Fine Structures and Physicochemical Properties of Starches from Chalky and Translucent Rice Kernels
- 27 March 2003
- journal article
- research article
- Published by American Chemical Society (ACS) in Journal of Agricultural and Food Chemistry
- Vol. 51 (9), 2777-2784
- https://doi.org/10.1021/jf026101t
Abstract
This work compared the molecular structures and physicochemical properties of starches obtained from chalky and translucent kernels of six rice cultivars. Starch samples were prepared according to a modified alkali steeping method. Crystallinity, pasting characteristics, and thermal properties were studied by X-ray diffraction, rapid viscosity analysis, and differential scanning calorimetry, respectively. Starch molecular size fractions (amylopectin, amylose, and intermediate material) were estimated by high-performance size exclusion chromatography, and the chain length profiles of isoamylase-debranched amylopectin were evaluated by high-performance anion-exchange chromatography with pulsed amperometric detection. Starches from chalky kernels contained less amylose (more amylopectin) and more short branch-chain amylopectin (less long branch-chain amylopectin) compared with the translucent kernel starches. Differences in starch structural features significantly correlated with observed variation in grain translucency, starch X-ray diffraction patterns, thermal properties, and pasting characteristics. Starch synthesis in chalky kernels may slightly favor glucan chain branching over chain elongation. Keywords: Chalky rice; translucent rice; rice starch structure; amylose; amylopectinKeywords
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