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. 2022 Nov 22;32(6):793-802.
doi: 10.1007/s10068-022-01205-w. eCollection 2023 May.

Structure and physicochemical properties of a new variety of purple rice (Oryza sativa L. indica) starch

Xiaoqi Tao #  1 , Qiqi Su #  1 , Hai Wu  1 , Lei Zhan  1 , Wei Huang  1 , Jingshao Zheng  2 , Qingling Zhong  1 , Pei Chen  1   3
Affiliations

Structure and physicochemical properties of a new variety of purple rice (Oryza sativa L. indica) starch

Xiaoqi Tao et al. Food Sci Biotechnol. .

Abstract

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.

Supplementary information: The online version contains supplementary material available at 10.1007/s10068-022-01205-w.

Keywords: Crystallinity; Physicochemical property; Purple rice; Starch; Structure.

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Conflict of interest statement

Conflict of interestThe authors declare that they have no conflict of interest.

Figures

Fig. 1
Fig. 1
Light microscopic images of four rice starches in water under normal and polarized lights. The scal bar size is 50 μm
Fig. 2
Fig. 2
The FTIR spectra (A–C) and X-ray diffraction patterns (D–E) of four rice starches. (A): whole FT-IR spectra. (B): deconvoluted FT-IR spectra. (C): the ratio of 1045 to 1022 cm−1 and 1022 to 995 cm−1. (D): the XRD diffractograms. (E): the degrees of crystallinity
Fig. 3
Fig. 3
The steady shear rheological properties (A–B), dynamic frequency sweep (C–D) of four rice starch pastes (5%, w/w) at 25 °C
Fig. 4
Fig. 4
The freeze-thaw stability (A) and textural parameters (B–E) of four rice starch pastes (5%, w/w)
See this image and copyright information in PMC

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