Effects of high hydrostatic pressure on the ordered structure including double helices and V-type single helices of rice starch

Chao Wang; Yong Xue; Laraib Yousaf; Jinrong Hu; Qun Shen

doi:10.1016/j.ijbiomac.2019.09.180

Effects of high hydrostatic pressure on the ordered structure including double helices and V-type single helices of rice starch

Int J Biol Macromol. 2020 Feb 1:144:1034-1042. doi: 10.1016/j.ijbiomac.2019.09.180. Epub 2019 Oct 25.

Authors

Chao Wang¹, Yong Xue², Laraib Yousaf¹, Jinrong Hu³, Qun Shen⁴

Affiliations

¹ College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; Key Laboratory of Plant Protein and Grain Processing, Beijing 100083, China; National Engineering Research Center for Fruit and Vegetable Processing, Key Laboratory of Fruit and Vegetable Processing, Beijing 100083, China.
² College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; Key Laboratory of Plant Protein and Grain Processing, Beijing 100083, China; National Engineering Research Center for Fruit and Vegetable Processing, Key Laboratory of Fruit and Vegetable Processing, Beijing 100083, China. Electronic address: xueyong@cau.edu.cn.
³ College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; Key Laboratory of Plant Protein and Grain Processing, Beijing 100083, China; National Engineering Research Center for Fruit and Vegetable Processing, Key Laboratory of Fruit and Vegetable Processing, Beijing 100083, China. Electronic address: hujr@cau.edu.cn.
⁴ College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; Key Laboratory of Plant Protein and Grain Processing, Beijing 100083, China; National Engineering Research Center for Fruit and Vegetable Processing, Key Laboratory of Fruit and Vegetable Processing, Beijing 100083, China. Electronic address: shenqun@cau.edu.cn.

PMID: 31669464
DOI: 10.1016/j.ijbiomac.2019.09.180

Abstract

This study mainly aimed to investigate the influents of high hydrostatic pressure (HHP) on the ordered structures of starch, for this purpose, we compared the ordered structure of rice starch treated by HHP and heat, including long- and short-range ordered structures and thermodynamic properties at similar levels of gelatinization degree (DG). X-ray diffractometer, Fourier transform infrared spectrometer (FTIR), ¹³C cross polarization magic angle spinning/NMR, and Differential scanning calorimeter were used to detect crystal structure, band height ratio in FTIR spectra (R), double helix structure, and thermodynamic behavior. Results showed that HHP-treated rice starch (HHGS) had greater crystallinity, larger R, and more double helix and V-type single helix structures as compared to heat-treated rice starch (HGS) at a similar DG. The thermodynamic analysis illustrated that T_o of HHGS was lower as compared to HGS. The ordered structure of HHGS was close packaged. HHP simultaneously induced annealing and pressure-induced gelatinization until achieving a certain degree of gelatinization.

Keywords: Double helix; High hydrostatic pressure; Ordered structure; V-type single helix structures.

MeSH terms

Carbohydrate Conformation
Hydrostatic Pressure
Oryza / chemistry*
Starch / chemistry*
Temperature

Substances

Starch