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Relationship between the physicochemical properties and amylose content of rice starch in rice varieties with the same genetic background

文献类型： 外文期刊

作者： Xu, Hui 1 ; Xu, Shunqian 1 ; Xu, Yang 3 ; Jiang, Yanjie 3 ; Li, Ting 1 ; Zhang, Xinxia 1 ; Yang, Jie 3 ; Wang, Li 1 ;

作者机构： 1.Jiangnan Univ, Natl Engn Res Ctr Cereal Fermentat & Food Biomfg, Lihu Rd 1800, Wuxi 214122, Peoples R China

2.Jiangnan Univ, Jiangsu Prov Engn Res Ctr Bioact Prod Proc, Lihu Rd 1800, Wuxi 214122, Peoples R China

3.Jiangsu Acad Agr Sci, Inst Food Crops, Nanjing 210014, Jiangsu, Peoples R China

4.Jiangnan Univ, Sch Food Sci & Technol, 1800 Lihu Rd, Wuxi 214122, Peoples R China

关键词： Amylose content; Rice starch; Crystalline structure; Digestion

期刊名称：JOURNAL OF CEREAL SCIENCE （ 影响因子：3.9； 五年影响因子：4.2 ）

ISSN： 0733-5210

年卷期： 2024 年 118 卷

页码：

收录情况： SCI

摘要： This study analyzed six mutant rice samples from uniform genetic and planting backgrounds with amylose contents ranging from 4.21% to 17.52%. The physicochemical, structural and functional properties of the extracted starches were investigated and their relationships were analyzed. No significant changes were observed in the morphology, granule size, amylopectin chain-length distribution, and crystalline type of rice starches. The average hydrodynamic radius (R h ), relative crystallinity (RC), the ratio of 1045 cm -1 / 1 022 cm -1 (R 1045/1022 ), and lamellar peak intensity (I max ) were significantly correlated with amylose content, impacting the digestion properties. A higher degree of order in starch structure was found to impede its digestion progress by affecting its physicochemical characteristics. The decreased onset temperature and increased gelatinization temperature range indicated increased crystalline structure instability, decreasing peak time and pasting temperature. Furthermore, there were notable reductions in starch digestion rate ( k ) and rapidly digestible starch content (RDS) as amylose content increased, despite no significant change in the final digestion percentage. The k exhibited a positive correlation with R h , while there was a positive association between RC, R 1045/1022 , and I max with RDS. These findings can provide valuable guidance for rice breeders in developing rice varieties with specific functional attributes.

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