The contribution of lysophospholipids to pasting and thermal properties of nonwaxy rice starch

doi:10.1016/j.carbpol.2015.07.001

Carbohydrate Polymers

Volume 133, 20 November 2015, Pages 187-193

https://doi.org/10.1016/j.carbpol.2015.07.001 Get rights and content

Highlights

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Rice flour physicochemical properties and their relations with LPLs were studied.
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LPLs related with pasting viscosities, but had no relation with gelatinisation temperature.
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Gelatinization enthalpy of rice flour was negative correlated with rice LPLs.
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Role of native LPLs in rice flour properties could be independent of amylose.

Abstract

It is known that lysophospholipids (LPLs) may affect rice starch pasting and thermal properties possibly through the formation of an amylose–lipid complex. However, whether these effects of rice LPLs are independent of amylose are still not understood. Here, the diversity of rice flour pasting and thermal properties and their relationship with individual LPL components in native rice endosperm were studied. Several significant correlations between LPLs and pasting properties, such as cool paste viscosity (CPV), breakdown (BD) and consistency (CS) were clearly evident. Thermal properties generally had no relationship with LPLs except for gelatinization enthalpy. Using partial correlation analysis we found that, irrespective of apparent amylose content, CPV and individual LPLs were positively correlated, while BD, CS and other individual LPLs were negatively correlated. This study suggests naturally occurring individual LPLs can contribute to rice flour pasting and thermal properties, either independently or in combination with amylose.

Introduction

Rice (Oryza Sativa L.) is high in starch, providing a vital source of dietary carbohydrates and energy, which makes it a fundamental foodstuff for over half the world's population. With economic development and improvement in living standards, the enhancement of rice quality has become the major target for rice breeding programs. Evaluation of rice quality depends on the end-use application but generally includes milling, appearance, nutrition, cooking and eating quality (Bao, 2012, Fitzgerald et al., 2009).

Polished rice grains are primarily composed of starch (∼90%), the physicochemical characters of which are considered as the main parameters that determine rice eating quality, whereas the amount and proportion of lipids could significantly affect rice sensory properties (Martin and Fitzgerald, 2002, Moazzami et al., 2011). Lysophospholipids (LPLs), which are also known as starch lipids, account for 24–56% of lipids complexed with the starch in polished rice (Juliano, 1983). The LPLs may significantly influence rice flour physicochemical properties and provide additional nutritional and human-health benefits (Liu, Waters, Rose, Bao, & King, 2013).

LPLs complex with amylose to modify pasting properties (Lopez et al., 2012, Putseys et al., 2010), with significant linear correlations observed between amylose content, lipid content, gelatinization temprature (GT) and enthalpies of gelatinization (Morrison & Azudin, 1987). In contrast to saturated fatty acids, the double bond in unsaturated fatty acids may hinder complexation with amylose (Zhou, Robards, Helliwell, & Blanchard, 2007) while addition of lysophosphatidylcholine (LPC) and lysophosphatidylethanolamine (LPE) into rice starch increases cool paste viscosity (CPV), breakdown (BD), setback (SB) and pasting temperature (PT) (Liang, King, & Shih, 2002). Removal of lipids has a minor but measurable influence on starch gelatinization (Marshall, Normand, & Goynes, 1990) and thermal stability in cereals (Vasanthan & Hoover, 1992). Defatting starch reduced gel viscosity and GT (Maniñgat & Juliano, 1980) and reduced PV and HPV in cereal starches (Vasanthan & Hoover, 1992). However, there are few published data in the public domain which describe the relationship in rice grain between pasting and thermal properties of rice flour and native LPL levels in rice grain. It is also unclear whether native LPLs have a role in determining rice flour physicochemical properties independently of amylose.

The aim of the present study was to quantify the contribution of native rice endosperm LPLs to rice flour pasting and thermal properties and determine if this contribution is dependent on amylose using partial correlation analysis. A better understanding of the influence of native LPLs on rice physicochemical properties may provide additional tools for selection of cultivars with improved cooking and eating quality.

Section snippets

Materials

Two sets of nonwaxy rice (Oryza sativa L.) accessions were used in this study (Supplementary Table 1). The first set of accessions (Set 1) included 11 non-waxy rice accessions. Of these, three accessions belonged to japonica subspecies, and the remainder to the indica subspecies, for which the rice apparent amylose content (AAC) and endosperm lysophospholipid contents have previously been reported (Liu et al., 2014). The second set (Set 2) included 20 non-waxy rice accessions consisting of

Results

This study focused on the characterization of physicochemical properties for two sets of rice, and included analysis of the relationship between physicochemical properties and LPLs in endosperm, taking into account the interaction with AAC. Thirty one accessions were analyzed, with profiling of LPLs as previously reported (Liu et al., 2014, Tong et al., 2014b). The first set of 11 rice accessions included mostly Chinese cultivars or breeding lines, while the second set of 20 accessions included

Discussion

The effects of amylose, amylopectin and lipids on rice starch properties and associated eating and cooking qualities are well documented (Bao, 2012, Fitzgerald et al., 2009, Liu et al., 2013, Singh et al., 2003) (Fig. 1). Taste panel analysis of cooked milled rice has found lipid correlates positively with sensory hardness, color, intactness of grains, puffed corn flavor, raw rice flavor, wet cardboard flavor, and hay-like flavor intensity and negatively with the sweet taste, degree of

Acknowledgements

We thank Professor Chunhai Shi for his kind help in DSC test, and Professor Graham J King for his critical reading and constructive comments. This work was financially supported by the Natural Science Foundation of Zhejiang Province (LZ13C130001) and the Science and Technology Department of Zhejiang Province (2015C32055). The collaboration on this research between the two contributing institutes was supported by an Australia–China Group Mission Grant (ACSRF15680) of Australia–China Science and

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The contribution of lysophospholipids to pasting and thermal properties of nonwaxy rice starch

Highlights

Abstract

Introduction

Section snippets

Materials

Results

Discussion

Acknowledgements

Carbohydrate Polymers

Rice Science

Food Hydrocolloid

Trends in Plant Science

Journal of Cereal Science

Food Chemistry

Food Chemistry

Carbohydrate Research

Journal of Cereal Science

Journal of Cereal Science

Journal of Cereal Science

Food Hydrocolloids

Food Chemistry

Food Chemistry

Journal of Cereal Science

Food Chemistry

Rice Science

Food Research International

Starch physicochemical properties of rice accessions and their association with molecular markers

Starch/Stärke

Toward understanding the genetic and molecular bases of the eating and cooking qualities of rice

Cereal Foods World