Article ID | Journal | Published Year | Pages | File Type |
---|---|---|---|---|
7600207 | Food Chemistry | 2014 | 9 Pages |
Abstract
Native starches were isolated from mature grains of high-amylose transgenic rice TRS and its wild-type rice TQ and treated with 0.1% and 0.4% NaOH for 7 and 14 days at 35 °C. Alkali-treated starches were characterised for structural and functional properties using various physical methods. The 0.1% NaOH treatment had no significant effect on structural and functional properties of starches except that it markedly increased the hydrolysis of starch by amylolytic enzymes. The 0.4% NaOH treatment resulted in some changes in structural and functional properties of starches. The alkali treatment affected granule morphology and decreased the electron density between crystalline and amorphous lamellae of starch. The effect of alkali on the crystalline structure including long- and short-range ordered structure was not pronounced. Compared with control starch, alkali-treated TRS starches had lower amylose content, higher onset and peak gelatinisation temperatures, and faster hydrolysis of starch by HCl and amylolytic enzymes.
Keywords
TRSAspergillus niger amyloglucosidaseSAXSSBEAAGPPAATR-FTIRDSC13C CP/MAS NMRporcine pancreatic α-amylasestarch branching enzymeStructural propertyRiceAlkali treatmentSEMFunctional propertyscanning electron microscopeHigh-amylose starchResistant starchXRDX-ray powder diffractionSmall-angle X-ray scatteringDifferential scanning calorimetry
Related Topics
Physical Sciences and Engineering
Chemistry
Analytical Chemistry
Authors
Jinwen Cai, Yang Yang, Jianmin Man, Jun Huang, Zhifeng Wang, Changquan Zhang, Minghong Gu, Qiaoquan Liu, Cunxu Wei,