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Research on the Relationship between the Amylopectin Structure and the Physicochemical Properties of Starch Extracted from Glutinous Rice
Glutinous rice has very low amylose content and is a good material for determining the structure and physicochemical properties of amylopectin. We selected 29 glutinous rice varieties and determined the amylopectin structure by high-performance anion exchange chromatography with the pulsed amperomet...
Autores principales: | , , , , , , , , , |
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Formato: | Online Artículo Texto |
Lenguaje: | English |
Publicado: |
MDPI
2023
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Materias: | |
Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9914191/ https://www.ncbi.nlm.nih.gov/pubmed/36765989 http://dx.doi.org/10.3390/foods12030460 |
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author | Wang, Bingqing Xu, Jialu Guo, Dandan Long, Changzhi Zhang, Zhongxin Cheng, Ying Huang, Huiying Wen, Peng He, Haohua He, Xiaopeng |
author_facet | Wang, Bingqing Xu, Jialu Guo, Dandan Long, Changzhi Zhang, Zhongxin Cheng, Ying Huang, Huiying Wen, Peng He, Haohua He, Xiaopeng |
author_sort | Wang, Bingqing |
collection | PubMed |
description | Glutinous rice has very low amylose content and is a good material for determining the structure and physicochemical properties of amylopectin. We selected 29 glutinous rice varieties and determined the amylopectin structure by high-performance anion exchange chromatography with the pulsed amperometric detection method. We also determined the correlation between amylopectin structure and the physicochemical properties of starch extracted from these varieties. The results showed that the amylopectin chain ratio Σdegree of polymerization (DP) ≤ 11/ΣDP ≤ 24 of 29 glutinous rice varieties was greater than 0.26, signifying that these varieties contained type II amylopectin. The results of the correlation analysis with gelatinization temperature showed that ΣDP 6–11 was significantly negatively correlated with the onset gelatinization temperature (GT) (T(O)), peak GT (T(P)), and conclusion GT (T(C)). Among the thermodynamic properties, ΣDP 12–24 was significantly positively correlated with To, Tp, and Tc, ΣDP 25–36 was significantly negatively correlated with To, Tp, and Tc, and ΣDP ≥ 37 had no correlation with the thermodynamic properties. The results of correlation analysis with RVA spectrum characteristic values showed that ΣDP 6–11 was significantly negatively correlated with hot paste viscosity (HPV), cool paste viscosity (CPV), consistency viscosity (CSV), peak time (PeT), and pasting temperature (PaT) among the Rapid Visco Analyzer (RVA) profile characteristics, ΣDP 12–24 was significantly positively correlated with HPV, CPV, CSV, PeT, and PaT, and ΣDP ≥ 25 had no correlation with the viscosity characteristics. Therefore, we concluded that the amylopectin structure had a greater effect on the T(O), T(P), T(C), ΔH and peak viscosity, HPV, CPV, CSV, PeT, and PaT. The glutinous rice varieties with a higher distribution of short chains and a lower distribution of medium and long chains in the amylopectin structure resulted in lower GT and RVA spectrum characteristic values. |
format | Online Article Text |
id | pubmed-9914191 |
institution | National Center for Biotechnology Information |
language | English |
publishDate | 2023 |
publisher | MDPI |
record_format | MEDLINE/PubMed |
spelling | pubmed-99141912023-02-11 Research on the Relationship between the Amylopectin Structure and the Physicochemical Properties of Starch Extracted from Glutinous Rice Wang, Bingqing Xu, Jialu Guo, Dandan Long, Changzhi Zhang, Zhongxin Cheng, Ying Huang, Huiying Wen, Peng He, Haohua He, Xiaopeng Foods Article Glutinous rice has very low amylose content and is a good material for determining the structure and physicochemical properties of amylopectin. We selected 29 glutinous rice varieties and determined the amylopectin structure by high-performance anion exchange chromatography with the pulsed amperometric detection method. We also determined the correlation between amylopectin structure and the physicochemical properties of starch extracted from these varieties. The results showed that the amylopectin chain ratio Σdegree of polymerization (DP) ≤ 11/ΣDP ≤ 24 of 29 glutinous rice varieties was greater than 0.26, signifying that these varieties contained type II amylopectin. The results of the correlation analysis with gelatinization temperature showed that ΣDP 6–11 was significantly negatively correlated with the onset gelatinization temperature (GT) (T(O)), peak GT (T(P)), and conclusion GT (T(C)). Among the thermodynamic properties, ΣDP 12–24 was significantly positively correlated with To, Tp, and Tc, ΣDP 25–36 was significantly negatively correlated with To, Tp, and Tc, and ΣDP ≥ 37 had no correlation with the thermodynamic properties. The results of correlation analysis with RVA spectrum characteristic values showed that ΣDP 6–11 was significantly negatively correlated with hot paste viscosity (HPV), cool paste viscosity (CPV), consistency viscosity (CSV), peak time (PeT), and pasting temperature (PaT) among the Rapid Visco Analyzer (RVA) profile characteristics, ΣDP 12–24 was significantly positively correlated with HPV, CPV, CSV, PeT, and PaT, and ΣDP ≥ 25 had no correlation with the viscosity characteristics. Therefore, we concluded that the amylopectin structure had a greater effect on the T(O), T(P), T(C), ΔH and peak viscosity, HPV, CPV, CSV, PeT, and PaT. The glutinous rice varieties with a higher distribution of short chains and a lower distribution of medium and long chains in the amylopectin structure resulted in lower GT and RVA spectrum characteristic values. MDPI 2023-01-18 /pmc/articles/PMC9914191/ /pubmed/36765989 http://dx.doi.org/10.3390/foods12030460 Text en © 2023 by the authors. https://creativecommons.org/licenses/by/4.0/Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/). |
spellingShingle | Article Wang, Bingqing Xu, Jialu Guo, Dandan Long, Changzhi Zhang, Zhongxin Cheng, Ying Huang, Huiying Wen, Peng He, Haohua He, Xiaopeng Research on the Relationship between the Amylopectin Structure and the Physicochemical Properties of Starch Extracted from Glutinous Rice |
title | Research on the Relationship between the Amylopectin Structure and the Physicochemical Properties of Starch Extracted from Glutinous Rice |
title_full | Research on the Relationship between the Amylopectin Structure and the Physicochemical Properties of Starch Extracted from Glutinous Rice |
title_fullStr | Research on the Relationship between the Amylopectin Structure and the Physicochemical Properties of Starch Extracted from Glutinous Rice |
title_full_unstemmed | Research on the Relationship between the Amylopectin Structure and the Physicochemical Properties of Starch Extracted from Glutinous Rice |
title_short | Research on the Relationship between the Amylopectin Structure and the Physicochemical Properties of Starch Extracted from Glutinous Rice |
title_sort | research on the relationship between the amylopectin structure and the physicochemical properties of starch extracted from glutinous rice |
topic | Article |
url | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9914191/ https://www.ncbi.nlm.nih.gov/pubmed/36765989 http://dx.doi.org/10.3390/foods12030460 |
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