Retrogradation behaviour of high-amylose rice starch prepared by improved extrusion cooking technology

Yanjun Zhang; Wei Liu; Chengmei Liu; Shunjing Luo; Ti Li; Yunfei Liu; Di Wu; Yanna Zuo

doi:10.1016/j.foodchem.2014.02.072

Retrogradation behaviour of high-amylose rice starch prepared by improved extrusion cooking technology

Food Chem. 2014 Sep 1:158:255-61. doi: 10.1016/j.foodchem.2014.02.072. Epub 2014 Feb 27.

Authors

Yanjun Zhang¹, Wei Liu², Chengmei Liu³, Shunjing Luo⁴, Ti Li⁴, Yunfei Liu⁴, Di Wu⁴, Yanna Zuo⁴

Affiliations

¹ State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, Jiangxi, China; Spice and Beverage Research Institute, Chinese Academy of Tropical Agricultural Sciences, Wanning 571533, Hainan, China.
² State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, Jiangxi, China. Electronic address: liuwei@ncu.edu.cn.
³ State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, Jiangxi, China. Electronic address: chengmeiliu@yahoo.com.cn.
⁴ State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, Jiangxi, China.

PMID: 24731339
DOI: 10.1016/j.foodchem.2014.02.072

Abstract

Native rice starch (NRS, amylose/28.9%) was gelatinized by improved extrusion cooking technology (IECT) and retrograded (RRS) after low temperature storage (4 °C). The retrogradation behaviour of RRS was changed to low retrogradation percentage and low retrogradation rate. The retrogradation resulted in a high compact morphology. The melt enthalpy change and percentage of retrogradation of RRS was 3.68 J/g and 37.7%, respectively, compared to those of NRS (9.75 J/g, 100%). The retrogradation percentage for RRS was low during storage as shown as a low retrogradation rate (0.21 d(-1)) and a high Avrami exponent (0.89). The pattern of rice starch changed from A-type to amorphous and B-type. Both the relative crystallinity of RRS (12.7%) by the X-ray diffractograms and the ratio of the band height (0.63) in the FTIR spectra were low. The analysis of retrogradation structure and short-range molecular order further confirmed the retrogradation behaviour of rice starch after IECT treatment.

Keywords: High-amylose rice starch; Improved extrusion cooking technology; Retrogradation behaviour.

Publication types

Research Support, Non-U.S. Gov't

MeSH terms

Amylose / chemistry*
Cooking
Oryza / chemistry*
Starch / chemistry*
Thermodynamics

Substances

Starch
Amylose