Characteristics of the Starch Fine Structure and Pasting Properties of Waxy Rice During Storage

Food Chem. 2014;152:432-9. doi: 10.1016/j.foodchem.2013.11.144. Epub 2013 Dec 1.


Two waxy rice (TNW1 and TCSW1, exhibiting high and low amylase activity, respectively), were stored at 4 and 17 °C (polished rice) and at room temperature (paddy rice) for 15 months. The fine structure of starch isolated from the aged rice and the pasting properties of starch and rice flour were studied. After storage, the percentage of short amylopectin (AP) chains increased in TNW1, and no uniform changing pattern was observed in the chain-length (CL) distribution of TCSW1. The viscosity of starch isolated from the aged rice increased as the storage temperature and duration increased. We hypothesised that this increase was due to the hydrolysis of AP by endogenous amylase and the generation of small clusters during storage, which caused the simple dissociation of AP and a high swelling degree of starch granules during gelatinisation. Factor analysis of the first two factors associated with the characteristics of viscograms and the CL of AP explained 72% of the total variation.

Keywords: AP; Amylopectin (AP); BkD; CL; Chain-length (CL) distribution; DP; F-AgNO(3); F-water; HPAEC–PAD; HPSEC; Mw; PT; PV; RT; RVA; Rapid Visco Analyzer; Rapid Visco analysis (RVA); S-water; SB; Storage; T; Waxy rice; amylopectin; breakdown; chain-length; degree of polymerisation; high performance size exclusion chromatography; high-performance anion-exchange chromatography–pulsed-amperometric detector; molecular weight; pasting temperature; peak viscosity; room temperature; setback; trough; waxy rice flour in AgNO(3) solution; waxy rice flour in water; waxy rice starch in water.

Publication types

  • Research Support, Non-U.S. Gov't

MeSH terms

  • Flour / analysis
  • Food Storage
  • Molecular Structure
  • Oryza / chemistry*
  • Starch / chemistry*
  • Temperature
  • Viscosity


  • Starch