α-amylase-assisted spherical starch nanoparticles production from waxy rice starch by pullulanase debranching and nanoprecipitation: Structural and functional insights

The objective of this study was to develop new drug delivery systems (DDS) and nutrient delivery systems (NDS), using starch as a carrier material for infusion technology. Corn, waxy rice, non-waxy rice, and potato starches were used as carrier materials. Sodium fluorescein was used as an infusion material for easy detection. Each starch suspension with sodium fluorescein was reacted in a water bath at 40, 50, and 60°C for 30min. After each reaction, the concentration of sodium fluorescein in the supernatant was measured using a fluorescence detector. Precipitated starch was observed using fluorescence microscopy. About 70% of sodium fluorescein infused in waxy rice and corn starches at 60°C. Additionally, the granules of these two starches were luminous by green light when exposed to a fluorescence detector, suggesting that corn and waxy rice starches can be used as carrier materials in infusion technology for DDS and NDS.

Digestibility and structural changes of waxy rice starch during the fermentation process for waxy rice vinasse

Octenyl succinic anhydride modification alters blending effects of waxy potato and waxy rice starches

Effects of waxy rice and tapioca starches on the physicochemical and sensory properties of white sauces enriched with functional fibre

To investigate the possibility of amorphous granular starch (AGS) preparation from corn, tapioca, potato, sweet potato, waxy rice, and normal rice starches with non‐thermal HHP treatment, all starches were treated at 20°C for 30 min at 550 MPa. Ethanol (EtOH) and distilled water) were used to wash the high hydrostatic pressure (HHP)‐treated starches, and the microscopic and macroscopic properties of the resultant starches were investigated. EtOH washing after HHP treatment allowed HHP‐treated starch to retain the granular shape similar to that of its native form. HHP‐treated corn, tapioca, and normal rice starches completely gelatinized but maintained granular structures, successfully achieving AGSs. Although HHP‐treated potato and sweet potato starches exhibited their granular structures, gelatinization became incomplete. Waxy rice starch no longer exhibited its granular structure after HHP treatment. HHP‐treated starches (forming AGSs) from corn, tapioca, and normal rice exhibited different microscopic and macroscopic properties compared to their respective native ones and non‐AGSs.

Waxy and normal starches present wide biological diversity in their structure. The objective of this study was to investigate the effect of chemical modification on the physical properties of cross-linked and acetylated normal (NR) and waxy (WR) rice starch. Cross-linking increased shear stability and decreased swelling power and solubility of NR and WR, but increased viscosity, pasting temperature, and heat of gelatinization of WR, and decreased pasting temperature and heat of gelatinization of NR. Acetylation increased viscosity and solubility of NR and WR, while it increased the swelling power of NR, and decreased the swelling power of WR. Cross-linking increased hardness and adhesiveness of NR and WR gels, while acetylation increased hardness but decreased adhesiveness of the gels. Freeze-thaw stability results showed that both acetylation and cross-linking decreased retrogradation of NR, but increased it in WR.

Waxy and normal starches present wide biological diversity in their structure. The objective of this study was to investigate the effect of chemical modification on the physical properties of cross-linked and acetylated normal (NR) and waxy (WR) rice starch. Cross-linking increased shear stability and decreased swelling power and solubility of NR and WR, but increased viscosity, pasting temperature, and heat of gelatinization of WR, and decreased pasting temperature and heat of gelatinization of NR. Acetylation increased viscosity and solubility of NR and WR, while it increased the swelling power of NR, and decreased the swelling power of WR. Cross-linking increased hardness and adhesiveness of NR and WR gels, while acetylation increased hardness but decreased adhesiveness of the gels. Freeze-thaw stability results showed that both acetylation and cross-linking decreased retrogradation of NR, but increased it in WR.

Pandan aqueous extract (PAE) has traditionally been used as a food additive in Southeast Asia to enhance their flavor, color and health benefits. The purpose of this research was to investigate the effects of PAE on physico-chemical properties of normal rice starch (NRS) and waxy rice starch (WRS). Results indicate that addition of PAE significantly (p < 0.05) affected the physico-chemical properties of rice starches. For pasting properties, PAE significantly increased peak viscosity, breakdown and pasting temperature of NRS, while PAE decreased peak viscosity, breakdown, final viscosity and setback values of WRS. The addition of PAE to NRS and WRS significantly (p < 0.05) reduced gel hardness and gel adhesiveness by more than 50% compare to native control gels. The gelatinization thermal properties of both NRS and WRS were significantly (p < 0.05) increased when PAE was included. Only the gelatinization enthalpy of WRS was influence by the PAE. It was concluded that the addition of PAE considerably improved the thermal stability of WRS.

In vitro digestibility of hydroxypropylated and cross‐linked waxy and non‐waxy rice starches was investigated to find the proper resistant starch (RS) assaying method for chemically modified starches. RS and total dietary fiber (TDF) content of hydroxypropylated and cross‐linked waxy and non‐waxy rice starches were measured using the approved AOAC RS assay procedure (AOAC method 2002.02) and the AOAC TDF assay procedure (AOAC method 985.29). Hydroxypropylation did not alter the RS content of waxy and non‐waxy rice starches (less than 1% of RS). Cross‐linking also did not change the RS content of waxy and non‐waxy rice starches (less than 1% of RS). It is interesting to note that non‐RS content decreased with increasing hydroxypropylation (97‐80%) and cross‐linking (99‐95%) in both waxy and non‐waxy rice starches. This indicates that some fraction of RS in hydroxypropylated and cross‐linked waxy and non‐waxy rice starches cannot be measured using approved AOAC RS and TDF assay procedures. Therefore, the RS and TDF assay procedures performed in this study are not appropriate to determine the RS content of chemically modified starch. Further investigation is needed to develop a method to determine the RS content of chemically modified starch.

ABSTRACTEffects of nonwaxy (21% amylose, 79% amylopectin) and waxy (100% amylopectin) rice starch‐lipid complexes on the rate of in vitro digestibility were determined. Long‐chain (≥C:18) saturated emulsifiers reduced digestibility more than short‐chain (<C:18) saturated and unsaturated emulsifiers when complexed with nonwaxy and waxy rice starch. The largest decrease in digestibility (33%) was achieved with Polyaldo 10‐1‐2 (100% C18:0 with decaglyceryl monostearate modification) for nonwaxy rice. Waxy rice starch did not complex with most of the emulsifiers, in contrast to nonwaxy rice starch. Most of the emulsifiers that reduced digestibility by 10% or less were composed of unsaturated monoglycerides, including some acetylated and succinylated monoglycerides. The fluid behavior of nonwaxy rice starch‐emulsifier solutions was more pseudoplastic than waxy rice starch‐emulsifier solutions. The consistency index varied with emulsifiers. The nonwaxy rice starchemulsifier solutions and some of those prepared using waxy rice starch would be suitable for semisolid food applications. The waxy rice starchemulsifier solutions with low consistency (0.4–0.7) and high‐flow behavior (0.7–0.8) indices would be suitable for beverage applications.

Mild alkali treatment can potentially be developed as a greener alternative to the traditional alkali treatment of starch, but the effect of mild alkali on starch is still understudied. Normal and waxy rice starches were subjected to mild alkali combined with hydrothermal treatment to investigate their changes in physicochemical properties. After mild alkali treatment, the protein content of normal and waxy rice starches decreased from 0.76% to 0.23% and from 0.89% to 0.23%, respectively. Mild alkali treatment decreased gelatinization temperature but increased the swelling power and solubility of both starches. Mild alkali treatment also increased the gelatinization enthalpy of waxy rice starch from 20.01 J/g to 25.04 J/g. Mild alkali treatment at room temperature increased the pasting viscosities of both normal and waxy rice starches, whereas at high temperature, it decreased pasting viscosities during hydrothermal treatment. Alkali treatment significantly changed the properties of normal and waxy rice starch by the ionization of hydroxyl groups and the removal of starch granule-associated proteins. Hydrothermal conditions promoted the effect of alkali. The combination of hydrothermal and alkali treatment led to greater changes in starch properties.

SummaryThe effect of ozone treatment on physicochemical properties of waxy rice flour and waxy rice starch was investigated. Results showed that ozone treatment increased the pasting viscosity of waxy rice flour. Compared with untreated waxy rice flour, the peak viscosities of waxy rice flour for 0.5, 1 and 2 h of ozone treatments were increased by 27.4%, 32.8% and 45.5%, respectively. The alpha‐amylase in waxy rice flour was inactivated during the treatment. The gelatinisation temperature and enthalpy of waxy rice flour were kept unchanged after the treatment. For waxy rice starch, pasting viscosity, swelling power and molecular weight were increased after 0.5 h of treatment, but decreased as treatment time extended. The ozone treatment decreased gelatinisation temperature and enthalpy of waxy rice starch.

Effect of granular characteristics on the viscoelastic properties of composites of amylose and waxy starches

Physical aging of glassy normal and waxy rice starches: effect of aging temperature on glass transition and enthalpy relaxation

Multi-scale structures and functional properties of starches from Indica hybrid, Japonica and waxy rice