TY - JOUR
T1 - The contribution of lysophospholipids to pasting and thermal properties of nonwaxy rice starch
AU - Tong, Chuan
AU - Liu, Lei
AU - Waters, Daniel L.E.
AU - Huang, Yan
AU - Bao, Jinsong
PY - 2015/7/24
Y1 - 2015/7/24
N2 - It is known that lysophospholipids (LPLs) may affect rice starch pasting and thermal properties possibly through the formation of an amylose-lipid complex. However, whether these effects of rice LPLs are independent of amylose are still not understood. Here, the diversity of rice flour pasting and thermal properties and their relationship with individual LPL components in native rice endosperm were studied. Several significant correlations between LPLs and pasting properties, such as cool paste viscosity (CPV), breakdown (BD) and consistency (CS) were clearly evident. Thermal properties generally had no relationship with LPLs except for gelatinization enthalpy. Using partial correlation analysis we found that, irrespective of apparent amylose content, CPV and individual LPLs were positively correlated, while BD, CS and other individual LPLs were negatively correlated. This study suggests naturally occurring individual LPLs can contribute to rice flour pasting and thermal properties, either independently or in combination with amylose.
AB - It is known that lysophospholipids (LPLs) may affect rice starch pasting and thermal properties possibly through the formation of an amylose-lipid complex. However, whether these effects of rice LPLs are independent of amylose are still not understood. Here, the diversity of rice flour pasting and thermal properties and their relationship with individual LPL components in native rice endosperm were studied. Several significant correlations between LPLs and pasting properties, such as cool paste viscosity (CPV), breakdown (BD) and consistency (CS) were clearly evident. Thermal properties generally had no relationship with LPLs except for gelatinization enthalpy. Using partial correlation analysis we found that, irrespective of apparent amylose content, CPV and individual LPLs were positively correlated, while BD, CS and other individual LPLs were negatively correlated. This study suggests naturally occurring individual LPLs can contribute to rice flour pasting and thermal properties, either independently or in combination with amylose.
KW - Lipids
KW - Lysophospholipids
KW - Pasting viscosity
KW - Rice
KW - Thermal property
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U2 - 10.1016/j.carbpol.2015.07.001
DO - 10.1016/j.carbpol.2015.07.001
M3 - Article
C2 - 26344271
AN - SCOPUS:84937853675
SN - 0144-8617
VL - 133
SP - 187
EP - 193
JO - Carbohydrate Polymers
JF - Carbohydrate Polymers
M1 - 10103
ER -