Preprint Article Version 1 Preserved in Portico This version is not peer-reviewed

Pasting Properties of Various Waxy Rice Flours: Effect of α-Amylase Activity, Protein, and Amylopectin

Version 1 : Received: 3 November 2021 / Approved: 4 November 2021 / Online: 4 November 2021 (08:00:31 CET)

How to cite: Wang, Y.; Sun, K.; Zhu, W.; Ding, W.; Lyu, Q.; Chen, L.; Wang, G.; Zhuang, K.; Chen, X. Pasting Properties of Various Waxy Rice Flours: Effect of α-Amylase Activity, Protein, and Amylopectin. Preprints 2021, 2021110093 (doi: 10.20944/preprints202111.0093.v1). Wang, Y.; Sun, K.; Zhu, W.; Ding, W.; Lyu, Q.; Chen, L.; Wang, G.; Zhuang, K.; Chen, X. Pasting Properties of Various Waxy Rice Flours: Effect of α-Amylase Activity, Protein, and Amylopectin. Preprints 2021, 2021110093 (doi: 10.20944/preprints202111.0093.v1).

Abstract

Waxy rice is one of the most popular traditional crops served as a staple food in China. In this study, the effect of different factors including α-amylase activity, protein, and amylopectin structure on the pasting properties of four waxy rice varieties were investigated. Rice flours treated with AgNO3 solution, DL-dithiothreitol (DTT) or protease, suggested that both α-amylase activity and protein significantly decrease the pasting viscosity of waxy rice flours. Chain length distribution of amylopectin as measured by high performance ion exchange chromatography (HPAEC-PAD) showed that starch with higher ratio of short chain leading to a higher pasting viscosity. X-Ray diffractograms showed that the crystal type of all the four varieties of rice starches were characteristic A-type. Relative crystallinity of each rice starch was further calculated, and a higher crystallization resulted in a higher viscosity. Our study would provide a fundamental knowledge of the relationship between different factors and waxy starch pasting properties, as well as be a reference for controlling the quality of waxy rice starch-based food.

Keywords

waxy rice starch; α-amylase; protein; amylopectin structure

Subject

CHEMISTRY, Food Chemistry

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