ArticleFood chemistry: X2025
Comparative study on starch and protein secondary structures in brown, red, and black rice influenced by microwave treatment.
Article in Food chemistry: X, 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 4 papers.
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Who cites it
4 citing papers in PubMed.
- Application of Pulsed Ohmic Heating for Rapid Cooking of Indica Rice: Quality Enhancement and Mechanistic Insights.Foods (Basel, Switzerland) · 2026Article
- FTIR Spectroscopy Coupled with Principal Component Analysis for Rapid Screening of Melamine Adulteration in Brown Rice Flour.Molecules (Basel, Switzerland) · 2026Article
- Effects of Chemical Composition and Intramolecular Structural Characteristics of Black Rice Varieties on Glycemic Index and Their Regulation Under Different Processing Conditions.Foods (Basel, Switzerland) · 2026Article
- Protein Contents Determine the Thermal Stability and Gel Consistency of High-Amylose Milled Rice.Foods (Basel, Switzerland) · 2025Article
Corrections and comments
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Authors and funding
12 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
This study compares the effects of microwave treatment (up to 220 s) on the starch and protein structures in brown, red, and black rice flours with 12 % initial moisture, representing typical low-moisture conditions. FTIR and XRD analyses revealed increased starch crystallinity, with brown rice showing the highest increase (9.71 %), followed by red (9.15 %) and black rice (4.40 %). A-type crystallinity rose in all rice types, while V-type decreased, suggesting disruption of amylose-lipid complexes. AFM and SEM confirmed partial starch granule disruption and reorganization into more compact structures. Protein analysis showed decreased β-sheet content, increased α-helix and β-turn structures, reduced hydrophobicity (by 10.06 %-51.65 %), and increased disulfide bonds, particularly in black rice (82.96 %), indicating enhanced molecular stability. These changes suggest potential improvements in texture, thermal stability, and possibly a reduced glycemic response, warranting further investigation of functional and digestibility properties.
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Registered trials
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