ArticleFrontiers in nutrition2024
Structural and physicochemical properties of rice starch from a variety with high resistant starch and low amylose content.
Article in Frontiers in nutrition, 2024. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 9 papers.
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9 citing papers in PubMed.
- How starch structure and physicochemical properties dictate the porridge quality of diverseFood chemistry: X · 2026Article
- Acute Effects ofFoods (Basel, Switzerland) · 2026Article
- Formation, Structural Characteristics and Functional Properties of Quercetin-Oat β-Glucan Complex.Foods (Basel, Switzerland) · 2026Article
- Rheological, textural, and structural properties of heat-induced yam starch gels: Effects of high-amylose mung bean starch.Food chemistry: X · 2026Article
- Microwave-Assisted Wet Granulation for Engineering Rice Starch-Mannitol Co-Processed Excipients for Direct Compression of Orally Disintegrating Tablets.Pharmaceutics · 2026Article
- FLOURY ENDOSPERM 2 Coordinates Starch Biosynthesis to Maintain Endosperm Structural Integrity in Rice.Genes · 2026Article
- Investigating the Impact of Amylopectin Chain-Length Distribution on the Structural and Functional Properties of Waxy Rice Starch.Foods (Basel, Switzerland) · 2025Article
- Effect of granular and molecular structure of starch on physicochemical properties and digestibility of dough- and mature-stage rice.Food chemistry: X · 2025Article
- Evaluation of amylose content: Structural and functional properties, analytical techniques, and future prospects.Food chemistry: X · 2024Review
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8 authors.
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Abstract
Research on the physicochemical properties of rice-derived endo-sperm high resistant starch (RS) with low amylose content (AC) is limited. In this study, we evaluated the physicochemical characteristics of such a starch variety and revealed that the starch granules exhibit a smoother, more refined surface with distinct edges, increased compactness, higher order of surface, and fewer cavities compared to those of a low RS rice variety. The starch crystal was classified as an A-type, which may be connected to the high amylose-lipid complex content. The branched internal long chains (B2 + B3) were abundant, allowing for easy entanglement with other molecular chains and a compact structure. Differential scanning calorimetry revealed the need for high temperature and energy to disrupt the double helix structure within the crystallization region of starch. Furthermore, starch viscosity analysis revealed a high cold paste viscosity, consistency, and setback value, with recrystallization yielding a stable structure, increased viscosity, and enhanced hydrolysis resistance to enzymes.
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