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Retrogradation and Digestibility of Rice Starch Gels: The Joint Effect of Degree of Gelatinization and Storage
Retrogradation affects acceptability of starchy foods; however, it is preferred in some products such as rice noodles. Amylose content, gelatinization temperature, and storage condition were reported to affect retrogradation but with disputed data. The joint effects of these parameters were interest...
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Published in: | Journal of food science 2019-06, Vol.84 (6), p.1400-1410 |
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creator | Denchai, Naree Suwannaporn, Prisana Lin, Jenshinn Soontaranon, Siriwat Kiatponglarp, Worawikunya Huang, Tzou‐Chi |
description | Retrogradation affects acceptability of starchy foods; however, it is preferred in some products such as rice noodles. Amylose content, gelatinization temperature, and storage condition were reported to affect retrogradation but with disputed data. The joint effects of these parameters were interested in this study. Rice starch was gelatinized using different temperatures (77, 81, 95, and 121 °C) and stored isothermally with temperature cycles for 10 days. Results showed that the most important parameter that affected retrogradation was storage time followed by storage condition and gelatinization temperature. The recrystallization rate constant (k) and Avrami exponent (n) of retrograded starches stored under temperature cycle were higher than isothermal storage. All samples showed similar polymorphs of a mixture of B and V types. High‐temperature gelatinized starch gel stored under temperature cycle condition produced higher yield of resistant starch. The study provided useful information on how to apply these parameters to control the retrogradation of starchy foods, especially rice noodle.
Practical Application
Retrogradation is found to be more prominent at higher gelatinization temperature and longer storage time. Resistant starch produced from retrograded starch depended largely on storage time than storage condition. This finding can be applied to improve rice noodle qualities (by increasing retrogradation) with lower digestibility (by producing higher resistant starch). |
doi_str_mv | 10.1111/1750-3841.14633 |
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Practical Application
Retrogradation is found to be more prominent at higher gelatinization temperature and longer storage time. Resistant starch produced from retrograded starch depended largely on storage time than storage condition. This finding can be applied to improve rice noodle qualities (by increasing retrogradation) with lower digestibility (by producing higher resistant starch).</description><identifier>ISSN: 0022-1147</identifier><identifier>EISSN: 1750-3841</identifier><identifier>DOI: 10.1111/1750-3841.14633</identifier><identifier>PMID: 31132154</identifier><language>eng</language><publisher>United States: Wiley Subscription Services, Inc</publisher><subject>Amylose ; Dietary fiber ; Digestibility ; Food ; gelatinization ; Gels ; isothermal ; Noodles ; Parameters ; Recrystallization ; resistant starch ; retrogradation ; Rice ; rice noodle ; Starch ; Starches ; temperature cycle ; Temperature effects</subject><ispartof>Journal of food science, 2019-06, Vol.84 (6), p.1400-1410</ispartof><rights>2019 Institute of Food Technologists</rights><rights>2019 Institute of Food Technologists®.</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c3723-1e69bdc16b0f3671e30ba447cdad508a7d39bc4a4c5803064dd84fa7e15d04873</citedby><cites>FETCH-LOGICAL-c3723-1e69bdc16b0f3671e30ba447cdad508a7d39bc4a4c5803064dd84fa7e15d04873</cites><orcidid>0000-0002-6292-3527 ; 0000-0001-5688-6144</orcidid></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><link.rule.ids>314,777,781,27905,27906</link.rule.ids><backlink>$$Uhttps://www.ncbi.nlm.nih.gov/pubmed/31132154$$D View this record in MEDLINE/PubMed$$Hfree_for_read</backlink></links><search><creatorcontrib>Denchai, Naree</creatorcontrib><creatorcontrib>Suwannaporn, Prisana</creatorcontrib><creatorcontrib>Lin, Jenshinn</creatorcontrib><creatorcontrib>Soontaranon, Siriwat</creatorcontrib><creatorcontrib>Kiatponglarp, Worawikunya</creatorcontrib><creatorcontrib>Huang, Tzou‐Chi</creatorcontrib><title>Retrogradation and Digestibility of Rice Starch Gels: The Joint Effect of Degree of Gelatinization and Storage</title><title>Journal of food science</title><addtitle>J Food Sci</addtitle><description>Retrogradation affects acceptability of starchy foods; however, it is preferred in some products such as rice noodles. Amylose content, gelatinization temperature, and storage condition were reported to affect retrogradation but with disputed data. The joint effects of these parameters were interested in this study. Rice starch was gelatinized using different temperatures (77, 81, 95, and 121 °C) and stored isothermally with temperature cycles for 10 days. Results showed that the most important parameter that affected retrogradation was storage time followed by storage condition and gelatinization temperature. The recrystallization rate constant (k) and Avrami exponent (n) of retrograded starches stored under temperature cycle were higher than isothermal storage. All samples showed similar polymorphs of a mixture of B and V types. High‐temperature gelatinized starch gel stored under temperature cycle condition produced higher yield of resistant starch. The study provided useful information on how to apply these parameters to control the retrogradation of starchy foods, especially rice noodle.
Practical Application
Retrogradation is found to be more prominent at higher gelatinization temperature and longer storage time. Resistant starch produced from retrograded starch depended largely on storage time than storage condition. This finding can be applied to improve rice noodle qualities (by increasing retrogradation) with lower digestibility (by producing higher resistant starch).</description><subject>Amylose</subject><subject>Dietary fiber</subject><subject>Digestibility</subject><subject>Food</subject><subject>gelatinization</subject><subject>Gels</subject><subject>isothermal</subject><subject>Noodles</subject><subject>Parameters</subject><subject>Recrystallization</subject><subject>resistant starch</subject><subject>retrogradation</subject><subject>Rice</subject><subject>rice noodle</subject><subject>Starch</subject><subject>Starches</subject><subject>temperature cycle</subject><subject>Temperature effects</subject><issn>0022-1147</issn><issn>1750-3841</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2019</creationdate><recordtype>article</recordtype><recordid>eNqFkctPAyEQh4nRaH2cvRkSL15WmYV91JtpfTVNTKyeCQuzFbNdFLYx9a-XtT4SL3IBJh9fmN8QcgjsFOI6gyJjCS8FnILIOd8gg5_KJhkwlqYJgCh2yG4Iz6y_83yb7HAAnkImBqS9x867uVdGdda1VLWGju0cQ2cr29huRV1N761GOuuU10_0GptwTh-ekE6cbTt6Wdeou54a49wj9qfIRFtr33-ds855Ncd9slWrJuDB175HHq8uH0Y3yfTu-nZ0MU00L1KeAObDymjIK1bzvADkrFJCFNook7FSFYYPKy2U0FnJOMuFMaWoVYGQGSbKgu-Rk7X3xbvXZexGLmzQ2DSqRbcMMuaQAqQxpoge_0Gf3dK38Xc9NeTRlw4jdbamtHcheKzli7cL5VcSmOxHIfvgZR-8_BxFfHH05V1WCzQ__Hf2EcjXwJttcPWfT06uxrO1-QMcfJHM</recordid><startdate>201906</startdate><enddate>201906</enddate><creator>Denchai, Naree</creator><creator>Suwannaporn, Prisana</creator><creator>Lin, Jenshinn</creator><creator>Soontaranon, Siriwat</creator><creator>Kiatponglarp, Worawikunya</creator><creator>Huang, Tzou‐Chi</creator><general>Wiley Subscription Services, Inc</general><scope>NPM</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>7QO</scope><scope>7QR</scope><scope>7ST</scope><scope>7T7</scope><scope>7U7</scope><scope>8FD</scope><scope>C1K</scope><scope>F28</scope><scope>FR3</scope><scope>P64</scope><scope>RC3</scope><scope>SOI</scope><scope>7X8</scope><orcidid>https://orcid.org/0000-0002-6292-3527</orcidid><orcidid>https://orcid.org/0000-0001-5688-6144</orcidid></search><sort><creationdate>201906</creationdate><title>Retrogradation and Digestibility of Rice Starch Gels: The Joint Effect of Degree of Gelatinization and Storage</title><author>Denchai, Naree ; Suwannaporn, Prisana ; Lin, Jenshinn ; Soontaranon, Siriwat ; Kiatponglarp, Worawikunya ; Huang, Tzou‐Chi</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c3723-1e69bdc16b0f3671e30ba447cdad508a7d39bc4a4c5803064dd84fa7e15d04873</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2019</creationdate><topic>Amylose</topic><topic>Dietary fiber</topic><topic>Digestibility</topic><topic>Food</topic><topic>gelatinization</topic><topic>Gels</topic><topic>isothermal</topic><topic>Noodles</topic><topic>Parameters</topic><topic>Recrystallization</topic><topic>resistant starch</topic><topic>retrogradation</topic><topic>Rice</topic><topic>rice noodle</topic><topic>Starch</topic><topic>Starches</topic><topic>temperature cycle</topic><topic>Temperature effects</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Denchai, Naree</creatorcontrib><creatorcontrib>Suwannaporn, Prisana</creatorcontrib><creatorcontrib>Lin, Jenshinn</creatorcontrib><creatorcontrib>Soontaranon, Siriwat</creatorcontrib><creatorcontrib>Kiatponglarp, Worawikunya</creatorcontrib><creatorcontrib>Huang, Tzou‐Chi</creatorcontrib><collection>PubMed</collection><collection>CrossRef</collection><collection>Biotechnology Research Abstracts</collection><collection>Chemoreception Abstracts</collection><collection>Environment Abstracts</collection><collection>Industrial and Applied Microbiology Abstracts (Microbiology A)</collection><collection>Toxicology Abstracts</collection><collection>Technology Research Database</collection><collection>Environmental Sciences and Pollution Management</collection><collection>ANTE: Abstracts in New Technology & Engineering</collection><collection>Engineering Research Database</collection><collection>Biotechnology and BioEngineering Abstracts</collection><collection>Genetics Abstracts</collection><collection>Environment Abstracts</collection><collection>MEDLINE - Academic</collection><jtitle>Journal of food science</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Denchai, Naree</au><au>Suwannaporn, Prisana</au><au>Lin, Jenshinn</au><au>Soontaranon, Siriwat</au><au>Kiatponglarp, Worawikunya</au><au>Huang, Tzou‐Chi</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Retrogradation and Digestibility of Rice Starch Gels: The Joint Effect of Degree of Gelatinization and Storage</atitle><jtitle>Journal of food science</jtitle><addtitle>J Food Sci</addtitle><date>2019-06</date><risdate>2019</risdate><volume>84</volume><issue>6</issue><spage>1400</spage><epage>1410</epage><pages>1400-1410</pages><issn>0022-1147</issn><eissn>1750-3841</eissn><abstract>Retrogradation affects acceptability of starchy foods; however, it is preferred in some products such as rice noodles. Amylose content, gelatinization temperature, and storage condition were reported to affect retrogradation but with disputed data. The joint effects of these parameters were interested in this study. Rice starch was gelatinized using different temperatures (77, 81, 95, and 121 °C) and stored isothermally with temperature cycles for 10 days. Results showed that the most important parameter that affected retrogradation was storage time followed by storage condition and gelatinization temperature. The recrystallization rate constant (k) and Avrami exponent (n) of retrograded starches stored under temperature cycle were higher than isothermal storage. All samples showed similar polymorphs of a mixture of B and V types. High‐temperature gelatinized starch gel stored under temperature cycle condition produced higher yield of resistant starch. The study provided useful information on how to apply these parameters to control the retrogradation of starchy foods, especially rice noodle.
Practical Application
Retrogradation is found to be more prominent at higher gelatinization temperature and longer storage time. Resistant starch produced from retrograded starch depended largely on storage time than storage condition. This finding can be applied to improve rice noodle qualities (by increasing retrogradation) with lower digestibility (by producing higher resistant starch).</abstract><cop>United States</cop><pub>Wiley Subscription Services, Inc</pub><pmid>31132154</pmid><doi>10.1111/1750-3841.14633</doi><tpages>11</tpages><orcidid>https://orcid.org/0000-0002-6292-3527</orcidid><orcidid>https://orcid.org/0000-0001-5688-6144</orcidid></addata></record> |
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subjects | Amylose Dietary fiber Digestibility Food gelatinization Gels isothermal Noodles Parameters Recrystallization resistant starch retrogradation Rice rice noodle Starch Starches temperature cycle Temperature effects |
title | Retrogradation and Digestibility of Rice Starch Gels: The Joint Effect of Degree of Gelatinization and Storage |
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