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KMID : 1007520230320060793
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Food Science and Biotechnology
2023 Volume.32 No. 6 p.793 ~ p.802
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Structure and physicochemical properties of a new variety of purple rice (Oryza sativa L. indica) starch
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Xiaoqi Tao
Qiqi Su
Hai Wu
Lei Zhan
Wei Huang
Jingshao Zheng
Qingling Zhong
Pei Chen
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Abstract
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The investigation of the structure and physicochemical properties of starch extracted from a new variety of purple rice was the aim of this study. Starch extracted from a new variety of purple rice named Tianzi No. 1 (PRS) is different in structure and physicochemical properties compared with waxy rice starch (WRS), japonica rice starch (JRS), and indica rice starch (IRS). PRS granules were diversified in shape, and the birefringence of starch particles were clearly observed. Fourier-transform infrared (FT-IR) spectroscopy exhibited the degree of double helix and low short-range order structure of PRS differed from IRS, JRS and WRS. X-ray diffraction analysis shows that PRS presented a typical A-type XRD pattern and possessed lower crystallinity. Based on rheological experiment results, PRS had the highest apparent viscosity, storage modulus (G′) and loss modulus (G″). According to textural experiments, PRS gels had higher textural paraments before and after retrogradation.
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KEYWORD
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Starch, Purple rice, Physicochemical property, Crystallinity, Structure
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