A Starch Molecular Explanation for Effects of Ageing Temperature on Pasting Property, Digestibility, and Texture of Rice Grains
Alterations in rice qualities during ageing are related to changes in starch molecular structures. However, if and how storage temperature determines starch structure–function relations remain unknown. This study applied four storage temperatures to investigate the effects of ageing on starch struct...
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2025-07-01
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| author | Enpeng Li Xue Xiao Yifei Huang Yi Ji Changquan Zhang Cheng Li |
| author_facet | Enpeng Li Xue Xiao Yifei Huang Yi Ji Changquan Zhang Cheng Li |
| author_sort | Enpeng Li |
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| description | Alterations in rice qualities during ageing are related to changes in starch molecular structures. However, if and how storage temperature determines starch structure–function relations remain unknown. This study applied four storage temperatures to investigate the effects of ageing on starch structure–function relations. A small but significant variation was observed for starch chain lengths, and this variation depended on both rice varieties and storage temperatures. Rice grains aged at higher temperatures had much higher peak (~25% larger) and setback viscosities (~50% larger) compared to those stored at lower temperatures. The digestion rate constant was lowered (~10%) most significantly at 40 °C. However, the maximum starch digested percentage increased after ageing. All rice varieties showed the lowest hardness at 4 °C and the highest hardness at 40 °C (~20% larger) after ageing. The changes in starch molecular structures were consistent with altered rice properties according to the established structure–property correlations. These results could improve our understanding of the complex rice ageing process. |
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| institution | Kabale University |
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| language | English |
| publishDate | 2025-07-01 |
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| series | Foods |
| spelling | doaj-art-2a3e38b3903f4690b32251fe0b6cffe42025-08-20T04:00:49ZengMDPI AGFoods2304-81582025-07-011415266110.3390/foods14152661A Starch Molecular Explanation for Effects of Ageing Temperature on Pasting Property, Digestibility, and Texture of Rice GrainsEnpeng Li0Xue Xiao1Yifei Huang2Yi Ji3Changquan Zhang4Cheng Li5Jiangsu Key Laboratory of Crop Genomics and Molecular Breeding/Key Laboratory of Plant Functional Genomics of the Ministry of Education/Jiangsu Key Laboratory of Crop Genetics and Physiology, Agricultural College of Yangzhou University, Yangzhou 225009, ChinaJiangsu Key Laboratory of Crop Genomics and Molecular Breeding/Key Laboratory of Plant Functional Genomics of the Ministry of Education/Jiangsu Key Laboratory of Crop Genetics and Physiology, Agricultural College of Yangzhou University, Yangzhou 225009, ChinaJiangsu Key Laboratory of Crop Genomics and Molecular Breeding/Key Laboratory of Plant Functional Genomics of the Ministry of Education/Jiangsu Key Laboratory of Crop Genetics and Physiology, Agricultural College of Yangzhou University, Yangzhou 225009, ChinaJiangsu Key Laboratory of Crop Genomics and Molecular Breeding/Key Laboratory of Plant Functional Genomics of the Ministry of Education/Jiangsu Key Laboratory of Crop Genetics and Physiology, Agricultural College of Yangzhou University, Yangzhou 225009, ChinaJiangsu Key Laboratory of Crop Genomics and Molecular Breeding/Key Laboratory of Plant Functional Genomics of the Ministry of Education/Jiangsu Key Laboratory of Crop Genetics and Physiology, Agricultural College of Yangzhou University, Yangzhou 225009, ChinaFood & Nutritional Sciences Programme, School of Life Sciences, The Chinese University of Hong Kong, Hong Kong 999077, ChinaAlterations in rice qualities during ageing are related to changes in starch molecular structures. However, if and how storage temperature determines starch structure–function relations remain unknown. This study applied four storage temperatures to investigate the effects of ageing on starch structure–function relations. A small but significant variation was observed for starch chain lengths, and this variation depended on both rice varieties and storage temperatures. Rice grains aged at higher temperatures had much higher peak (~25% larger) and setback viscosities (~50% larger) compared to those stored at lower temperatures. The digestion rate constant was lowered (~10%) most significantly at 40 °C. However, the maximum starch digested percentage increased after ageing. All rice varieties showed the lowest hardness at 4 °C and the highest hardness at 40 °C (~20% larger) after ageing. The changes in starch molecular structures were consistent with altered rice properties according to the established structure–property correlations. These results could improve our understanding of the complex rice ageing process.https://www.mdpi.com/2304-8158/14/15/2661rice ageingstarch molecular structurepasting propertystarch digestibilitytexture |
| spellingShingle | Enpeng Li Xue Xiao Yifei Huang Yi Ji Changquan Zhang Cheng Li A Starch Molecular Explanation for Effects of Ageing Temperature on Pasting Property, Digestibility, and Texture of Rice Grains Foods rice ageing starch molecular structure pasting property starch digestibility texture |
| title | A Starch Molecular Explanation for Effects of Ageing Temperature on Pasting Property, Digestibility, and Texture of Rice Grains |
| title_full | A Starch Molecular Explanation for Effects of Ageing Temperature on Pasting Property, Digestibility, and Texture of Rice Grains |
| title_fullStr | A Starch Molecular Explanation for Effects of Ageing Temperature on Pasting Property, Digestibility, and Texture of Rice Grains |
| title_full_unstemmed | A Starch Molecular Explanation for Effects of Ageing Temperature on Pasting Property, Digestibility, and Texture of Rice Grains |
| title_short | A Starch Molecular Explanation for Effects of Ageing Temperature on Pasting Property, Digestibility, and Texture of Rice Grains |
| title_sort | starch molecular explanation for effects of ageing temperature on pasting property digestibility and texture of rice grains |
| topic | rice ageing starch molecular structure pasting property starch digestibility texture |
| url | https://www.mdpi.com/2304-8158/14/15/2661 |
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