The impact of gelatinization property differences based on amylopectin structure variations on the glutinous rice flour properties and quality of Daifuku
The study investigated the effects of paste viscosity for glutinous rice flour (GRF), based on differences in amylopectin structure, on the physicochemical properties of GRF and the quality of Daifuku. Ten GRF from two types (Indica variety: IGRF and Japonica variety: JGRF) were selected and the res...
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| Format: | Article |
| Language: | English |
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Elsevier
2025-04-01
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| Series: | Food Chemistry: X |
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| Online Access: | http://www.sciencedirect.com/science/article/pii/S2590157525002706 |
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| author | Yu Tian Jiaxin Li Mengzi Nie Lili Wang Liya Liu Fengzhong Wang Li-Tao Tong |
| author_facet | Yu Tian Jiaxin Li Mengzi Nie Lili Wang Liya Liu Fengzhong Wang Li-Tao Tong |
| author_sort | Yu Tian |
| collection | DOAJ |
| description | The study investigated the effects of paste viscosity for glutinous rice flour (GRF), based on differences in amylopectin structure, on the physicochemical properties of GRF and the quality of Daifuku. Ten GRF from two types (Indica variety: IGRF and Japonica variety: JGRF) were selected and the results showed the viscosity, amylopectin content, percentage of long-branched chains, enthalpy, and setback value of IGRF were significantly higher than JGRF and the Daifuku maintained an excellent appearance, which was related to higher proportion of B2 and B3 chain can form more double helix structure after pasting, resulting in higher hardness and compact gel network structure with improved water retention capacity. In contrast, the higher proportion of short chains in JGRF exhibited a slow retrogradation rate and formed an unstable gel network structure. All the results showed that IGRF was more suitable than JGRF to prepare Daifuku and the resulting Daifuku had better quality. |
| format | Article |
| id | doaj-art-911c14f9439f43fea9840fd5cede4e85 |
| institution | OA Journals |
| issn | 2590-1575 |
| language | English |
| publishDate | 2025-04-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Food Chemistry: X |
| spelling | doaj-art-911c14f9439f43fea9840fd5cede4e852025-08-20T01:50:01ZengElsevierFood Chemistry: X2590-15752025-04-012710242310.1016/j.fochx.2025.102423The impact of gelatinization property differences based on amylopectin structure variations on the glutinous rice flour properties and quality of DaifukuYu Tian0Jiaxin Li1Mengzi Nie2Lili Wang3Liya Liu4Fengzhong Wang5Li-Tao Tong6Institute of Food Science and Technology/Western Research Institute, Chinese Academy of Agricultural Sciences, Chinese Academy of Agricultural Science, Beijing 100193, ChinaInstitute of Food Science and Technology/Western Research Institute, Chinese Academy of Agricultural Sciences, Chinese Academy of Agricultural Science, Beijing 100193, ChinaInstitute of Food Science and Technology/Western Research Institute, Chinese Academy of Agricultural Sciences, Chinese Academy of Agricultural Science, Beijing 100193, ChinaInstitute of Food Science and Technology/Western Research Institute, Chinese Academy of Agricultural Sciences, Chinese Academy of Agricultural Science, Beijing 100193, ChinaInstitute of Food Science and Technology/Western Research Institute, Chinese Academy of Agricultural Sciences, Chinese Academy of Agricultural Science, Beijing 100193, ChinaInstitute of Food Science and Technology/Western Research Institute, Chinese Academy of Agricultural Sciences, Chinese Academy of Agricultural Science, Beijing 100193, China; Corresponding authors at: Institute of Food Science and Technology/Western Research Institute, Chinese Academy of Agricultural Sciences, Chinese Academy of Agricultural Science, Beijing 100193, China.Institute of Food Science and Technology/Western Research Institute, Chinese Academy of Agricultural Sciences, Chinese Academy of Agricultural Science, Beijing 100193, China; Zhongyuan Research Center, Chinese Academy of Agricultural Sciences, Xinxiang 453500, China; Corresponding authors at: Institute of Food Science and Technology/Western Research Institute, Chinese Academy of Agricultural Sciences, Chinese Academy of Agricultural Science, Beijing 100193, China.The study investigated the effects of paste viscosity for glutinous rice flour (GRF), based on differences in amylopectin structure, on the physicochemical properties of GRF and the quality of Daifuku. Ten GRF from two types (Indica variety: IGRF and Japonica variety: JGRF) were selected and the results showed the viscosity, amylopectin content, percentage of long-branched chains, enthalpy, and setback value of IGRF were significantly higher than JGRF and the Daifuku maintained an excellent appearance, which was related to higher proportion of B2 and B3 chain can form more double helix structure after pasting, resulting in higher hardness and compact gel network structure with improved water retention capacity. In contrast, the higher proportion of short chains in JGRF exhibited a slow retrogradation rate and formed an unstable gel network structure. All the results showed that IGRF was more suitable than JGRF to prepare Daifuku and the resulting Daifuku had better quality.http://www.sciencedirect.com/science/article/pii/S2590157525002706DaifukuGlutinous ricePasting propertiesAmylopectin structure |
| spellingShingle | Yu Tian Jiaxin Li Mengzi Nie Lili Wang Liya Liu Fengzhong Wang Li-Tao Tong The impact of gelatinization property differences based on amylopectin structure variations on the glutinous rice flour properties and quality of Daifuku Food Chemistry: X Daifuku Glutinous rice Pasting properties Amylopectin structure |
| title | The impact of gelatinization property differences based on amylopectin structure variations on the glutinous rice flour properties and quality of Daifuku |
| title_full | The impact of gelatinization property differences based on amylopectin structure variations on the glutinous rice flour properties and quality of Daifuku |
| title_fullStr | The impact of gelatinization property differences based on amylopectin structure variations on the glutinous rice flour properties and quality of Daifuku |
| title_full_unstemmed | The impact of gelatinization property differences based on amylopectin structure variations on the glutinous rice flour properties and quality of Daifuku |
| title_short | The impact of gelatinization property differences based on amylopectin structure variations on the glutinous rice flour properties and quality of Daifuku |
| title_sort | impact of gelatinization property differences based on amylopectin structure variations on the glutinous rice flour properties and quality of daifuku |
| topic | Daifuku Glutinous rice Pasting properties Amylopectin structure |
| url | http://www.sciencedirect.com/science/article/pii/S2590157525002706 |
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