Determining changes in crystallinity of rice starch after heat-moisture treatment using terahertz spectroscopy

Han Guo; Keiichiro Shiraga; Naoshi Kondo; Siyao Chen; Yoshihisa Yamashige; Yuichi Ogawa

doi:10.1016/j.foodchem.2023.136237

Determining changes in crystallinity of rice starch after heat-moisture treatment using terahertz spectroscopy

Food Chem. 2023 Nov 1:425:136237. doi: 10.1016/j.foodchem.2023.136237. Epub 2023 Apr 26.

Authors

Han Guo¹, Keiichiro Shiraga², Naoshi Kondo¹, Siyao Chen³, Yoshihisa Yamashige⁴, Yuichi Ogawa⁵

Affiliations

¹ Graduate School of Agriculture, Kyoto University, Kitashirakawa-Oiwakecho, Sakyo-ku, Kyoto 606-8502, Japan.
² Graduate School of Agriculture, Kyoto University, Kitashirakawa-Oiwakecho, Sakyo-ku, Kyoto 606-8502, Japan; PRESTO, Japan Science and Technology Agency, Kawaguchi 332-0012, Japan.
³ Graduate School of Agriculture, Kyoto University, Kitashirakawa-Oiwakecho, Sakyo-ku, Kyoto 606-8502, Japan; Distinguished Doctoral Program of Platforms (WISE), Kyoto University, Yoshida-honmachi, Sakyo, Kyoto 606-8501, Japan.
⁴ Graduate School of Agriculture, Kyoto University, Kitashirakawa-Oiwakecho, Sakyo-ku, Kyoto 606-8502, Japan; Distinguished Doctoral Program of Platforms (WISE), Kyoto University, Yoshida-honmachi, Sakyo, Kyoto 606-8501, Japan; Research Fellow of the Japan Society for the Promotion of Science, Kojimachi Business Center Building, 5-3-1 Kojimachi, Chiyoda-ku, Tokyo 102-0083, Japan.
⁵ Graduate School of Agriculture, Kyoto University, Kitashirakawa-Oiwakecho, Sakyo-ku, Kyoto 606-8502, Japan. Electronic address: ogawa.yuichi.4u@kyoto-u.ac.jp.

PMID: 37244237
DOI: 10.1016/j.foodchem.2023.136237

Abstract

To investigate the potential of Fourier-transform terahertz (FT-THz) spectroscopy to follow crystalline structure changes in rice starch after heat-moisture treatment (HMT), we measured the crystallinity by X-ray diffraction (XRD) spectra and found its correlation with THz spectra. According to A-type crystal structure and Vh-type crystalline structure of amylose-lipid complex (ALC) in rice starch, crystallinity is divided into A-type and Vh-type. The intensity of second derivative spectra peak at 9.0 THz was highly correlated with both A-type and Vh-type crystallinity. Additionally, other three peaks at 10.5 THz, 12.2 THz, and 13.1 THz were also sensitive to Vh-type crystalline structure. These results indicate that after HMT, the crystallinity of ALC (Vh-type) and A-type starch can be quantified using THz peaks.

Keywords: Amylose-lipid complex; Crystallinity; Heat-moisture treatment; Rice starch; Terahertz spectroscopy.

MeSH terms

Amylose / chemistry
Hot Temperature
Oryza* / chemistry
Starch / chemistry
Terahertz Spectroscopy*
X-Ray Diffraction

Substances

Starch
Amylose