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GrainGenes Reference Report: FSA-1-277

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Reference	FSA-1-277
Title	Effects of protein and lipid binding to starch on the physicochemical and pasting properties of rice flour
Journal	Food Science and Agricultural Chemistry
Year	1999
Volume	1
Pages	277-285
Author	Yang CH Chang WH
Abstract	Summary: Taichung glutinous rice No.70 was used to prepare several rice flour fractions by scraping-polishing and milling. Two rice flour fractions with significantly different physicochemical properties were obtained from the inner and the outer parts of rice kernels. These fractions were used in protein and lipid extraction experiments. The proteins, albumin, globulin, prolamin and glutelin were sequentially extracted from the rice flours. Extraneous and embraced lipids were then sequentially extracted from the remaining starch. The physicochemical and pasting properties of the rice flour and rice starch preparations obtained at each stage of the fractional extraction process were analyzed. The results show that, in addition to the outer part of the kernel, alpha-amylase activity also exists in the inner part of rice kernels at sufficient levels, to affect the pasting properties of rice flour. The proteins in the rice flour obtained from the outer part of the kernels were so tightly bound to the starch that the starch could not fully exhibit its crystalline and pasting properties, resulting in a lack of distinct signal on X-ray diffractography, significantly depressed amylogram viscosity, and an increase (>20 degrees C) in peak temperature of gelatinization. On the other hand, the stepwise removal of different types of proteins from the rice flour obtained from the inner part of the kernel resulted only in a gradual increase of amylogram viscosity, with almost no change in the peak temperature of gelatinization. However, the further stepwise removal of extraneous and embraced lipids from the rice starch fractions obtained, regardless of whether the removal occurred from the outer or from the inner part of rice kernels, resulted only in a gradual decrease of amylogram viscosity, without a measurable change in gelatinization temperature
Keyword	[ Hide all but 1 of 17 ] albumins alpha amylase enzyme activity flour gelation globulins glutelin kernels lipids milling processing prolamin rice flour rice polishings starch temperature viscosity

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