Molecular and thermal characterization of starches isolated from African rice (Oryza glaberrima)

Starch is the principal component of rice that affects its cooking and nutritional quality. This study investigated molecular and thermal properties of starches isolated from seven Africa rice accessions (ARAs) in comparison with two commonly produced Asian rice varieties (ARVs) and a developed cros...

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Bibliographic Details
Published in:Die Stärke 2016-01, Vol.68 (1-2), p.9-19
Main Authors: Gayin, Joseph, Bertoft, Eric, Manful, John, Yada, Rickey Y, Abdel‐Aal, El‐Sayed M
Format: Article
Language:eng ; fre ; ger
Subjects:
absorbance
African rice
amylose
chemical structure
cooking
enthalpy
gelatinization
Gelatinization properties
gels
iodine
melting
Molecular composition
nutritive value
Oryza glaberrima
Pasting characteristics
rice
Rice starch
starch granules
thermal properties
vapors
viscosity
X-ray diffraction
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Summary:Starch is the principal component of rice that affects its cooking and nutritional quality. This study investigated molecular and thermal properties of starches isolated from seven Africa rice accessions (ARAs) in comparison with two commonly produced Asian rice varieties (ARVs) and a developed cross (sativa × glaberrima) variety (NERICA 4). All starch granules were polyhedral and tightly packed with size distribution ranging from 2–22 µm and displayed type‐A X‐ray diffraction pattern. ARAs starch granules had higher ratio of absorbance to scattering when exposed to iodine vapor exhibiting greater flexibility and availability of glucan chains to form complexes with iodine as compared to ARVs. The enthalpies of starch gelatinization (15.1–15.8 J/g) and retrograded gel melting (9.2–10.8 J/g) were higher in ARAs than in NERICA 4 (14.5 and 9.2 J/g, respectively) and ARVs, (13.3–14.3 and 6.4–7.3 J/g, respectively) possibly due to their higher amylose content and longer chains. Significant (p 
ISSN:0038-9056
1521-379X
DOI:10.1002/star.201500145