Starch structure-property relations in Australian wild rices compared to domesticated rices
Yingting Zhao1, Robert J Henry2, Robert G Gilbert1
1Joint International Research Laboratory of Agriculture and Agri-Product Safety, College of Agriculture, Yangzhou University, Yangzhou, Jiangsu 225009, China; The University of Queensland, Queensland Alliance for Agriculture and Food Innovation, Brisbane, QLD, 4072, Australia.
Carbohydrate Polymers
|August 8, 2021
Summary
Australian wild rices (AWRs) possess unique starch structures, offering higher nutritional value. Their starches exhibit slower digestion rates, making AWRs a promising source for healthy food ingredients.
Area of Science:
- Agricultural Science
- Food Science
- Biochemistry
Background:
- Genetic disparities exist between Australian wild rices (AWRs) and domesticated rices (DRs).
- These genetic differences influence starch molecular structure and functional properties.
Purpose of the Study:
- To investigate and compare the starch structural parameters, thermal properties, in-vitro digestibility, and texture of polished AWRs and DRs.
- To assess the nutritional potential of AWR starches.
Main Methods:
- Size-exclusion chromatography (with and without enzymatic debranching) was used to determine starch structural parameters (amylose and amylopectin).
- In-vitro digestibility, thermal properties (gelatinization temperature and enthalpy), and textural characteristics of starches were measured.
Main Results:
- AWR starches exhibited higher amylose content, leading to elevated gelatinization temperatures.
- Fewer short chains in amylopectin and more short chains in amylose contributed to a higher gelatinization enthalpy and slower in-vitro digestion rate.
- Textural properties of AWRs were comparable to DRs.
Conclusions:
- AWR starches possess distinct structural characteristics, including higher amylose content and slower digestion rates.
- AWRs represent a valuable genetic resource for developing nutritionally superior, slowly digestible starch ingredients with palatable textures.
Related Concept Videos
03:25Chemistry of Carbohydrates
82.9K
Carbohydrates are an essential part of the diet in humans and animals. Grains, fruits, and vegetables are natural sources of carbohydrates that provide energy to the body, particularly through glucose, a simple sugar that is a component of starch and an ingredient in many staple foods. The stoichiometric formula (CH2O)n, where n is the number of carbons in the molecule represents carbohydrates. In other words, the ratio of carbon to hydrogen to oxygen is 1:2:1 in carbohydrate molecules. This...
82.9K
01:59Plant Breeding and Biotechnology
20.3K
Crop cultivation has a long history in human civilization, with records showing the cultivation of cereal plants beginning at around 8000 BC. This early plant breeding was developed primarily to provide a steady supply of food.
20.3K