Variety Difference in Molecular Structure, Physico-chemical and Thermal Properties of Starches from Pigmented Rice

2016 ◽  
Vol 12 (6) ◽  
pp. 557-565 ◽  
Author(s):  
Chagam Koteswara Reddy ◽  
Lalmuan Kimi ◽  
Sundaramoorthy Haripriya
Keyword(s):  
Molecular Structure ◽  
Amylose Content ◽  
Chemical Properties ◽  
Industrial Applications ◽  
Rice Starch ◽  
Rice Varieties ◽  
Swelling Power ◽  
Pigmented Rice ◽  
Physico Chemical ◽  
Waxy Rice

Abstract Starches isolated from three different pigmented rice varieties (Chak-hao Amubi, Chak-hao Poireiton, and Chak-hao Angangba) and investigated for their molecular structure and physico-chemical properties including amylose content, morphology, crystallinity, pasting viscosity, color, thermal property, swelling power and solubility. Significant differences were detected in physico-chemical and functional properties (p≤0.05) of rice starches. The amylose content results revealed that Chak-hao Angangba (1.93 %) and Chak-hao Poireiton (1.98 %) are waxy rice, and Chak-hao Amubi (3.16 %) is a very low-amylose rice. The morphology of rice starch granules shown polyhedral edges with an irregular shape; and the XRD patterns of rice starches exhibited A-type crystalline patterns with peaks at 2θ=15.1°, 17.1°, 18.2° and 23.0°. Waxy rice starches shown higher peak viscosity and enthalpy with lower gelatinization temperatures than very low amylose rice starches. The pasting viscosity, swelling power and solubility crystallinity of rice starches were varied significantly (p≤0.05). Finally, the present study provides knowledge for the utilization of starches isolated from three pigmented rice varieties grown in North-Eastern part of India that would be relevant for both domestic and industrial applications.

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

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.

scholarly journals Outstanding Characteristics of Thai Non-GM Bred Waxy Cassava Starches Compared with Normal Cassava Starch, Waxy Cereal Starches and Stabilized Cassava Starches

Plants ◽  
2019 ◽  
Vol 8 (11) ◽  
pp. 447 ◽  
Author(s):  
Toae ◽  
Sriroth ◽  
Rojanaridpiched ◽  
Vichukit ◽  
Chotineeranat ◽  
...  
Keyword(s):  
Chemical Properties ◽  
Cassava Starch ◽  
Light Transmittance ◽  
Rice Starch ◽  
Breeding Method ◽  
Physico Chemical ◽  
Waxy Rice ◽  
Starch Gels ◽  
Hydroxypropylated Starch ◽  
Cassava Varieties

Waxy cassava roots of nine varieties successfully developed in Thailand by a non-genetic modification (non-GM), conventional breeding method were used for extracting starches and their starch physico-chemical properties were evaluated and compared with normal cassava starches, commercial waxy starches (i.e., waxy maize starch and waxy rice starch) and commercial stabilized starches (i.e., acetylated starch and hydroxypropylated starch). All waxy cassava varieties provided starches without amylose while normal cassava starches contained 18%–20% amylose contents. As determined by a Rapid Visco Analyzer (RVA) at 5% (dry basis), waxy cassava starches had the highest peak viscosity and the lowest setback viscosity. Cooked paste of waxy cassava starches had the greatest clarity and stability among all starches during storage at 4 ℃ for 7 days as evidenced by its high light transmittance (%T) at 650 nm. No syneresis was detected in waxy cassava starch gels after subjecting to four freeze-thaw cycles (4 weeks) indicating high potential use of waxy cassava starches, free from chemicals, to replace stabilized starches as thickening and texturing agents in food products.

Investigation of Structural and Physico-chemical Properties of Rice Starch with Varied Amylose Content: A Combined Microscopy, Spectroscopy, and Thermal study

2021 ◽  
pp. 107093
Author(s):  
Indira Govindaraju ◽  
Guan-Yu Zhuo ◽  
Ishita Chakraborty ◽  
Sindhoora Kaniyala Melanthota ◽  
Sib Sankar Mal ◽  
...  
Keyword(s):  
Amylose Content ◽  
Chemical Properties ◽  
Thermal Study ◽  
Rice Starch ◽  
Physico Chemical ◽  
Combined Microscopy

scholarly journals Evaluation of Starch Hydrolysis for Glycemic Index Prediction of Rice Varieties

Proceedings ◽  
2020 ◽  
Vol 70 (1) ◽  
pp. 101
Author(s):  
Cristiana Pereira ◽  
Regina Menezes ◽  
Vanda Lourenço ◽  
Teresa Serra ◽  
Carla Brites
Keyword(s):  
Glycemic Index ◽  
Food Processing ◽  
Amylose Content ◽  
Rice Variety ◽  
Great Influence ◽  
Starch Hydrolysis ◽  
Rice Starch ◽  
Rice Varieties ◽  
Processing Technologies

Rice consumed as white cooked polished grain has been considered a high glycemic index (GI) food, particularly compared with other starchy foods. However, the GI levels of rice based food can vary among different rice types and food processing technologies. Rice GI variation can be affected by several factors, such as rice variety, the genetic background of rice as well as due to crop edaphoclimatic conditions. The main difference in rice starch composition that influences GI is the amylose content. Besides the chemical composition of rice, the gelatinization characteristics and food processing can also contribute to starch retrogradation, thus increasing the level of resistant starch with a great influence on GI. To understand the glycemic response of rice types differing in amylose and viscosity profiles, four rice samples were analyzed and compared with standard and resistant HI-MAIZE corn starches. An in vitro enzymatic starch hydrolysis procedure was applied to estimate GI. The results indicate substantial differences in the starch hydrolysis of the two corn starches. Starch hydrolysis tended to be more rapid and efficient for ‘Waxy’ and ‘Ceres’ (intermediate-amylose) rice types than for ‘Maçarico’ (high-amylose rice). In addition, the data show that the Maçarico variety has the lowest estimated GI and the highest retrogradation rate compared with ‘Waxy’, ‘Ceres’ and ‘Basmati’ type. The results obtained reinforce the importance of knowing amylose content and viscosity profiles for the prediction of rice glycemic responses.

scholarly journals Some Physico-Chemical Properties of Non-Waxy Paddy Rice Starch in Niigata Prefecture

1969 ◽  
Vol 33 (6) ◽  
pp. 798-806 ◽  
Author(s):  
Humio KURASAWA ◽  
Yoshiaki KANAUTI ◽  
Isao YAMAMOTO ◽  
Toshiro HAYAKAWA ◽  
Ikuo IGAUE
Keyword(s):  
Chemical Properties ◽  
Paddy Rice ◽  
Rice Starch ◽  
Niigata Prefecture ◽  
Physico Chemical

Effect of annealing on the physico-chemical properties of rice starch and the quality of rice noodles

2018 ◽  
Vol 84 ◽  
pp. 125-131 ◽  
Author(s):  
Li Wang ◽  
Congnan Zhang ◽  
Zhengxing Chen ◽  
Xiaopei Wang ◽  
Kang Wang ◽  
...  
Keyword(s):  
Chemical Properties ◽  
Rice Starch ◽  
Physico Chemical

scholarly journals On the Multiplicative Degree-Based Topological Indices of Silicon-Carbon Si2C3-I[p,q] and Si2C3-II[p,q]

Symmetry ◽  
2018 ◽  
Vol 10 (8) ◽  
pp. 320 ◽  
Author(s):  
Young Kwun ◽  
Abaid Virk ◽  
Waqas Nazeer ◽  
M. Rehman ◽  
Shin Kang
Keyword(s):  
Molecular Structure ◽  
Graph Theory ◽  
Molecular Graph ◽  
Chemical Properties ◽  
Topological Indices ◽  
Molecular Compound ◽  
Zagreb Indices ◽  
Silicon Carbon ◽  
Physico Chemical ◽  
Structure Research

The application of graph theory in chemical and molecular structure research has far exceeded people’s expectations, and it has recently grown exponentially. In the molecular graph, atoms are represented by vertices and bonds by edges. Topological indices help us to predict many physico-chemical properties of the concerned molecular compound. In this article, we compute Generalized first and multiplicative Zagreb indices, the multiplicative version of the atomic bond connectivity index, and the Generalized multiplicative Geometric Arithmetic index for silicon-carbon Si2C3−I[p,q] and Si2C3−II[p,q] second.

Physico-Chemical and Functional Properties of Nine Proso Millet Cultivars

2018 ◽  
Vol 61 (3) ◽  
pp. 1165-1174 ◽  
Author(s):  
Manjot Singh ◽  
Akinbode Adedeji ◽  
Dipak Santra
Keyword(s):  
Functional Properties ◽  
Amylose Content ◽  
Chemical Properties ◽  
Value Added ◽  
Pasting Properties ◽  
Angle Of Repose ◽  
Engineering Properties ◽  
Proso Millet ◽  
Physico Chemical ◽  
Extension Center

Abstract. Evaluation of the postharvest properties of nine proso millet cultivars was carried out to determine their physical and engineering properties, which are very useful for designing appropriate systems for process operations such as sorting, drying, heating, cooling, and milling. Nine cultivars of proso millet comprising waxy and non-waxy types, namely Cope, Earlybird, Huntsman, Minco, Plateau, Sunrise, Rise, Dawn, and Panhandle, were obtained from the Panhandle Research and Extension Center, University of Nebraska, Scottsbluff. Results showed significant (p &lt; 0.05) differences in their physical properties, such as sphericity, volume, bulk density, porosity, and angle of repose, which ranged from 0.86 to 0.91, from 3.94 to 5.14 mm3, from 765.49 to 809.67 kg m-3, from 42.49% to 44.20%, and from 22.98° to 25.74°, respectively. The cultivars were also evaluated for their pasting and gelatinization properties, and high correlation was found between amylose content and onset temperature (r = -0.94), peak gelatinization temperature (r = -0.92), peak viscosity (r = 0.84), final viscosity (r = 0.91), and setback viscosity (r = 0.90). The understanding of these basic physical and functional properties of proso millet cultivars will form the foundation for processing them into value-added products. Keywords: Chemical properties, Pasting properties, Proso millet.

scholarly journals On the Multiplicative Degree-Based Topological Indices of Silicon-Carbon Si2C3-I[p,q] and Si2C3-II[p,q]

2018 ◽  
Author(s):  
Young Chel Kwun ◽  
Abaid ur Rehman Virk ◽  
Waqas Nazeer ◽  
Shin Min Kang
Keyword(s):  
Molecular Structure ◽  
Graph Theory ◽  
Molecular Graph ◽  
Chemical Properties ◽  
Topological Indices ◽  
Molecular Compound ◽  
Silicon Carbon ◽  
Physico Chemical ◽  
Structure Research

The application of graph theory in chemical and molecular structure research far exceeds people's expectations, and it has recently grown exponentially. In the molecular graph, atoms are represented by vertices and bonded by edges. Closed forms of multiplicative degree-based topological indices which are numerical parameters of the structure and determine physico-chemical properties of the concerned molecular compound. In this article, we compute and analyze many multiplicative degree-based topological indices of silicon-carbon Si2C3-I[p,q] and Si2C3-II[p,q].

scholarly journals Thin-film materials based on phthalocyanine derivatives: structure and physico-chemical properties

2019 ◽  
Vol 30 ◽  
pp. 08006
Author(s):  
Alexandr Kazak ◽  
Margarita Marchenkova ◽  
Antonina Smirnova ◽  
Tatiana Dubinina ◽  
Alexey Seregin ◽  
...  
Keyword(s):  
Molecular Structure ◽  
Thin Film ◽  
Water Surface ◽  
Chemical Properties ◽  
Lattice Parameter ◽  
Complexing Agent ◽  
Supramolecular Organization ◽  
Structure Parameters ◽  
Physico Chemical ◽  
Layer Packing

In order to establish the effect of the molecular structure of mix-substituted phthalocyanine derivatives on its supramolecular organization in thin-films, the floating layers of three A3B-type phthalocyanine derivatives were obtained. Their supramolecular organization was determined and it was found that the studied compounds form homogeneous stable floating layers on the water surface. Structure parameters of floating layers depend both on the length of aliphatic substituents (R = CnH2n+1) and the metal complexing agent. Ligands I and II form stable monolayer structures, which the layer packing periods increase with the elongation of aliphatic substituents: the lattice parameter (d) is 1.93 and 2.3 nm for ligands I (n = 6) and II (n = 8), correspondingly. During further compression of the formed monolayers, ligands I and II form stable bilayers, in which the arrangement of molecules remains similar to the structure of the previous monolayers. These bilayers contain minor inclusions of 3D aggregates. Metal complex III forms only stable monolayer (d = 2.06 nm), upon further compression of which 3D- aggregates included in the monolayer are formed.

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