Tao Xiaoqi, Su Qiqi, Wu Hai, Zhan Lei, Huang Wei, Zheng Jingshao, Zhong Qingling, Chen Pei
College of Food Science, South China Agricultural University, Guangzhou, 510642 Guangdong China.
Xinxing County Weifeng Agricultural Science and Technology Co. Ltd, Yunfu, 527300 China.
Food Sci Biotechnol. 2022 Nov 22;32(6):793-802. doi: 10.1007/s10068-022-01205-w. eCollection 2023 May.
The investigation of the structure and physicochemical properties of starch extracted from a new variety of purple rice was the aim of this study. Starch extracted from a new variety of purple rice named Tianzi No. 1 (PRS) is different in structure and physicochemical properties compared with waxy rice starch (WRS), japonica rice starch (JRS), and indica rice starch (IRS). PRS granules were diversified in shape, and the birefringence of starch particles were clearly observed. Fourier-transform infrared (FT-IR) spectroscopy exhibited the degree of double helix and low short-range order structure of PRS differed from IRS, JRS and WRS. X-ray diffraction analysis shows that PRS presented a typical A-type XRD pattern and possessed lower crystallinity. Based on rheological experiment results, PRS had the highest apparent viscosity, storage modulus () and loss modulus (). According to textural experiments, PRS gels had higher textural paraments before and after retrogradation.
The online version contains supplementary material available at 10.1007/s10068-022-01205-w.
本研究旨在探究从一个新品种紫米中提取的淀粉的结构和物理化学性质。从名为天子一号（PRS）的新品种紫米中提取的淀粉，在结构和物理化学性质方面与糯稻淀粉（WRS）、粳稻淀粉（JRS）和籼稻淀粉（IRS）不同。PRS颗粒形状多样，淀粉颗粒的双折射清晰可见。傅里叶变换红外（FT-IR）光谱显示，PRS的双螺旋程度和低短程有序结构与IRS、JRS和WRS不同。X射线衍射分析表明，PRS呈现典型的A型XRD图谱且结晶度较低。基于流变学实验结果，PRS具有最高的表观粘度、储能模量（）和损耗模量（）。根据质构实验，PRS凝胶在老化前后具有更高的质构参数。
在线版本包含可在10.1007/s10068-022-01205-w获取的补充材料。
