High Amylose Content Research Articles

Extraction and Characterization of Starches from the Pulp and Peel of Native Plantain (Musa AAB Simmonds) from Two Colombian Departments

Plantain (Musa AAB Simmonds) of the Dominico hartón variety from two Colombian territories (Cauca and Risaralda) with differences in altitude was used to extract the flour and starch from the pulp and peel. The plantain of Cauca origin presented the highest yield in flour extraction. Starch extraction was based on the use of an aqueous solution of sodium metabisulfite, achieving the highest yield in starch extraction (above 80% d.b.) when using a concentration of 1.2% of sodium metabisulfite, highlighting the best performance in the plantain of Risaralda origin. In the characterization of the starches, the granules from the pulp showed a larger size, higher amylose content, lower ash content, lower water absorption and solubility capacity, higher melting enthalpy, and higher crystallinity than those obtained with the starches from the banana peel. The starch from Cauca pulp presented properties characteristic of a structure with higher hardness.

Extraction, Physicochemical Properties, and Potential Applications of Starches Isolated From Cooking Plantains

ABSTRACTContrary to dessert plantains and bananas, most cooking plantain varieties are consumed cooked and can be considered an unconventional starch source with industrial applications that remain largely unexplored. Several plantain varieties (e.g., Macho, Hembra, Criollo, Dominico Hartón, and Manzano) can be used for starch extraction. Generally, conventional extraction processes are employed to isolate starch granules. Plantain starch exhibits high purity, a notable amylose content (∼40%), resistant starch (RS) levels exceeding 90 g/100 g, lenticular granule morphology (∼65 µm), gelatinization temperatures below ∼75°C, and a C‐type crystalline structure. Starches derived from plantain sources demonstrate physicochemical properties similar to those of conventional starches, such as corn, cassava, potato, and wheat, including high amylose content and RS—both desirable for producing functional products. Moreover, plantain starch shows superior resistance to enzymatic hydrolysis and greater structural stability than dessert plantains and bananas, making it a promising candidate for low‐glycemic formulations and eco‐friendly materials. Additionally, modifications such as oxidation and acetylation enhance its functional properties, including water absorption, swelling capacity, and thermal stability, thereby broadening its industrial applications. Future research should focus on the utilization of plantain starches in both food and nonfood systems and on identifying the most suitable plantain varieties for starch extraction. This review systematically analyzes the literature on the extraction of starch granules from plantain varieties, their physicochemical properties, and the physical and chemical modifications of these starches.

Antioxidant capacities and in vitro anti-microbial activities of rice (Oryza sativa var Bajong) from Borneo

Rice contains antioxidants and phenolic components that exert anti-inflammatory and anticancer properties. Different geographical areas produce rice with various chemical constituents and phytochemicals, in turn these confer differential protective effects including antimicrobial and anticancer properties. Sarawak rice, Oryza sativa var Bajong (Bajong), a fragrant dark purple rice grain harvested from two locations in Sarawak, namely interior Lubok Nibong (LN) and coastal Sri Aman (SA), was assessed for their antioxidant properties and antimicrobial activities. The rice was extracted using methanol solvent and evaluated for total phenolic content (TPC), total flavonoid contents (TFC), as well as their antioxidant and antimicrobial activities based on the Folin–Ciocalteu assay, the aluminium calorimetric method, 2,2-diphenyl-1-picrylhydrazyl (DPPH) free radical scavenging activity and disk diffusion assay, respectively. Using dual-wavelength measurement, Bajong LN showed 2.16% higher amylose content than Bajong SA. Furthermore, 24-h extract of Bajong LN and 48-h extract of Bajong SA exhibited high antioxidant properties (34–70 µg/mL) and were rich in phenolic (46.54 ± 2.62 mg GAE/g; 25.28 ± 3.91 mg GAE/g) and flavonoid contents (5.53 ± 0.36 mg QCE/g; 7.7 ± 2.19 mg QCE/g) respectively. It is interesting to note that 72-h Bajong extract exhibited the largest zone of inhibition (9–9.3 mm) against Gram-negative Pseudomonas aeruginosa (Ps. aeruginosa), which correlated to the high TPC and TFC despite a reduction of antioxidant activity due to prolonged extraction hours. These significant results conferred added value to a staple, health-promoting Bajong had warranted it to be further investigated as a nutraceutical and pharmaceutical crop.

Effects of Premature Harvesting on Grain Weight and Quality: A Field Study

Premature harvesting is a prevalent concern in rice cultivation, significantly impacting both grain yield and quality. However, there is limited information regarding the specific effects of premature harvesting on rice quality, particularly in terms of taste value. Consequently, this research aimed to assess the distribution of rice maturity and its implications for rice quality. A comprehensive study was conducted, comprising a one-year survey study and two years of field experiments, to examine the effects of premature harvesting on head rice rate, taste value, amylose content, and protein content. In the survey study, the results indicated that, on average, more than one-quarter of the samples exhibited a green rice rate exceeding 10% at harvest, with the majority having rates surpassing 15%. Premature harvesting was found to significantly reduce grain weight, head rice rate, and taste value, especially when the green rice rate exceeded 15%. Similarly, research experimentation demonstrated that premature harvesting significantly decreased the head rice rate and taste value, accompanied by a reduction in amylose content and an increase in protein content. The head rice rate (r = −0.148 **, p < 0.01), taste value (r = −0.217 **, p < 0.01), amylose content (r = −0.854 **, p < 0.01), and protein content (r = 0.475 **, p < 0.01) exhibited significant correlations with the green rice rate. These findings indicated that optimizing the harvest date is crucial to achieving a low green rice rate (<15%), thereby ensuring high head rice rate, taste value, and amylose content, along with low protein content.

Structural and Rheological Properties of Modified Water Yam Starch Through Partial Hydrolysis and Retrogradation for Enhanced Functional Applications

Water yam starch, distinguished by its high amylose content and small granule size, presents significant potential for diverse industrial applications through targeted structural modifications. This study systematically examined the combined effects of partial acid hydrolysis and retrogradation on the structural and rheological properties of water yam starch to enhance its functional utility. Acid hydrolysis resulted in a reduction of starch chain length, as indicated by increased reducing power, while subsequent retrogradation facilitated molecular re-association, leading to an increase in relative crystallinity. X-ray diffraction analysis confirmed these structural transformations, revealing diminished peak intensities in hydrolyzed starch and enhanced crystallinity in retrograded samples. Rheological assessments demonstrated substantial alterations in pasting behavior due to these modifications. Hydrolysis lowered pasting and peak temperatures while increasing peak and final viscosities, whereas retrogradation further influenced these parameters, similarly reducing pasting and peak temperatures while enhancing viscosity profiles. All modified starches exhibited Herschel-Bulkley (pseudoplastic) fluid, with retrograded samples displaying lower maximum shear stress compared to hydrolyzed counterparts. Oscillatory rheometry revealed predominantly viscous behavior across all samples (loss modulus exceeding storage modulus), though select modifications contributed to increased elasticity. These findings underscore the efficacy of controlled hydrolysis and retrogradation in precisely tuning the physicochemical properties of water yam starch, yielding materials with thixotropic behavior and adjustable viscosity. The results highlight the potential of modified water yam starch for applications in food, pharmaceuticals, and biodegradable packaging, emphasizing its versatility as a sustainable and functional biopolymer.

Changes in Rice Yield and Quality from 1994 to 2023 in Shanghai, China

In recent years, there has been widespread cultivation of high-quality rice along the southeast coast of China, particularly in Shanghai. However, the specific changes in the yield and quality performance of rice in the Shanghai region have not been well understood. A study conducted on 194 rice varieties in the Shanghai region from 1994 to 2023 focused on yield, growth characteristics, and quality. The findings revealed significant increases in rice yield (+16.8%) and spikelets per panicle (+45.4%) in the Shanghai region over the past 30 years, along with a decrease in amylose content (−27.9%). However, parameters such as grain filling, 1000-grain weight, plant height, panicle length, chalkiness, and gel consistency showed no significant changes over the same period. Additionally, the study found that the yield, nitrogen application amount, growth period, and head rice rate of japonica rice and indica-japonica hybrid rice were higher than those of indica rice, although the panicle length was lower in comparison. Japonica inbred rice exhibited the lowest amylose content and superior taste. Correlation analyses suggested that the breeding of japonica rice varieties in the Shanghai region should focus on balancing nitrogen absorption and high chalkiness, plant biomass, and amylose content, and yield and the appearance and taste quality of rice. In addition, the potential rice yield per unit area in the Shanghai region in the future depends on the promotion of hybrid japonica rice planting and developing best management practices.

Natural starches suitable for 3D printing: Rhizome and seed starch from Millettia speciosa champ, a non-conventional source

Natural starches suitable for 3D printing: Rhizome and seed starch from Millettia speciosa champ, a non-conventional source

Glutinous rice gel as all-natural ink supply for extrusion-based food 3D printing – the chemical basis of gel printability

Glutinous rice gel as all-natural ink supply for extrusion-based food 3D printing – the chemical basis of gel printability

Physicochemical, Structural, and Digestive Properties of Green Banana Starch from Five Chinese Mutant Banana Species.

This study provides a comprehensive analysis of the physicochemical, structural, and functional properties of starches extracted from five distinct banana varieties. The starches were labeled as follows: 'Nan Tian Huang' starch (NS), 'Da jiao' starch (DS), 'Gui jiao' starch (GS), 'Gong jiao' starch (OS), and 'Hong jiao' starch (HS). The results show that all starches have A-type crystalline structures and contain high levels of resistant starch, ranging from 88.3% to 93.5%. The amylose content ranges from 21.97% to 55.46%. The starches isolated from the five banana varieties are predominantly flat, rod-shaped, and spherical. Particle sizes vary significantly, ranging from 19.75 to 28.65 µm, which contributes to differences in their functional properties. For example, DS demonstrates exceptional functional properties, including high RS content, a low glycemic index, and excellent thermal stability. In contrast, HS starch, despite its high amylose content, exhibits higher enzymatic digestibility and lower freeze-thaw stability. Principal component analysis and correlation analysis revealed that amylose content, thermal properties, and particle morphology are key determinants of the physicochemical and digestive properties of banana starch, emphasizing their interdependence. Additionally, notable differences were observed in the gelatinization properties, thermal characteristics, crystallization, and textural parameters. These findings offer valuable insights into the potential applications of banana starch in functional foods and industrial products, highlighting the importance of starch type in optimizing its functionality.

Effects of Drip Irrigations with Different Irrigation Intervals and Levels on Nutritional Traits of Paddy Cultivars.

Rice serves as the primary food source for the majority of the world's population. In terms of irrigation water, the highest volume of irrigation water is utilized in paddy irrigation. Excessive water use causes both waste of limited water resources and various environmental problems. The drip irrigation method with high water use efficiency will reduce both the need for irrigation water and the environmental footprint of paddy production. This study was conducted to investigate the effects of two different irrigation intervals (2 and 4 days) and four irrigation levels (150%, 125%, 100%, and 75% of evaporation from a Class-A pan) on the nutritional traits of three different paddy cultivars (Ronaldo, Baldo, and Osmancık). Increasing irrigation intervals and decreasing irrigation levels reduced the nutritional properties (protein, oil, starch) of the rice grains. In addition, increasing irrigation levels also increased the phytic acid and dietary fiber contents. The highest protein (7.14%) and total starch (87.10%) contents were obtained from the 150% irrigation treatments. The highest amylose content (20.74%) was obtained from the 75% irrigation treatment. In general, it was found that irrigation levels should be applied at 125% and 150% to increase the mineral content of rice grains. Although water deficits decreased the nutritional properties of the paddy cultivars, drip irrigation at an appropriate level did not have any negative effects on nutritional traits.

Effects of Wx, SSIIa and FLO2 alleles and their interactions on the formation of multi-scale structures of rice starch.

Effects of Wx, SSIIa and FLO2 alleles and their interactions on the formation of multi-scale structures of rice starch.

Physicochemical properties of Alisma starch.

Alisma starch (AS) from Alismatis Rhizoma has potential applications but has been less studied compared to common starches like corn starch (CS) and potato starch (PS). We used scanning electron microscopy, X-ray diffraction, and rapid visco analysis to study the granule morphology, crystal structure, pasting properties, freeze -thaw stability, solubility, swelling degree, and gel strength of AS, CS, and PS. AS has a lower starch content but higher amylose content than CS and PS. It has a smaller particle size and is A-type starch. Its pasting temperature and trough viscosity are higher, and its freeze -thaw stability is intermediate. Gel strength increases with concentration and shows no significant difference between 10% AS and 12% PS. AS has good heat resistance, shear resistance, and gel strength, indicating potential for high-temperature processed foods. Future research should focus on its heat resistance mechanism and broader applications.

Rice flour-based filled hydrogel: an effective vitamin D encapsulation system as influenced by rice flour variety

This study investigated the effects of the physicochemical properties of filled hydrogels based on rice flour with varying amylose contents on the stability of encapsulated vitamin D3 (VD, cholecalciferol). The filled hydrogel, prepared based on Saemimyeon with an amylose content of 25.5%, formed a gel with strong elasticity, showing the highest stability during in vitro digestion, as well as excellent pH and storage stability of the encapsulated VD. Dodamssal, which had the highest amylose content (> 40%) and gelatinization temperature, retrograded rapidly due to its high leached amylose content. This phenomenon caused gel shrinkage and subsequent emulsion leakage, resulting in a relatively lower VD retention rate after in vitro digestion compared to the Saemimyeon-based filled hydrogel. Nevertheless, compared to the emulsion system, the rice flour-based filled hydrogels formed various types of gel matrices that provided a physical barrier to the VD-containing lipid droplets, thereby significantly protecting them from the external environment.

Carbon and Nitrogen Metabolism Effects on Eating Quality in Grains of Diverse Japonica Rice Cultivars From the Middle and Lower Yangtze River

ABSTRACTThe relationship between carbon and nitrogen metabolism and rice eating quality was examined in this study, which focused on four types of japonica rice from the middle and lower reaches of the Yangtze River. These japonica rice varieties were categorized by amylose content and protein content as follows: high amylose content with high protein content, high amylose content with low protein content, low amylose content with high protein content, and low amylose content with low protein content. The study systematically analyzed the carbon and nitrogen metabolism in the grain after flowering and assessed its impact on rice eating quality. Results showed that in japonica rice with similar protein content, low amylose content japonica rice had 5.15%–16.41% lower levels of granule‐bound starch synthase (GBSS) compared to high amylose content japonica rice. Additionally, low amylose content japonica rice displayed 3.84%–23.80% higher levels of soluble starch synthase (SSS), 9.06%–31.05% higher levels of starch branching enzyme (SBE), and 20.27%–53.80% higher levels of starch debranching enzyme (DBE). The synthesis rate of amylose was lower in low amylose‐content japonica rice, while the synthesis rate and content of albumin were higher. In japonica rice with similar amylose content, low protein content japonica rice had 3.41%–12.09% lower levels of nitrogen and 6.94%–20.15% lower levels of glutamate synthetase (GOGAT) compared to high protein content japonica rice. This resulted in a reduced protein synthesis rate and lower contents of glutelin, globulin, and prolamin. Moreover, low‐protein content in japonica rice demonstrated higher levels of SBE and DBE, leading to a decrease in long‐chain amylopectin. Correlation analysis revealed significant interactions between carbon and nitrogen metabolisms, which were closely linked to rice‐eating quality. Carbon metabolism was the predominant factor, followed by nitrogen metabolism, in shaping the eating quality of rice. Carbon metabolism influenced rice‐eating quality by modifying starch synthesis and interacting with nitrogen metabolic pathways, especially those involved in protein synthesis. Low GBSS and elevated SSS, SBE, and DBE levels in grains post‐flowering could reduce amylose synthesis while promoting albumin synthesis, leading to improve the eating quality of japonica rice. Nitrogen metabolism further modifies the taste of cooked rice by adjusting protein synthesis and interacting with carbon metabolism, particularly in starch formation. Reduced nitrogen levels and GOGAT post‐flowering could decrease protein synthesis, notably of glutelin and prolamin, and long‐chain amylopectin in starch, thereby enhancing the eating quality of japonica rice.

The Influence of Rice Types and Boiling Time on Glycemic Index: An In Vivo Evaluation Using the ISO 2010 Method

Effective blood glucose management is essential for individuals with type 1 diabetes, particularly when dietary adjustments involve staple foods like rice. As a primary carbohydrate worldwide, rice significantly influences the glycemic index (GI) based on its type and cooking method. This study investigated the impact of rice type and boiling duration on the GI in healthy adults using an in vivo approach aligned with ISO 2010 standards. The glycemic response to four rice types (white round-grain, parboiled medium-grain, white long-grain, and whole-grain long-grain) was measured through postprandial blood glucose levels under both standard and extended boiling conditions to assess their implications for dietary glycemic control. Ten healthy participants (mean age 25 years, body mass index (BMI) 23.0 ± 1.6 kg/m2) consumed rice samples containing 50 g of available carbohydrates, prepared under controlled boiling conditions. Postprandial glycemic response was measured at regular intervals over 2 h following ingestion, with glucose solution as a reference food. The GI was calculated based on the incremental area under the glycemic response curve for each rice sample. Extended boiling significantly increased the GI across all rice types. White round-grain rice exhibited the highest relative increase (+15.8%) in the GI, while whole-grain long-grain rice, despite showing a greater percentage increase (+25.4%), maintained the lowest overall GI due to its high amylose and fiber content. Rice types with higher amylopectin content demonstrated faster glycemic responses and higher GI compared to high-amylose types. This study highlights rice type and cooking time as critical factors influencing postprandial glycemic response. Shorter boiling durations may benefit individuals requiring strict glycemic control, particularly those with diabetes, underscoring the importance of personalized dietary guidance for managing glycemic outcomes effectively.

Resistant Starch Type 5 Formation by High Amylopectin Starch-Lipid Interaction.

The formation of resistant starch type 5 (RS5), primarily associated with amylose-lipid complexes, is typically attributed to starches with high-amylose content due to their affinity for lipid interactions. Recently, studies have also investigated the potential of amylopectin-rich starches to form amylopectin-lipid complexes (ALCs), expanding RS5 sources. This study explores the capacity of waxy corn starch (WS), which is rich in amylopectin, to develop ALCs with oleic acid (10% w/w) under different thermal and mechanical conditions. Specifically, WS was treated at temperatures of 80 °C, 85 °C, and boiling, with stirring times of 0 and 45 min. Results demonstrated significant ALC formation, reaching a peak complexation index (CI) of 59% under boiling conditions with 45 min of stirring. Differential scanning calorimetry (DSC) identified a notable endothermic transition at 110 °C, indicating strong ALC interactions. FTIR spectra further evidenced starch-lipid interactions through bands at 2970 cm-1 and 2888 cm-1. X-ray diffraction (XRD) analysis confirmed the presence of orthorhombic nanocrystals in native WS, with ALC samples exhibiting a V-type diffraction pattern, supporting effective complexation. This study advances knowledge on starch-lipid interactions, suggesting ALCs as a promising RS5 form with potential food industry applications due to its structural resilience and associated health benefits.

Modulating the assembly of starch-lecithin inclusion complexes and its underlying mechanism for controlling starch digestibility under the dense system

Modulating the assembly of starch-lecithin inclusion complexes and its underlying mechanism for controlling starch digestibility under the dense system

Nitrogen affects the grain quality and antioxidant response of super rice varieties of fragrant and non-fragrant genotypes under different planting methods

Nitrogen affects the grain quality and antioxidant response of super rice varieties of fragrant and non-fragrant genotypes under different planting methods

Fine structure of starch biomacromolecules and digestibility: The regulative role of amylose and amylopectin in the digestive hydrolysis of starch in rice

Fine structure of starch biomacromolecules and digestibility: The regulative role of amylose and amylopectin in the digestive hydrolysis of starch in rice

How sorghum starch structural properties affect its resistance to cooking in baijiu brewing

How sorghum starch structural properties affect its resistance to cooking in baijiu brewing