Starch fine structure and physicochemical properties of specialty rice for canning

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• 作者：James A. Patindol ; Blanca C. Gonzalez ; Ya-Jane Wang ; Anna M. McClung
• 关键词：Specialty rice ; Canning ; Starch structure ; Amylopectin ; Amylose
• 刊名：Journal of Cereal Science
• 出版年：2007
• 期刊代码：117_07335210
• 类别：abs
• 出版时间：March 2007
• 卷：45
• 期：2
• 页码：209-218
• 文件大小：286 K

摘要

The long-grain, specialty rice cultivars, Bolivar, Cheniere, Dixiebelle, and L-205 are used for wet-pack canning. These cultivars have similar apparent amylose content but showed differences in canning, pasting, and gelatinization properties. Starch fine structures were analyzed to rationalize observed differences in functionality. Cheniere amylopectin had the lowest weight-average molar mass (M_w), shortest average chain length (CL), smallest z-average radius of gyration (R_z), lowest proportion of long chains (DP 37–65), and highest polydispersity; while its amylose had the largest M_w and R_z. These structural features were associated with more leached solids in the canning broth, lower volume expansion, lower peak and final viscosity, and lower gelatinization temperature and enthalpy. Bolivar amylopectin had the largest M_w, longest average CL, largest R_z, highest proportion of long chains (DP 25–65), and lowest proportion of short chains (DP 6–12); while its amylose had the smallest M_w and lowest polydispersity. These structures were associated with lower levels of leached solids, higher volume expansion, and higher peak and final viscosity. L-205 was similar to Bolivar in most structural and functional properties; those of Dixiebelle were either comparable to Bolivar or intermediate to Bolivar and Cheniere. These findings point to the importance of the molar mass of amylopectin and the proportion of long and short chains on the canning stability of rice.