The contribution of lysophospholipids to pasting and thermal properties of nonwaxy rice starch

Published Date
20 November 2015, Vol.133:187–193, doi:10.1016/j.carbpol.2015.07.001

Author 

• Chuan Tong ^a,b
• Lei Liu ^b,,
• Daniel L.E. Waters ^b
• Yan Huang ^a
• Jinsong Bao ^a,,

• aInstitute of Nuclear Agricultural Sciences, College of Agriculture and Biotechnology, Zhejiang University, Hangzhou 310029, China
• bSouthern Cross Plant Science, Southern Cross University, Lismore, NSW 2480, Australia

Received 24 May 2015. Revised 1 July 2015. Accepted 2 July 2015. Available online 10 July 2015. 

Highlights

• Rice flour physicochemical properties and their relations with LPLs were studied.
• •
  LPLs related with pasting viscosities, but had no relation with gelatinisation temperature.
• •
  Gelatinization enthalpy of rice flour was negative correlated with rice LPLs.
• •
  Role of native LPLs in rice flour properties could be independent of amylose.

Abstract

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.

Abbreviations

AAC, apparent amylose content

BD, breakdown

CPV, cool paste viscosity

CS, consistency

DSC, differential scanning calorimetry

GT, gelatinization temperature

HPV, hot paste viscosity

LPC, lysophosphatidylcholine

LPE, lysophosphatidylethanolamine

LPL, lysophospholipids

PT, pasting temperature

PV, peak viscosity

SB, setback viscosity

TLPC, total lysophosphatidylcholine

TLPE, total lysophosphatidylethanolamine

TLPL, total lysophospholipids

T_o, onset temperature

T_p, peak temperature

T_c, conclusion temperature

ΔH_g, enthalpy of gelatinization ;

Keywords

Rice

Lipids

Lysophospholipids

Pasting viscosity

Thermal property

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• DOCX (35K)

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  Corresponding authors.

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