The structural and hydration properties of heat-treated rice studied at multiple lenght scales

M.M. Witek, W. Weglarz, L. de Jong, G. van Dalen, J.C.G. Blonk, P. Heussen, E. van Velzen, H. van As, J.P.M. van Duynhoven

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Abstract

The impact of heat-treatment on structure and hydration properties of rice was studied at different length scales (µm–nm). Heat-treatment introduced micro- and macro-pores within rice kernels (µCT) and, within intact cell walls, disintegrated starch granules were observed (SEM, CSLM). In native kernels starch predominantly occurred as crystalline A-type starch and, upon heat treatment, amorphous and V-type starch appeared (XRD, 13C CP MAS NMR). Plasticization of amorphous starch by water was more pronounced for heat-treated than for native kernels (13C SPE MAS NMR). Within native kernels, more effective spin diffusion between water and starch chains was present (WISE-Exchange), confirming the inter-helical nanoscale order of amylose helices. Upon heat-treatment, this inter-helical nanoscale order was lost, as well as microscale granular compartmentalisation (TD NMR). These findings explain why, upon heat-treatment, vapour sorption is lower and starch is more prone to gelatinization (DSC).
Original languageEnglish
Pages (from-to)1031-1040
JournalFood Chemistry
Volume120
Issue number4
DOIs
Publication statusPublished - 2010

Keywords

  • cp-mas nmr
  • native starch granules
  • solid-state nmr
  • molecular mobility
  • extrusion-cooking
  • phase-transitions
  • wheat-starch
  • puffed rice
  • water
  • organization

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    Witek, M. M., Weglarz, W., de Jong, L., van Dalen, G., Blonk, J. C. G., Heussen, P., van Velzen, E., van As, H., & van Duynhoven, J. P. M. (2010). The structural and hydration properties of heat-treated rice studied at multiple lenght scales. Food Chemistry, 120(4), 1031-1040. https://doi.org/10.1016/j.foodchem.2009.11.043