Removal of proteins and lipids affects structure, in vitro digestion and physicochemical properties of rice flour modified by heat-moisture treatment.

Background: The objective of this experiment was to investigate the role of endogenous proteins and lipids in the structural and physicochemical properties of starch in heat-moisture treatment (HMT) rice flour and to reveal their effect on starch digestibility under heat.

Results: The findings indicate that, in the absence of endogenous proteins and lipids acting as a physical barrier, especially proteins, the interaction between rice flour and endogenous proteins and lipids diminished. This reduction led to fewer starch-protein inclusion complexes and starch-lipid complexes, altering the granule aggregation structure of rice flour.

The effect of heat-moisture treatment changed the binding of starch, protein and lipid in rice flour to affect its hierarchical structure and physicochemical properties.

This study investigated the effect of removing proteins, lipids and starch on the structure, physicochemical properties and digestion properties of rice flour (with 30% moisture) treated with heat moisture treatment (HMT). According to the results, HMT caused the adhesion and agglomeration of the rice flour, promoted the binding between starch, protein and lipid molecular chains and led to the formation of complexes (especially starch-lipid complexes), which hindered the removal of non-starch components. Compared to the untreated rice flour, the HMT treated lipid-removal rice flour had small changes in their crystallinity, gelatinization temperature and viscosity property.

The Influence of Temperature Changes on the Rice Starch Structure and Digestive Characteristics: One and Two-Step Annealing.

This study investigated the effects of annealing on the structural and physicochemical properties of rice starch below the onset temperature (To) by 5 °C and 15 °C. The results revealed that annealing improved the gelatinization temperature of rice starch, decreased the swelling power, solubility, and paste viscosity of rice starch, and had no significant effects on the morphological structure and crystal configuration of rice starch. In one-step annealing, the annealing temperature of 60 °C is more conducive to the rearrangement of starch molecules, so its crystallinity, short-range ordered structure, and gelatinization temperature are higher than at 50 °C; however, its RDS, SDS, and RS contents will be increased.

Effects of Reheating Methods on Rheological and Textural Characteristics of Rice Starch with Different Gelatinization Degrees.

Pregelatinized starch (PGS) is often used to improve the processing quality of foodstuffs, but little attention has been paid to the effects of different reheating methods and degree of starch gelatinization (DSG) on their rheological and textural properties. In this study, pregelatinized rice starches (RS) with gelatinization degrees ranging from 58% to 100% were prepared via different Rapid Visco Analyser (RVA) heating procedures and reheated in various methods, including high-power microwave (HM), low-power microwave (LM), and water bath. The rheological behavior and textural properties were explored, and the results demonstrated that the consistency, gel strength, hardness, and springiness of PGS in all tested samples decreased significantly after reheating.

Advances in Electrochemical Energy Devices Constructed with Tungsten Oxide-Based Nanomaterials.

Tungsten oxide-based materials have drawn huge attention for their versatile uses to construct various energy storage devices. Particularly, their electrochromic devices and optically-changing devices are intensively studied in terms of energy-saving. Furthermore, based on close connections in the forms of device structure and working mechanisms between these two main applications, bifunctional devices of tungsten oxide-based materials with energy storage and optical change came into our view, and when solar cells are integrated, multifunctional devices are accessible.

Preparation and characterization of broken-rice starch nanoparticles with different sizes.

Broken-rice starch nanoparticles with different mean particle diameters for 100, 200, 400 and 800 nm were prepared by nanoprecipitation, alkali freezing, cross-linking and HSO hydrolysis methods respectively, and their structural, morphological and physicochemical properties were systematically characterized. The results showed that broken-rice starch nanoparticles had higher water absorption rate, and the maximum water absorption rate was obtained from the 100 nm starch granules being 91.53%, which means an increase about 2.

Structural Features, Antitumor and Antioxidant Activities of Rice Bran Polysaccharides Using Different Extraction Methods.

Unlabelled: In this study, rice bran polysaccharides (RBP) were extracted using the hydrothermal method (RBP-H), microwave-assisted extraction (RBP-M) and enzyme-assisted extraction (RBP-E). The prepared RBP samples exhibited the typical spectral patterns of polysaccharides, but differed in chemical composition, molecular features, antitumor and antioxidant activities. The molecular weights (Mw) of RBP-H, RBP-M, and RBP-E were 1.

Understanding the fine structure of intermediate materials of maize starches.

Here we concern the molecular fine structure of intermediate material (IM) fraction in regular maize starch (RMS) and Starpro 40 maize starch (S40). IM had a branching degree and a molar mass (M) somewhere between amylopectin (AP) and amylose (AM). Compared with AP, IM had more extra-long (Fr I) and long (Fr II) chains and fb3-chains (degree of polymerization (DP)>36), with a higher average chain length (CL).