Evaluation of the Molecular Structural Parameters of Normal Rice Starch and Their Relationships with Its Thermal and Digestion Properties
The molecular structural parameters of six normal rice starches with different amylose contents were investigated through their iodine absorption spectra and gel permeation chromatography of fully branched and debranched starches. The thermal and digestion properties of starches were also determined...
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doaj-ad0fac72ed1a4de48b99bef9ff53866a2020-11-25T00:49:50ZengMDPI AGMolecules1420-30492017-09-01229152610.3390/molecules22091526molecules22091526Evaluation of the Molecular Structural Parameters of Normal Rice Starch and Their Relationships with Its Thermal and Digestion PropertiesLingshang Lin0Qing Zhang1Long Zhang2Cunxu Wei3Key Laboratory of Crop Genetics and Physiology of Jiangsu Province/Key Laboratory of Plant Functional Genomics of the Ministry of Education, Yangzhou University, Yangzhou 225009, ChinaKey Laboratory of Crop Genetics and Physiology of Jiangsu Province/Key Laboratory of Plant Functional Genomics of the Ministry of Education, Yangzhou University, Yangzhou 225009, ChinaKey Laboratory of Crop Genetics and Physiology of Jiangsu Province/Key Laboratory of Plant Functional Genomics of the Ministry of Education, Yangzhou University, Yangzhou 225009, ChinaKey Laboratory of Crop Genetics and Physiology of Jiangsu Province/Key Laboratory of Plant Functional Genomics of the Ministry of Education, Yangzhou University, Yangzhou 225009, ChinaThe molecular structural parameters of six normal rice starches with different amylose contents were investigated through their iodine absorption spectra and gel permeation chromatography of fully branched and debranched starches. The thermal and digestion properties of starches were also determined and their relationships with molecular structural parameters were analyzed. Results showed that the molecular structural parameters of maximum absorption wavelength, blue value (BV), optical density 620 nm/550 nm (OD 620/550), amylose, intermediate component, and amylopectin, including its short branch-chains, long branch-chains, and branching degree, had high correlation in different determining methods. The intermediate component of starch was significantly positively related to amylose and negatively related to amylopectin, and the amylopectin branching degree was significantly positively related to amylopectin content and negatively related to amylose content. The gelatinization temperatures and enthalpy of native starch were significantly positively related to BV, OD 620/550, and amylose content and negatively related to amylopectin short branch-chains. The gelatinization temperatures and enthalpy of retrograded starch were significantly negatively related to amylopectin branching degree. The digestions of gelatinized and retrograded starches were significantly negatively related to the BV, OD 620/550, amylose, and intermediate component and positively related to amylopectin and its short branch-chains and branching degree.https://www.mdpi.com/1420-3049/22/9/1526starchmolecular structural parametersthermal propertiesdigestion propertiescorrelation analysis |
collection |
DOAJ |
language |
English |
format |
Article |
sources |
DOAJ |
author |
Lingshang Lin Qing Zhang Long Zhang Cunxu Wei |
spellingShingle |
Lingshang Lin Qing Zhang Long Zhang Cunxu Wei Evaluation of the Molecular Structural Parameters of Normal Rice Starch and Their Relationships with Its Thermal and Digestion Properties Molecules starch molecular structural parameters thermal properties digestion properties correlation analysis |
author_facet |
Lingshang Lin Qing Zhang Long Zhang Cunxu Wei |
author_sort |
Lingshang Lin |
title |
Evaluation of the Molecular Structural Parameters of Normal Rice Starch and Their Relationships with Its Thermal and Digestion Properties |
title_short |
Evaluation of the Molecular Structural Parameters of Normal Rice Starch and Their Relationships with Its Thermal and Digestion Properties |
title_full |
Evaluation of the Molecular Structural Parameters of Normal Rice Starch and Their Relationships with Its Thermal and Digestion Properties |
title_fullStr |
Evaluation of the Molecular Structural Parameters of Normal Rice Starch and Their Relationships with Its Thermal and Digestion Properties |
title_full_unstemmed |
Evaluation of the Molecular Structural Parameters of Normal Rice Starch and Their Relationships with Its Thermal and Digestion Properties |
title_sort |
evaluation of the molecular structural parameters of normal rice starch and their relationships with its thermal and digestion properties |
publisher |
MDPI AG |
series |
Molecules |
issn |
1420-3049 |
publishDate |
2017-09-01 |
description |
The molecular structural parameters of six normal rice starches with different amylose contents were investigated through their iodine absorption spectra and gel permeation chromatography of fully branched and debranched starches. The thermal and digestion properties of starches were also determined and their relationships with molecular structural parameters were analyzed. Results showed that the molecular structural parameters of maximum absorption wavelength, blue value (BV), optical density 620 nm/550 nm (OD 620/550), amylose, intermediate component, and amylopectin, including its short branch-chains, long branch-chains, and branching degree, had high correlation in different determining methods. The intermediate component of starch was significantly positively related to amylose and negatively related to amylopectin, and the amylopectin branching degree was significantly positively related to amylopectin content and negatively related to amylose content. The gelatinization temperatures and enthalpy of native starch were significantly positively related to BV, OD 620/550, and amylose content and negatively related to amylopectin short branch-chains. The gelatinization temperatures and enthalpy of retrograded starch were significantly negatively related to amylopectin branching degree. The digestions of gelatinized and retrograded starches were significantly negatively related to the BV, OD 620/550, amylose, and intermediate component and positively related to amylopectin and its short branch-chains and branching degree. |
topic |
starch molecular structural parameters thermal properties digestion properties correlation analysis |
url |
https://www.mdpi.com/1420-3049/22/9/1526 |
work_keys_str_mv |
AT lingshanglin evaluationofthemolecularstructuralparametersofnormalricestarchandtheirrelationshipswithitsthermalanddigestionproperties AT qingzhang evaluationofthemolecularstructuralparametersofnormalricestarchandtheirrelationshipswithitsthermalanddigestionproperties AT longzhang evaluationofthemolecularstructuralparametersofnormalricestarchandtheirrelationshipswithitsthermalanddigestionproperties AT cunxuwei evaluationofthemolecularstructuralparametersofnormalricestarchandtheirrelationshipswithitsthermalanddigestionproperties |
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1725250864876093440 |