Structural changes of starch under different milling degrees affect the cooking and textural properties of rice
A long-term consumption of white rice increases the risk of T2D. Finding an appropriate milling degree (MD) of rice balancing nutrition and palatability benefits public health. This study investigated effects of MD-0 s, 5 s, 60 s on morphological, cooking and textural properties of rice. Texture pro...
| Main Authors: | , , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2023-03-01
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| Series: | Food Chemistry: X |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S259015752300069X |
| _version_ | 1797868189727588352 |
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| author | Yu Zhang Fan Li Kai Huang Sen Li Hongwei Cao Jian Xie Xiao Guan |
| author_facet | Yu Zhang Fan Li Kai Huang Sen Li Hongwei Cao Jian Xie Xiao Guan |
| author_sort | Yu Zhang |
| collection | DOAJ |
| description | A long-term consumption of white rice increases the risk of T2D. Finding an appropriate milling degree (MD) of rice balancing nutrition and palatability benefits public health. This study investigated effects of MD-0 s, 5 s, 60 s on morphological, cooking and textural properties of rice. Texture profile analysis showed that milling decreased hardness, while increased adhesiveness of rice. SEM images showed that milling induced notches and structural damage, which facilitated gelatinization of rice determined by DSC. Leached starch was further analyzed by size exclusion chromatography and chain-length distribution. Pearson correlation analysis revealed that milling induced more leached shot-chain amylose and long-chain amylopectin, which decreased hardness and increased adhesiveness of cooked rice. Collectively, milling-induced changes of starch gelatinization and fine structure of leached starch were decisive factors of rice texture. Moderate processing improved the texture of brown rice and maintained nutrients. This would provide guidance for the health industry of whole grains. |
| first_indexed | 2024-04-09T23:53:13Z |
| format | Article |
| id | doaj.art-1b3796b6adf44600b868d75e9c08f20f |
| institution | Directory Open Access Journal |
| issn | 2590-1575 |
| language | English |
| last_indexed | 2024-04-09T23:53:13Z |
| publishDate | 2023-03-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Food Chemistry: X |
| spelling | doaj.art-1b3796b6adf44600b868d75e9c08f20f2023-03-17T04:34:32ZengElsevierFood Chemistry: X2590-15752023-03-0117100627Structural changes of starch under different milling degrees affect the cooking and textural properties of riceYu Zhang0Fan Li1Kai Huang2Sen Li3Hongwei Cao4Jian Xie5Xiao Guan6School of Health Science and Engineering, University of Shanghai for Science and Technology, Shanghai 200093, China; National Grain Industry (Urban Grain and Oil Security) Technology Innovation Center, Shanghai 200093, ChinaSchool of Health Science and Engineering, University of Shanghai for Science and Technology, Shanghai 200093, ChinaSchool of Health Science and Engineering, University of Shanghai for Science and Technology, Shanghai 200093, China; National Grain Industry (Urban Grain and Oil Security) Technology Innovation Center, Shanghai 200093, ChinaSchool of Health Science and Engineering, University of Shanghai for Science and Technology, Shanghai 200093, China; National Grain Industry (Urban Grain and Oil Security) Technology Innovation Center, Shanghai 200093, ChinaSchool of Health Science and Engineering, University of Shanghai for Science and Technology, Shanghai 200093, China; National Grain Industry (Urban Grain and Oil Security) Technology Innovation Center, Shanghai 200093, ChinaChina Grain Wuhan Scientific Research & Design Institute Co. Ltd., Wuhan 430079, ChinaSchool of Health Science and Engineering, University of Shanghai for Science and Technology, Shanghai 200093, China; National Grain Industry (Urban Grain and Oil Security) Technology Innovation Center, Shanghai 200093, China; Corresponding author.A long-term consumption of white rice increases the risk of T2D. Finding an appropriate milling degree (MD) of rice balancing nutrition and palatability benefits public health. This study investigated effects of MD-0 s, 5 s, 60 s on morphological, cooking and textural properties of rice. Texture profile analysis showed that milling decreased hardness, while increased adhesiveness of rice. SEM images showed that milling induced notches and structural damage, which facilitated gelatinization of rice determined by DSC. Leached starch was further analyzed by size exclusion chromatography and chain-length distribution. Pearson correlation analysis revealed that milling induced more leached shot-chain amylose and long-chain amylopectin, which decreased hardness and increased adhesiveness of cooked rice. Collectively, milling-induced changes of starch gelatinization and fine structure of leached starch were decisive factors of rice texture. Moderate processing improved the texture of brown rice and maintained nutrients. This would provide guidance for the health industry of whole grains.http://www.sciencedirect.com/science/article/pii/S259015752300069XDegree of millingHardnessAdhesivenessTextureModerate processing |
| spellingShingle | Yu Zhang Fan Li Kai Huang Sen Li Hongwei Cao Jian Xie Xiao Guan Structural changes of starch under different milling degrees affect the cooking and textural properties of rice Food Chemistry: X Degree of milling Hardness Adhesiveness Texture Moderate processing |
| title | Structural changes of starch under different milling degrees affect the cooking and textural properties of rice |
| title_full | Structural changes of starch under different milling degrees affect the cooking and textural properties of rice |
| title_fullStr | Structural changes of starch under different milling degrees affect the cooking and textural properties of rice |
| title_full_unstemmed | Structural changes of starch under different milling degrees affect the cooking and textural properties of rice |
| title_short | Structural changes of starch under different milling degrees affect the cooking and textural properties of rice |
| title_sort | structural changes of starch under different milling degrees affect the cooking and textural properties of rice |
| topic | Degree of milling Hardness Adhesiveness Texture Moderate processing |
| url | http://www.sciencedirect.com/science/article/pii/S259015752300069X |
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