Effects of Different Rice Starch Fine Structure on Retrogradation Characteristics
In this paper,four different kinds of starch were selected to explore the mechanism of fine structure af-fecting the regenerative properties,such as relative molecular weight,chain length distribution,short-range order,relative crystallinity and semi-crystalline layered structure,etc.The results indicated that,compared with glutinous rice starch and japonica rice starch,millet starch and black rice starch had higher recovery values,hardness and en-thalpy values,while glutinous rice starch had lower hardness and enthalpy values before and after storage,showing better resistance to recovery.The study found that the reason was the high amylose content of millet starch and black rice starch(millet starch 15.55％,black rice starch 11.22％).The amylopectin peak MW was large(millet starch MW=2.12 × 107 g/mol,black rice starch MW=2.25 × 107 g/mol),the semi-crystalline layer was thick(millet starch d=6.978 4 nm,black rice starch d=6.698 6 nm),and the proportion of medium-long chain was large(millet starch B1 chain accounted for 40.91％).It was easy to form a stable double helix structure,with higher sur-face order degree(millet starch 0.76,black rice starch 0.70),and the molecular rearrangement of the two kinds of starch was more orderly and stable after retrogradation.
万方数据
维普
