The molecular structures of leached starch during rice cooking are controlled by thermodynamic effects, rather than kinetic effects

Li, Hongyan, Wen, Yangyang, Wang, Jing and Sun, Baoguo (2017) The molecular structures of leached starch during rice cooking are controlled by thermodynamic effects, rather than kinetic effects. Food Hydrocolloids, 73 295-299. doi:10.1016/j.foodhyd.2017.07.015


Author Li, Hongyan
Wen, Yangyang
Wang, Jing
Sun, Baoguo
Title The molecular structures of leached starch during rice cooking are controlled by thermodynamic effects, rather than kinetic effects
Journal name Food Hydrocolloids   Check publisher's open access policy
ISSN 0268-005X
1873-7137
Publication date 2017-12-01
Sub-type Article (original research)
DOI 10.1016/j.foodhyd.2017.07.015
Open Access Status Not yet assessed
Volume 73
Start page 295
End page 299
Total pages 5
Place of publication Amsterdam, Netherlands
Publisher Elsevier BV
Language eng
Subject 1106 Food Science
1600 Chemistry
1500 Chemical Engineering
Abstract The structure features (both molecular size and chain-length distribution) of leached starch during rice cooking are of prime importance to the stickiness of cooked rice. In the present study, the effects of cooking temperature (thermodynamic effects) and cooking time (kinetic effects) during rice cooking on the structural features of leached starch are explored using different rice varieties in terms of amylose content. We show that (i) the molecular sizes of the leached starch at varying conditions are mainly distributed between 1 and 100 nm, while the chain-length distribution of leached starch at varying conditions are ranged at DP 1–1000, displaying significantly different structural features with the starch in the whole grain; (ii) the effects of cooking temperature on these structural features are cultivar-specific, and much more significant than the effects of cooking time, indicating that the molecular size and chain-length distribution of leached starch during rice cooking are controlled by thermodynamic effects, rather than kinetic effects; (iii) the leached amylose content of non-waxy rice varieties increase with the cooking temperature increasing, revealing that it is small amylopectin easier to leach out of rice kernel, instead of amylose. These molecular structural characterizations provide new understandings of starch leaching and leached starch in terms of improving the cooking and eating quality of cooked rice.
Keyword Chain-length distribution
Kinetic
Leached starch
Molecular size
Thermodynamic
Q-Index Code C1
Q-Index Status Provisional Code
Institutional Status UQ

Document type: Journal Article
Sub-type: Article (original research)
Collections: HERDC Pre-Audit
Queensland Alliance for Agriculture and Food Innovation
 
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