Browse > Article
http://dx.doi.org/10.9721/KJFST.2014.46.6.682

Study of Molecular and Crystalline Structure and Physicochemical Properties of Rice Starch with Varying Amylose Content  

You, Su-Yeon (Department of Food and Nutrition and Research Institute for Human Ecology, Chonnam National University)
Lee, Eun-Jung (Department of Food and Nutrition and Research Institute for Human Ecology, Chonnam National University)
Chung, Hyun-Jung (Department of Food and Nutrition and Research Institute for Human Ecology, Chonnam National University)
Publication Information
Korean Journal of Food Science and Technology / v.46, no.6, 2014 , pp. 682-688 More about this Journal
Abstract
The in vitro digestibility and molecular and crystalline structures of rice starches (Seilmi, Dasan1, and Segoami) with differing amylose content were investigated. Segoami had the highest amylose content (30.9%), whereas Dasan1 had the lowest amylose content (21.2%). The molecular weight ($\bar{M}_w$) of amylose and amylopectin in Segoami was much lower than that of the other two rice starches. Segoami had the highest proportion (8.7%) of amylopectin short branch chains (DP 6-12) and the lowest proportion of B1 chains (DP 13-24). The relative crystallinity, intensity ratio of $1047-1022cm^{-1}$ (1047/1022) and gelatinization enthalpy followed the order: Segoami>Seilmi~Dasan1. Segoami showed substantially low pasting viscosity. Rapidly digestible starch (RDS), slowly digestible starch (SDS), and resistant starch (RS) contents showed the highest value in Seilmi, Dasan1, and Segoami, respectively. The expected glycemic index (eGI) of Segoami was lower than that of the other two rice starches. Overall results suggested that the digestibility of rice starch could be highly influenced by their molecular and crystalline structure.
Keywords
rice starch; molecular structure; crystalline structure; physicochemical property; in vitro digestibility;
Citations & Related Records
Times Cited By KSCI : 3  (Citation Analysis)
연도 인용수 순위
1 Lee NY. Starch and quality characteristics of Korean rice cultivar with waxy and non-waxy type. Korean J. Crop Sci. 58: 226-231 (2013)   DOI
2 Kum JS. Nutrition of rice and rice processing food. Food Preserv. Process. 9: 38-54 (2010)
3 Noda T, Tsuda S, Mori M, Takigawa S, Matsuura-Endo C, Saito K, Mangalika WHA, Hanaoka A, Suzuki Y, Yamauchi H. The effect harvest dates on the starch properties of various potato cultivars. Food Chem. 68: 119-125 (2004)
4 Chung HJ, Liu Q, Lee L, Wei D. Relationship between the structure, physicochemical properties and in vitro digestibility of rice starches with different amylose contents. Food Hydrocolloid 25: 968-975 (2011).   DOI
5 Englyst HN, Kingman SM, Cummings JH. Classification and measurement of nutritionally important starch fractions. Eur. J. Clin. Nutr. 46: S33-S50 (1992)
6 Sajilata M, Singhal RS, Kulkarni RP. Resistant starch-a review. Compr. Rev. Food Sci. 5: 1-17 (2006)   DOI
7 Nakamura J, Hamada Y, Sakakibara F, Hara T, Wakao T, Mori K, Nakashima E, Naruse K, Kamijo M, Koh N, Hotta N. Physiological and morphometric analyses of neuropathy in sucrose-fed OLETF rats. Diabetes Res. Clin. Pr. 51: 9-20 (2001)   DOI   ScienceOn
8 Park IM, Ibanez AM, Zhong F, Shoemaker CF. Gelatinization and pasting properties of waxy and non-waxy rice starches. Starch 59: 388-396 (2007)   DOI
9 Lim ST, Lee JH, Shin DH, Lim HS. Comparison of protein extraction solutions for rice starch isolation and effects of residual protein content on starch pasting properties. Starch 51: 120-125 (1999)   DOI   ScienceOn
10 Williams PC, Kuzina FD, Hlynka I. A rapid colorimetric procedure for estimating the amylose content of starches and flours. Cereal Chem. 47: 411-420 (1970)
11 Jane JL, Chen JF. Effect of amylose molecular size and amylopectin branch chain length on paste properties of starch. Cereal Chem. 69: 60-65 (1992)
12 Dubois M, Gilles KA, Hamilton JK, Rebers PA, Smith F. Colorimetric method for determination of sugars and related substances. Anal. Chem. 28: 350-356 (1956)   DOI
13 Han JA, Lim ST. Structural changes of corn starches by heating and stirring in DMSO measured by SEC-MALLS-RI system. Carbohyd. Polym. 55: 265-272 (2004)   DOI
14 Nara S, Komiya TT. Studies on the relationship between watersaturated state and crystallinity by the diffraction method for moistened potato starch. Starch 35: 407-410 (1983)   DOI
15 Choi SY, Shin M. Properties of rice flours prepared from domestic high amylose rices. Korean J. Food Sci. Technol. 41: 16-20 (2009)   과학기술학회마을
16 Van Soest JJG, Tournois H, de Wit D, Vliegenthart JFG. Short-rage structure in partially crystalline potato starch determined with attenuated total reflectance Fourier-transform IR spectroscopy. Carbohyd. Res. 279: 201-214 (1995)   DOI
17 Tester RF, Morrison WR. Swelling and gelatinization of cereal starches. I. Effects of amylopectin, amylose, and lipids. Cereal Chem. 67: 551-557 (1990)
18 Granfeldt Y, Bjorck I, Drews A, Tovar J. An in vitro procedure based on chewing to predict metabolic responses to starch in cereal and legume products. Eur. J. Clin. Nutr. 46: 649-660 (1992)
19 Tsakama M, Mwangwela AM, Manani TA, Mahungu NM. Physicochemical and pasting properties of starch extracted from eleven sweet potato varieties. Afr. J. Food Sci. Technol. 1: 90-98 (2010)
20 Kim JS, Kim SB, Kim TY. Noodle making characteristics of goami rice composite flours. Korean J. Community Living Sci. 17: 61-68 (2006)   과학기술학회마을
21 Lindeboom N, Chang PR, Tyler RT. Analytical, biochemical and physicochemical aspects of starch granule size, with emphasis on small granules starches: a review. Starch 56: 89-99 (2004)   DOI   ScienceOn
22 Takeda Y, Hizukuri S, Juliano B. Structures of rice amylopectins with low and high affinities for iodine. Carbohyd. Res. 168: 79-88 (1987)   DOI   ScienceOn
23 Hanashiro I, Abe J, Hizukuri S. A periodic distribution of the chain length of amylopectin as revealed by high-performance anion-exchange chromatography. Carbohyd. Res. 283: 151-159 (1996)   DOI   ScienceOn
24 Hizukuri S. Polymodal distribution of the chain lengths of amylopectins, and its significance. Carbohyd. Res. 147: 342-347 (1986)   DOI   ScienceOn
25 Cheetham NWH, Tao L. Variation in crystalline type with amylose content in maize starch granules: an X-ray powder diffraction study. Carbohyd. Polym. 36: 277-284 (1998)   DOI   ScienceOn
26 Gidley MJ, Bulpin PV. Crystallization of malto-oligosaccharides as models of the crystalline forms of starch: minimum chain-length requirement for the formation of double helices. Carbohyd. Polym. 13: 291-300 (1987)
27 Noda T, Nishiba Y, Sato T, Suda I. Properties of starches from several low-amylose rice cultivars. Cereal Chem. 80: 193-197 (2003)   DOI   ScienceOn