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The Structure of Rice Starch and its Application

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Science of Rice Chemistry and Nutrition

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Abstract

Multiple scales of starch structure are introduced from micro to macro in detail. First, the fine molecular structures of rice starch are illustrated including the wholebranched rice starch molecular structure and debranched rice starch molecular structure. And then the rice starch structure at 2–100 mm scale as well as the growth rings, blocklets, and amorphous and crystalline lamellae are described. After that, the physicochemical properties of rice starch with different amylose contents, such as gelatinization, retrogradation, swelling and pasting properties, and digestion are discussed.

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Abbreviations

AAC:

Apparent amylose content

BD:

Breakdown

CLD:

Chain-length distributions

CPV:

Cold paste viscosity

CS:

Consistency

DP:

Degree of polymerization

DRI:

Differential refractive index

DSC:

Differential scanning calorimetry

ECL:

External chain length

FACE:

Fluorophore-assisted carbohydrate electrophoresis

GPC:

Gel-permeation chromatography

GT:

Gelatinization temperature

HPACE:

High-performance anion exchange chromatography

HPV:

Hot paste viscosity

MALLS:

Multiple-angle laser scattering

NMR:

Nuclear magnetic resonance

PT:

Pasting temperature

PV:

Peak viscosity

Rh:

Hydrodynamic radius

RVA:

Rapid visco-analyzer

SB:

Setback

SEC:

Size-exclusion chromatography

TAC:

True amylose content

TV:

Trough viscosities

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Authors and Affiliations

  1. Department of Food Science and Engineering, **an University, Guangzhou, China

    Wenwen Yu

  2. University of Shanghai for Science and Technology, Shanghai, China

    Cheng Li

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  1. Wenwen Yu
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  2. Cheng Li
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Correspondence to Wenwen Yu .

Editor information

Editors and Affiliations

  1. Food Science & Nutrition, Zhejiang University, Hangzhou, Zhejiang, China

    **hu Tian

  2. Graduate School of Horticulture, Chiba University, Matsudo, Chiba, Japan

    Yukiharu Ogawa

  3. Riddet Institute, Massey University, Palmerston North, New Zealand

    Jaspreet Singh

  4. Riddet Institute, Massey University, Palmerston North, New Zealand

    Lovedeep Kaur

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Yu, W., Li, C. (2023). The Structure of Rice Starch and its Application. In: Tian, J., Ogawa, Y., Singh, J., Kaur, L. (eds) Science of Rice Chemistry and Nutrition. Springer, Singapore. https://doi.org/10.1007/978-981-99-3224-5_2

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