Effects of interaction between rice glutelin and starch on starch gelatinization in a simulated storage system |
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| Affiliation: | 1. Joint International Research Laboratory of Agriculture and Agri-Product Safety of Ministry of Education of China, Yangzhou University, Yangzhou 225009, Jiangsu Province, China;2. Co-Innovation Center for Modern Production Technology of Grain Crops, Yangzhou University, Yangzhou 225009, China;3. Jiangsu Key Laboratory of Crop Genetics and Physiology, Key Laboratory of Plant Functional Genomics of the Ministry of Education, Jiangsu Key Laboratory of Crop Genetics and Physiology, College of Agriculture, Yangzhou University, Yangzhou 225009, China;4. The University of Queensland, Center for Nutrition and Food Sciences, Queensland Alliance for Agriculture and Food Innovation, Brisbane, QLD 4072, Australia;1. Key Laboratory of Science and Technology of Eco-Textile, Ministry of Education, Jiangnan University, Wuxi, Jiangsu, 214122, China;2. Suzhou Institute of Trade & Commerce, 287 Xuefu Road, Suzhou, Jiangsu, 215009, China |
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| Abstract: | Starch and protein are the two major components of rice and interaction between them will occur during storage. However, whether the interaction between starch and protein impacts rice starch gelatinization is still unclear. In this study, the effects of starch-protein interaction on starch gelatinization (japonica rice) were investigated using a glutelin–starch simulation system under high temperature and humidity storage conditions. A glutelin–starch ratio of 1:4 was used in the simulation system and stored in an artificial climate chamber (40 °C, 60% humidity) for 60 d. The interaction had a significant effect on starch gelatinization. Starch granule particles were broken down, and the bonds of starch granules weakened during interaction with glutelin. The secondary structure of glutelin loosened, as the starch disintegrated the α-helix structure. Correlation analyses revealed that peak viscosity (PV), trough viscosity (TV), and final viscosity (FV) had a significant negative correlation with carbonyl content, and disulfide bonds (P < 0.01), as well as a significant positive correlation with the active thiol content (P < 0.01). Moreover, setback (SB) had a significant positive correlation with the α-helix and a negative correlation with the β-turn content (P < 0.05). PV, TV, breakdown (BD), and FV were significantly related to β-sheet in glutelin (P < 0.05). These results suggest that glutelin and starch can interact and affect starch gelatinization. |
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| Keywords: | glutelin Starch Storage Interaction Gelatinization PV"} {"#name":"keyword" "$":{"id":"kwrd0040"} "$$":[{"#name":"text" "_":"Peak viscosity TV"} {"#name":"keyword" "$":{"id":"kwrd0050"} "$$":[{"#name":"text" "_":"Trough viscosity BD"} {"#name":"keyword" "$":{"id":"kwrd0060"} "$$":[{"#name":"text" "_":"Breakdown FV"} {"#name":"keyword" "$":{"id":"kwrd0070"} "$$":[{"#name":"text" "_":"Final viscosity SB"} {"#name":"keyword" "$":{"id":"kwrd0080"} "$$":[{"#name":"text" "_":"Setback |
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