PROPERTY; RICE STARCH;

CRYSTALS; ENTHALPY; FIBERS; GELATION; GRANULATION; PLANTS (BOTANY);

STARCH;

EID: 77952990231     PISSN: 00389056     EISSN: 1521379X     Source Type: Journal    
DOI: 10.1002/star.200900230     Document Type: Article

References (26)

1. Juliano, B. O., Structure, chemistry and function of the ricegrain and its fractions. Cereal Foods World 1992, 37, 772-779.
2. Zhong, F., Li, Y., Ibanz, A. M., Oh, M. H., et al., The effect ofrice variety and starch isolation method on the pasting andrheological properties of rice starch pastes. FoodHydrocolloids 2009, 23, 406-414.
3. Ravindra, P., Genovese, D. B., Foegeding, E. A., Rao, M. A.,Rheology of heated mixed protein isolate/cross-linked waxymaize starch dispersions. Food Hydrocolloids 2004, 18,775-781.
4. Baxter, G., Blanchard, C., Zhao, J., Effects of prolamin on thetextural and pasting properties of rice flour and starch.J. Cereal Sci. 2004, 40, 205-211.
5. Yalcin, S., Basman, A., Effects of gelatinization level, gumand transglutaminase on the quality characteristics ofrice noodle. Int. J. Food Sci. Technol. 2008, 43, 1637-1644.
6. Ji, Y., Zhu, K., Qian, H., Zhou, H., Staling of cake preparedfrom rice flour and sticky rice flour. Food Chem. 2007, 104,53-58.
7. Marco, C., Rosell, C. M., Effect of different protein isolate andtransglutaminase on rice flour properties. J. Food Eng. 2008,84, 132-139.
8. Song, J. Y., Shin, M., Effects of soaking and particle sizes on the properties of rice flour and gluten-free rice bread. Food Sci. Biotechnol. 2007, 16, 759-764.
9. Kang, H. J., Hwang, I. K., Kim, K. S., Choi, H. C., Comparative structure and physicochemical properties of Ilpumbyeo, a high-quality Japonica rice, and its mutant, Suwon 464. J. Agric. Food Chem. 2003, 51, 6598-6603.
10. Nishi, A., Nakamura, Y., Tanaka, N., Satoh, H., Biochemicaland genetic analysis of the effects of amylose-extendermutation in rice endosperm. Plant Physiol. 2001, 127, 459-472.
11. Choi, S. Y., Shin, M., Properties of rice flours prepared fromdomestic high amylose rices. Korean J. Food Sci. Technol.2009, 41, 16-20.
12. Fredriksson, H., Silverio, J., Anderson, R., Eliasson, A. C.,Åman, P., The influence of amylose and amylopectincharacteristics of gelatinization and retrogradation propertiesof different starches. Carbohydr. Polym. 1998, 35, 119-134.
13. Sasaki, T., Yasui, T., Matsuki, J., Effect of amylose content ongelatinization, retrogradation, and pasting properties ofstarches from waxy and non waxy wheat and their F1 seed.Cereal Chem. 2000, 77, 58-63.
14. Miles, M. J., Morris, V. J., Orford, P. D., Ring, S. G., The rolesof amylose and amylopectin in the gelation and retrogradationof starch. Carbohydr. Res. 1985, 135, 271-281.
15. Yamamoto, A., Shirakawa, K., Annealing of long-term storedrice grains improves gelatinization properties. Cereal Chem.1999, 76, 646-649.
16. Song, J. Y., Kwon, J. Y., Choi, J., Kim, Y. C., Shin, M., Pastingproperties of non-waxy rice starch-hydrocolloid mixtures.Starch/Stä rke 2006, 58, 223-230.
17. American Association of Cereal Chemists (AACC),Approved Method of the AACC, 10th Edn., TheAssociation, St. Paul, MN, USA 2000.
18. Williams, C., Kuzina, F. D., Hlynka, I., A rapid colorimetricprocedure for estimating the amylose content of starches andflours. Cereal Chem. 1970, 47, 411-421.
19. Montgomery, E. M., Senti, F. R., Separation of amylose fromamylopectin of starch by an extraction-sedimentation procedure.J. Polym. Sci. 1958, 28, 1-9.
20. Association of Official Analytical Chemists (AOAC), OfficialMethods of Analysis of AOAC, Method 991.43, 17th Edn.,The Association, Gaithersburg, MD, USA 2000.
21. Medcalf, D. F., Gilles, K. A., Wheat starches. I. Comparison ofphysicochemical properties. Cereal Chem. 1965, 42, 558-568.
22. Schoch, T. J., Swelling power and solubility of granularstarches, in: Whistler, R. L. (Ed.), Method in CarbohydrateChemistry, Vol.4, Academic Press, Inc., New York1964.
23. Iturriaga, L., Lopez, B., Anon, A., Thermal and physicochemicalcharacterization of seven argentine rice flours andstarches. Food Res. Int. 2004, 37, 439-447.
24. Singh, N., Kaur, L., Sandhu, K. S., Kaur, J., Nishinari,K., Relationship between physicochemical, morphological,thermal, rheological properties of rice starches. FoodHydrocolloids 2006, 20, 532-542.
25. Tester, R. F., Morrison, W. R., Swelling and gelatinization ofcereal starches. I Effect of amylopectin, amylose and lipids.Cereal Chem. 1990, 67, 551-557.
26. Biliaderis, C. G., Page, C. M., Maurice, T. J., Juliano, B. O.,Thermal characterization of rice starches: A polymericapproach to phase transitions of granular starch. J. Agric.Food Chem. 1986, 34, 6-14.