The molecular structural features controlling stickiness in cooked rice, a major palatability determinant

Li, Hongyan, Fitzgerald, Melissa A., Prakash, Sangeeta, Nicholson, Timothy M. and Gilbert, Robert G. (2017) The molecular structural features controlling stickiness in cooked rice, a major palatability determinant. Scientific Reports, 7 43713. doi:10.1038/srep43713


Author Li, Hongyan
Fitzgerald, Melissa A.
Prakash, Sangeeta
Nicholson, Timothy M.
Gilbert, Robert G.
Title The molecular structural features controlling stickiness in cooked rice, a major palatability determinant
Journal name Scientific Reports   Check publisher's open access policy
ISSN 2045-2322
Publication date 2017-03-06
Sub-type Article (original research)
DOI 10.1038/srep43713
Open Access Status DOI
Volume 7
Start page 43713
Total pages 12
Place of publication London, United Kingdom
Publisher Nature Publishing Group
Language eng
Abstract The stickiness of cooked rice is important for eating quality and consumer acceptance. The first molecular understanding of stickiness is obtained from leaching and molecular structural characteristics during cooking. Starch is a highly branched glucose polymer. We find (i) the molecular size of leached amylopectin is 30 times smaller than that of native amylopectin while (ii) that of leached amylose is 5 times smaller than that of native amylose, (iii) the chain-length distribution (CLD: the number of monomer units in a chain on the branched polymer) of leached amylopectin is similar to native amylopectin while (iv) the CLD of leached amylose is much narrower than that of the native amylose, and (v) mainly amylopectin, not amylose, leaches out of the granule and rice kernel during cooking. Stickiness is found to increase with decreasing amylose content in the whole grain, and, in the leachate, with increasing total amount of amylopectin, the proportion of short amylopectin chains, and amylopectin molecular size. Molecular adhesion mechanisms are put forward to explain this result. This molecular structural mechanism provides a new tool for rice breeders to select cultivars with desirable palatability by quantifying the components and molecular structure of leached starch.
Q-Index Code C1
Q-Index Status Provisional Code
Institutional Status UQ

 
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