Impact of binding interaction characteristics on physicochemical, structural, and rheological properties of waxy rice flour

•The main interactions involved hydrogen, disulfide, and hydrophobic bonds.•Both hydrogen and hydrophobic bonds were necessary for a viscoelastic structure.•Urea and SDS showed different effects on crystallinity and pasting properties.•This research would extend the way of producing pure rice starch...

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Bibliographic Details
Published in:Food chemistry 2018-11, Vol.266, p.551-556
Main Authors: Li, Zhenni, Wang, Li, Chen, Zhengxing, Yu, Qiusheng, Feng, Wei
Format: Article
Language:English
Subjects:
Binding interaction characteristics
Flour - analysis
Hydrogen Bonding
Oryza - metabolism
Protein
Rheology
Solubility
Spectrum Analysis, Raman
Starch
Starch - analysis
Viscosity
Waxy rice
X-Ray Diffraction
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Summary:•The main interactions involved hydrogen, disulfide, and hydrophobic bonds.•Both hydrogen and hydrophobic bonds were necessary for a viscoelastic structure.•Urea and SDS showed different effects on crystallinity and pasting properties.•This research would extend the way of producing pure rice starch in technological. Impact of covalent and non-covalent binding interactions on physicochemical, structural, and rheological properties of waxy rice flour were investigated using several typical types of chemicals. Dynamic rheometer was used to investigate the viscoelastic properties and resistance to deformation or shearing. Both hydrogen bonds and hydrophobic interactions were necessary for waxy rice flour to form a material with stable structure matrix. Besides this, X-ray diffraction pattern and pasting property measurements showed that the relative crystallinity and pasting viscosity values of waxy rice flour exposed to SDS and l-cysteine treatments increased whereas those of urea decreased compared with the control. Addition of acid, alkali, and NaCl might result in electrostatic forces, ion interactions, and indirectly change hydrogen bonds and hydrophobic interactions between starch and protein, which played a synthetic role on property changes of waxy rice flour.
ISSN:0308-8146
1873-7072
DOI:10.1016/j.foodchem.2018.05.010