Underlying reasons for waxy rice flours having different pasting properties

Waxy rice is one of the most popular traditional crops served as a staple food in China. In this study, the effect of different factors including α-amylase activity, protein, and amylopectin structure on the pasting properties of four waxy rice varieties were investigated. Rice flours treated with AgNO3 solution, DL-dithiothreitol (DTT) or protease, suggested that both α-amylase activity and protein significantly decrease the pasting viscosity of waxy rice flours. Chain length distribution of amylopectin as measured by high performance ion exchange chromatography (HPAEC-PAD) showed that starch with higher ratio of short chain leading to a higher pasting viscosity. X-Ray diffractograms showed that the crystal type of all the four varieties of rice starches were characteristic A-type. Relative crystallinity of each rice starch was further calculated, and a higher crystallization resulted in a higher viscosity. Our study would provide a fundamental knowledge of the relationship between different factors and waxy starch pasting properties, as well as be a reference for controlling the quality of waxy rice starch-based food.

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Physicochemical Properties of High Yielding Non-waxy Rice Flours Extruded with Different Moisture Contents

Korean Journal of Food and Cookery Science ◽

10.9724/kfcs.2011.27.6.745 ◽

2011 ◽

Vol 27 (6) ◽

pp. 745-754 ◽

Cited By ~ 3

Author(s):

So-Hee Jeong ◽

Wie-Soo Kang ◽

Mal-Shick Shin

Keyword(s):

Physicochemical Properties ◽

Moisture Contents ◽

Waxy Rice ◽

Rice Flours

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Starch Damage and Pasting Properties of Rice Flours Produced by Dry Jet Grinding

Cereal Chemistry ◽

10.1094/cchem-04-10-0061 ◽

2011 ◽

Vol 88 (1) ◽

pp. 6-11 ◽

Cited By ~ 21

Author(s):

Md. Sharif Hossen ◽

Itaru Sotome ◽

Makiko Takenaka ◽

Seiichiro Isobe ◽

Mitsutoshi Nakajima ◽

...

Keyword(s):

Pasting Properties ◽

Rice Flours

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The pasting properties of sonicated waxy rice starch suspensions

Ultrasonics Sonochemistry ◽

10.1016/j.ultsonch.2009.01.002 ◽

2009 ◽

Vol 16 (4) ◽

pp. 462-468 ◽

Cited By ~ 89

Author(s):

Jenny Yue Zuo ◽

Kai Knoerzer ◽

Raymond Mawson ◽

Sandra Kentish ◽

Muthupandian Ashokkumar

Keyword(s):

Pasting Properties ◽

Rice Starch ◽

Waxy Rice ◽

Waxy Rice Starch

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Effects of pandan aqueous extract on physico-chemical properties of normal and waxy rice starches

MATEC Web of Conferences ◽

10.1051/matecconf/201819203026 ◽

2018 ◽

Vol 192 ◽

pp. 03026

Author(s):

Pawinee Deetae ◽

Thungpon Klumrat ◽

Warot Nakakitwibool ◽

Atikorn Panya

Keyword(s):

Aqueous Extract ◽

Chemical Properties ◽

Pasting Properties ◽

Food Additive ◽

Rice Starch ◽

Physico Chemical ◽

Waxy Rice ◽

Pasting Temperature ◽

Thermal Stability Of ◽

Waxy Rice Starch

Pandan aqueous extract (PAE) has traditionally been used as a food additive in Southeast Asia to enhance their flavor, color and health benefits. The purpose of this research was to investigate the effects of PAE on physico-chemical properties of normal rice starch (NRS) and waxy rice starch (WRS). Results indicate that addition of PAE significantly (p < 0.05) affected the physico-chemical properties of rice starches. For pasting properties, PAE significantly increased peak viscosity, breakdown and pasting temperature of NRS, while PAE decreased peak viscosity, breakdown, final viscosity and setback values of WRS. The addition of PAE to NRS and WRS significantly (p < 0.05) reduced gel hardness and gel adhesiveness by more than 50% compare to native control gels. The gelatinization thermal properties of both NRS and WRS were significantly (p < 0.05) increased when PAE was included. Only the gelatinization enthalpy of WRS was influence by the PAE. It was concluded that the addition of PAE considerably improved the thermal stability of WRS.

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