Zhang Congnan, Xue Wei, Li Ting, Wang Li
Key Laboratory of Carbohydrate Chemistry and Biotechnology Ministry of Education, School of Food Science and Technology, Jiangnan University, Lihu Road 1800, Wuxi 214122, China.
National Engineering Research Center for Cereal Fermentation and Food Biomanufacturing, Jiangnan University, Lihu Road 1800, Wuxi 214122, China.
Foods. 2023 Sep 28;12(19):3611. doi: 10.3390/foods12193611.
The relationship between the molecular structure and physicochemical properties of soft rice starch (SRS) has been investigated in this research. The amylose content of SRS ranged from 10.76% to 11.85%, classified as the very low amylose type. Compared to waxy and japonica rice starch, the largest amount of small starch granules and the highest viscosity were shown in the SRS. The results of X-ray diffraction and Fourier transform infrared proved that the SRS depicted a typical A-type pattern with a low short-range ordered structure. Additionally, SRS had a great deal of A and B chains. Molecular weights and density of starch from soft rice were lower than those from waxy rice but higher than those from japonica rice. Furthermore, SRS possessed a higher amount of resistant starch. Correlation analysis indicated that the amylose content and the chain-length distributions of amylopectin play a major role in influencing the molecular structure and physicochemical properties of rice starch. In conclusion, the low amylose content, highest viscosity, and other excellent properties of soft rice starch make it have bright application prospects in instant rice and rice cakes.
本研究对软米淀粉（SRS）的分子结构与理化性质之间的关系进行了探究。SRS的直链淀粉含量在10.76%至11.85%之间，属于极低直链淀粉类型。与糯稻和粳稻淀粉相比，SRS中小淀粉颗粒数量最多，粘度最高。X射线衍射和傅里叶变换红外光谱结果表明，SRS呈现出典型的A型模式，短程有序结构较低。此外，SRS含有大量的A链和B链。软米淀粉的分子量和密度低于糯稻淀粉，但高于粳稻淀粉。此外，SRS的抗性淀粉含量较高。相关性分析表明，直链淀粉含量和支链淀粉的链长分布在影响水稻淀粉的分子结构和理化性质方面起主要作用。总之，软米淀粉的低直链淀粉含量、最高粘度和其他优良特性使其在即食米饭和米糕中具有广阔的应用前景。
