TY - JOUR
T1 - Structural characteristics of low-glycemic response rice starch produced by citric acid treatment
AU - Shin, Sang Ick
AU - Lee, Chang Joo
AU - Kim, Mi Jung
AU - Choi, Seung Jun
AU - Choi, Hye Jin
AU - Kim, Yang
AU - Moon, Tae Wha
PY - 2009/10/15
Y1 - 2009/10/15
N2 - The structural characteristics of citric acid-treated rice starch, which was subjected to autoclaving and stored at a high temperature under acidic conditions, were investigated by high performance anion-exchange chromatography, multi-angle laser-light scattering, X-ray diffraction, differential scanning calorimetry (DSC), nuclear magnetic resonance, and scanning electron microscopy. The citric acid-treated rice starch contained chains of different lengths (DP 7-70) and had an A + V type polymorphism. The DSC thermogram of acid-treated rice starch showed a broad endothermic peak, which indicated that the structure of the acid-treated rice starch contained a number of double helices with various melting temperatures. Microscopic observation showed that the internal structure of the acid-treated starch displayed more or less spherical lumps that could be composed of short chains and amylose-lipid complex. The digestive properties of acid-treated rice starch were altered by heat processing such as cooking and autoclaving because crystalline regions were converted to amorphous regions or lamellae.
AB - The structural characteristics of citric acid-treated rice starch, which was subjected to autoclaving and stored at a high temperature under acidic conditions, were investigated by high performance anion-exchange chromatography, multi-angle laser-light scattering, X-ray diffraction, differential scanning calorimetry (DSC), nuclear magnetic resonance, and scanning electron microscopy. The citric acid-treated rice starch contained chains of different lengths (DP 7-70) and had an A + V type polymorphism. The DSC thermogram of acid-treated rice starch showed a broad endothermic peak, which indicated that the structure of the acid-treated rice starch contained a number of double helices with various melting temperatures. Microscopic observation showed that the internal structure of the acid-treated starch displayed more or less spherical lumps that could be composed of short chains and amylose-lipid complex. The digestive properties of acid-treated rice starch were altered by heat processing such as cooking and autoclaving because crystalline regions were converted to amorphous regions or lamellae.
KW - Citric acid-treated rice starch
KW - Differential scanning calorimetry
KW - Digestive property
KW - Multi-angle laser-light scattering
KW - X-ray diffraction
UR - https://www.scopus.com/pages/publications/68949100481
U2 - 10.1016/j.carbpol.2009.05.017
DO - 10.1016/j.carbpol.2009.05.017
M3 - Article
AN - SCOPUS:68949100481
SN - 0144-8617
VL - 78
SP - 588
EP - 595
JO - Carbohydrate Polymers
JF - Carbohydrate Polymers
IS - 3
ER -