Retrogradation Of Rice Starch Research Articles

효소저항성 쌀전분의 첨가가 마들렌의 품질 및 텍스처 특성에 미치는 영향

This study attempted to examine the application of retrograded starch (RS3) isolated from rice flour into Madeleine which is easy to make, supply enough energy and micro nutrients with adequate drinks, and prevent an adult disease. This could be a popular food to anyone regardless of age and gender who avoid rice and become high value-added, processed rice foods. For this, control Madeleine was made from wheat flour and an experimental one was made from 5 or 10% rice RS3 addition as well as wheat flour. Four different types of rice were produced from Premium Ho-Pyong Rice, that is, dry milled rice flour(RFD), soaked for 8 hours and milled, followed by air-dried rice flour(RFW), rice starch(RST), and retrograded rice starch or enzyme-resistant starch(RS3). The results found were as follows: Proximate compositions were decreased with soaking to make RFW, RST and RS3, compared to RFD. RS3 had the highest L, +a and with the lowest +b, changing it to a dark color, explaining the need for heat control during processing. At , the swelling power was shown in the order of RST>RFW>RFD>RS3 and the solubility of RS3 was the highest. There were significant differences in viscosities of peak, trough, cold, breakdown and total setback of all rice samples using RVA (p

Influence of Octenyl Succinate Rice Starch (NurtureCare<sup>®</sup>) on Rheological Properties of Gelatinized Rice Starch before and after Retrogradation

Steady-shear rheological properties, including the consistency index from the power law, the yield stress and Casson plastic viscosity from the Casson’s model were employed in the study of retrogradation of native rice starch, octenyl succinate (OS) rice starch (NurtureCare® )and blends containing up to 80% OS rice starch. After cold storage at 4 oC for 24 h, presence of OS rice starch reduced retrogradation of rice starch mixtures as indicated by reduction of measured retrogradation parameters based on the three abovementioned rheological properties.

Potential interaction between β-cyclodextrin and amylose–lipid complex in retrograded rice starch

The aims of this study were to investigate the interaction between β-cyclodextrin (β-CD) and amylose–lipid complex in retrograded starch and to propose a model related to the interaction for exploring the retardation of β-CD on starch retrogradation. Results obtained from differential scanning calorimetry (DSC) and X-ray diffraction (XRD) showed that β-CD competed with amylose to disrupt the formation of amylose–lipid complex and that a potential amylose–β-CD–lipid inclusion complex was formed in the retrograded starch. The formation of the complex obviously caused the association of starch chains due to the short and fat aggregates observed using atomic force microscopy (AFM). These findings indicated that the formed amylose–β-CD–lipid complex was responsible for the retardation of starch retrogradation.

Influence of Reheating Method and Water Content on Change of the Physicochemical Properties of Retrograded Rice Starch

AbstractThe effect of the reheating method (microwave, autoclave and steam) and water content (65, 75, 85 and 95%) on change of the physicochemical properties of retrograded rice starch was investigated. The increment of gelatinization after heat treatment in the autoclave was the highest (44.9% at 95% water content), and it also showed an increasing trend regardless of reheating methods as the water content was increased from 65% to 95%. The water‐holding capacity (WHC) of the retrograded rice starch was increased compared to that of control after reheating regardless of reheating method and water content, and the maximum value (33.2%, w/v) was observed in the sample reheated with steam at a water content of 95%. The retrograded rice starch reheated in the autoclave showed a decreased peak viscosity, breakdown, final viscosity and setback. In particular, these parameters were lowest in samples reheated in an autoclave. Also, in the autoclaved samples the crystallinity of retrograded rice starch decreased as the water content increased. The microstructure of the reheated samples was filamentous type composed of numerous small cavities.

HARDNESS OF COOKED RICE AS AFFECTED BY VARIETIES, COOLING METHODS AND CHILL STORAGE

ABSTRACT Rice is an important carbohydrate source in daily catering, and also one of the main components in some ready meals. Ready meals containing cooked rice should be cooled quickly for storage. In this research, air blast cooling and cold room cooling were used to cool cooked rice. The effect of cooling condition, rice variety and chill storage on the textural property, especially hardness, of cooked rice was investigated. Results show that air blast cooling can significantly reduce the cooling time and weight loss as compared with cold room cooling for the three varieties (Thai jasmine rice, long grain rice and Japanese rice). The cooling methods can also significantly affect the hardness of cooked rice depending on the rice variety. Thai jasmine rice has lower amylose content; therefore, hardness was generally lower than that of the other two varieties. During the chill storage at 4C, the hardness was increased for all samples except for cooked Thai jasmine rice cooled by air blast cooling, indicating that fast cooling time can inhibit or slow down the starch retrogradation during chill storage for low‐amylose‐content rice. PRACTICAL APPLICATIONSIn the food industry, ready meals are usually kept at 4 or −18C for longer shelf life. However, the retrogradation of rice starch takes place very easily during the storage, and storage temperature can significantly affect the behavior of cooked rice. In both domestic and international markets, the end‐use quality of rice has significant impact on its market value and acceptability to consumers. Therefore, the behavior of cooked rice is interesting to food scientists and technologists because it profoundly affects the quality, acceptability and shelf life of the rice‐containing dishes. The current research will provide further information for the food industry on the effect of cooling condition, rice variety and chill storage on the textural property, especially hardness, of cooked rice.

Influence of β-cyclodextrin on the short-term retrogradation of rice starch

Abstract The effect of β-cyclodextrin (β-CD) on short-term retrogradation of rice starch was studied. Retrogradation of normal rice starch was reduced more by β-CD than by glycerol monostearate (GMS). β-CD reduced the rate of retrogradation of amylose and normal rice starch but not waxy rice starch. Differential scanning calorimetry (DSC) detected a potential amylose-β-CD complex formation. DSC data were analysed using the Avrami equation. Results showed that β-CD significantly lowered the crystallizing rate ( k ) and increased the Avrami exponent ( n ) of amylose recrystallisation ( P 0.05). Molecular dynamics (MD) simulation indicated that the stability of the complex was primarily due to non-bonded interactions, such as Van der Waals (Vdw forces), electrostatic force, and hydrogen bonds formed in the presence of β-CD.

Effect of β-cyclodextrin on the long-term retrogradation of rice starch

In this study, the impact of the addition of β-cyclodextrin (β-CD) on long-term retrogradation of rice starch was investigated by texture profile analysis (TPA), differential scanning calorimeter (DSC), and X-ray diffraction (XRD). Results showed that the addition of β-CD presented a crucial role in retarding the long-term retrogradation of starch. The present β-CD also significantly decreased crystallization rate (k), and increased avrami exponent (n). The increase in exponent value indicated that the addition of β-CD transformed the nucleation type due to the formation of amylose–lipid-β-CD complex. Further, the presence of β-CD produced an additional peak 5.2 A of the gelatinized gel, and retarded crystalline type of the retrograded gel from V- to B-pattern, probably corresponding for the nucleation type transformation.

Effect of tea polyphenols on the retrogradation of rice starch

The effect of tea polyphenols (TPLs) on the retrogradation of rice starch (RS) was investigated. TPLs-fortified RS exhibited retarding of retrogradation as assessed by differential scanning calorimetry (DSC) and X-ray diffraction (XRD). The analytic samples had a water–RS/TPLs ratio of 2:1. RS/TPLs mixing ratios were 5/0, 5/0.3, 5/0.5, 5/0.7, and 5/1 (w/w) that equated with RS containing 0%, 6%, 10%, 14%, and 20% TPLs (based on RS weight), respectively. In the DSC analysis, the temperature and enthalpy of starch gelatinization obviously decreased as the polyphenols level increased. After storage at 4 °C, retrogradation enthalpy for RS with 10%, 14%, and 20% TPLs did not appear until storage of 20 days. After 10 days of storage at 4 °C, RS gel with 10%, 14%, or 20% TPLs had almost no recrystallization of the retrogradation. The overall results demonstrate that the marked inhibitory effect of TPLs on the retrogradation of RS.

Effect of different β-glucans on the gelatinisation and retrogradation of rice starch

Four β-glucan preparations, i.e., curdlan (CL), oat (OG), barley (BG) and yeast (YG) β-glucans, were compared for their effects on the gelatinisation and retrogradation of rice starch (RS). Rapid visco-analysis (RVA) showed that addition of any of these β-glucans significantly increased the peak, breakdown, final, and setback viscosities of RS, whereas the pasting temperatures were significantly decreased by OG or CL addition, but were unaffected by BG or YG addition. Differential scanning calorimetry (DSC) demonstrated that all the β-glucans had a negligible effect on the onset ( T o), peak ( T p), and conclusion ( T c) temperatures but slightly decreased the gelatinisation enthalpy (△ H 1) of RS. Storage of all the gels at 4 °C resulted in a marked decrease in the T o, T p, T c, and melting enthalpy (△ H 2) values. The retrogradation ratio (△ H 2/△ H 1) and the phase transition temperature range ( T c– T o) of all the gels increased with storage time. Dynamic viscoelastic measurements revealed weak gel-like behaviour of all the gels, in which their storage modulus ( G′) increased and their loss tangent (tan δ) decreased during storage. Steady flow tests illustrated time-dependent shear-thinning (thixotropic) behaviour of all the gels. The hysteresis loop area and the gel hardness increased with storage time. However, the rate and extent of retrogradation and the rheological and textural changes of the RS gels were reduced by addition of any of these β-glucans. The extent of the aforementioned effects differed among the different β-glucan preparations, generally in the order OG ≈ BG > CL ≈ YG.

Influence of Octenyl Succinate Rice Starch on Rheological Properties of Gelatinized Rice Starch before and after Retrogradation

AbstractSteady‐shear rheological properties, including the consistency index from the power law, the yield stress and Casson plastic viscosity from the Casson's model were employed in the study of retrogradation of native rice starch, octenyl succinate (OS) rice starch and blends containing up to 80% OS rice starch. After cold storage at 4°C for 24 h, presence of OS rice starch reduced retrogradation of rice starch mixtures as indicated by reduction of measured retrogradation parameters based on the three abovementioned rheological properties.

Influence of spent brewer’s yeast β-glucan on gelatinization and retrogradation of rice starch

The effects of β-glucan (BG) prepared from spent brewer’s yeast on gelatinization and retrogradation of rice starch (RS) were investigated as functions of mixing ratio and of storage time. Results of rapid visco-analysis (RVA) indicated that addition of BG increased the peak, breakdown, setback, and final viscosities, but decreased the pasting temperatures of the rice starch/β-glucan (RS/BG) mixtures. Differential scanning calorimetry (DSC) data demonstrated an increase in onset ( T o), peak ( T p), and conclusion ( T c) temperatures and a decrease in gelatinization enthalpy (Δ H 1) with increasing BG concentration. Storage of the mixed gels at 4 °C resulted in a decrease in T o, T p, T c, and melting enthalpy (Δ H 2). The retrogradation ratio (Δ H 2/Δ H 1) and the phase transition temperature range ( T c − T o) of the mixed gels increased with storage time, but this effect was reduced by the addition of BG. BG addition also slowed the syneresis of the mixed gels. Results of dynamic viscoelasticity measurement indicated that the addition of BG promoted RS retrogradation at the beginning and then retarded it during longer storage times. The added BG also retarded the development of gel hardness during refrigerated storage of the RS/BG mixed gels.

Partial beta-amylolysis retards starch retrogradation in rice products.

Starch retrogradation is the main cause of quality deterioration of starch-containing foods during storage. The current work investigated the effect of partial beta-amylolysis on the retrogradation of rice starch and the potential of beta-amylase in preparing rice products with extended shelf life. Isolated amylopectin, whole rice starch, and rice flour from a regular rice cultivar were partially hydrolyzed by either reagent-grade or food-grade beta-amylase. The degree of beta-amylolysis was expressed as average external chain length () for isolated amylopectin or the degree of hydrolysis (%) for other starch systems. Pulsed nuclear magnetic resonance was used to monitor starch retrogradation during storage at 4 degrees C. The results indicated that partial beta-amylolysis using reagent-grade beta-amylase retarded amylopectin retrogradation by shortening the of amylopectin. When was below DP 11.6, the amylopectin retrogradation was essentially inhibited. Partial beta-amylolysis had a similar effect on the amylopectin retrogradation in the whole starch system. The maltose produced in beta-amylolysis might slightly attenuate the retrogradation-retarding effect of partial beta-amylolysis. The effect of food-grade beta-amylase on starch retrogradation was also evident, although less effective than that of reagent-grade beta-amylase. The retrogradation-retarding effect of food-grade beta-amylase was also demonstrated in rice flour system, indicating a potential method for controlling the starch retrogradation of rice products.

Pulsed Nuclear Magnetic Resonance (PNMR) Study of Rice Starch Retrogradation

ABSTRACTAlthough pulsed NMR (PNMR) has been used for qualitative study of starch retrogradation in selected systems, validation is necessary for its application to new systems. PNMR was used to analyze the retrogradation of rice starches in purified form, in rice flour, and in cooked rice grains. The standard curves between the relative solid content (S′, %) by PNMR and the percentage of gelatinized starch (GS, %) were determined for common rice flour, common rice starch, and waxy rice starch at different moisture contents. The coefficients of linear regression for these curves (R2) were all >0.997. Starches with different amylose contents were tested for S′ values at the stages of freshly gelatinized, retrograded (4°C, 18 days), and reheated (90°C, 20 min). The S′ of reheated starch (S′reheat) was similar to the S′ of freshly gelatinized starch (S′0), so we concluded that the increase in S′ during storage corresponded to amylopectin retrogradation. The effect of moisture content on retrogradation of rice starch, rice flour, and cooked rice grains was studied by PNMR, and the data were interpreted using the Avami equation. Decreasing the moisture content increased the rate of retrogradation and led to a higher parameter k and a lower parameter n. For moisture content in the range studied, PNMR can be used to follow amylopectin retrogradation of different rice starch systems.

Molecular and Gelatinization Properties of Rice Starches from IR24 and Sinandomeng Cultivars

ABSTRACTThe differences in pasting properties involving gelatinization and retrogradation of rice starches from IR24 and Sinandomeng cultivars during heating‐cooling processes were investigated using a Rapid Visco Analyser (RVA)and a dynamic rheometer. The results were discussed in relation to the molecular structure, actual amylose content (AC), and concentration of the starches. Generally, both starches possessed a comparable AC (≈11 wt%), amylose average chain length (CL), iodine absorption properties, and dynamic rheological parameters on heating to 95°C at 10 wt% and on cooling to 10°C at higher concentrations. In contrast to Sinandomeng, IR24 amylose had a greater proportion of high molecular weight species and number‐average degree of polymerization (DPn). IR24 amylopectin possessed a lower DPn and greater CL, exterior CL (ECL), and interior CL (ICL). Comparing the results of RVA analysis and dynamic rheology, the gelatinization properties and higher retrogradation tendencies of IR24 starch can be related to the structural properties and depend on starch concentration. In addition, the exponent n of starch concentration for storage moduli at 25°C (G′25 ∝ Cn) increased linearly with increasing AC.

Roles of Water-Soluble and Water-Insoluble Carbohydrates in the Gelatinization and Retrogradation of Rice Starch

The roles of water-soluble carbohydrates leached from starch granule and water-insoluble ones left in starch granule in the gelatinization were studied relating to gel hardness in the retrogradation. In the case of whole starch gel, hardness of rice starch gel was lower in the presence of lipids than it was in the absence of lipids, and an increase in hardness during storage at 5°C was retarded by the presence of lipids. The characteristic of water-insoluble fraction paste of gelatinized normal rice starch was the opposite to that of whole starch gel. This seems to be due to the shortage of amylose in the paste. When the proportion of amylose was high in the mixture of normal rice starch and waxy one, both the water-solubility and the gel hardness were strongly affected by lipids. On the contrary, the effects of lipids were hardly seen when the proportion of amylopectin was high in the mixed starches. Amylopectin of rice starch in the presence of amylose showed a considerable increase in complex formation.

Effects of saccharides on stabilities of rice starch gels. 2. Oligosaccharides

Effects of malto-oligosaccharides (commercial linear oligosaccharides: maltotriose, G 3, rich and maltotetraose, G 4, rich type, and commercial branched oligosacchrides) on the stability of rice starch gels were investigated using retrogradation kinetics on the basis of creep data of starch gels. In the malto-oligosaccharides, G 3 rich linear oligosaccharide was the most effective in reducing retrogradation. Hence the effects of the degree of polymerization (DP) of saccharides (DP = 1–4) on retrogradation of rice starch were tested. The rice starch gels containing maltotriose possessed the minimum retrogradation rate and initial creep compliance. This indicated that maltotriose gave the maximum effects in stabilizing the starch gel structure among the malto-oligosaccharides.

Retrogradation of Rice Starches Studied by Differential Scanning Calorimetry and Influence of Sugars, NaCl and Lipids

ABSTRACTIn waxy and nonwaxy rice starch gels the retrogradation process was a function of time. The enthalpy for rice starch gel with high amylose content was higher than those for low amylose content or for waxy starch samples. In all rice starch gels, samples stored under 25°C had lower enthalpy and higher endothermic onset temperature. In presence of sucrose, extent of retrogradation increased, while in presence of NaCl, it decreased. Effects of maltose, glucose and lipids were dependent on rice starch gel and storage temperature.

Gelatinization and retrogradation of rice starch studied by differential scanning calorimetry.

(1984). Gelatinization and Retrogradation of Rice Starch Studied by Differential Scanning Calorimetry. Agricultural and Biological Chemistry: Vol. 48, No. 1, pp. 201-203.