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Multiscale Structural Disorganization of Indica Rice Starch under Microwave Treatment with High Water Contents

Lookup NU author(s): Professor David XieORCiD

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This is the authors' accepted manuscript of an article that has been published in its final definitive form by American Chemical Society, 2021.

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Abstract

While the cooking of rice into porridge or similar foods is widely practiced, how microwave treatment, a rapid heating technology, changes the structure of rice starch with excess water remains largely unexplored. This work describes the multiscale structural changes of indica rice starch (IRS) with high water contents (70, 80, and 90 wt %, wet basis) subjected to microwave treatment for 1–3 min. Microwave treatment destructed crystalline lamellae, changed the crystalline type from A to B+V, and decreased crystallinity and double-helix content. While these changes depend on both water content and treatment time, the former had a stronger effect due to combined effects of water and heat for starch gelatinization. Interestingly, a highly porous material can be obtained simply upon microwave treatment of IRS for 3 min at a water content of 90 wt %. Thus, this work presents a simple method for creating such material promising for encapsulation and delivery applications.

Publication metadata

Author(s): Li N, Zhao S, Qiao D, Lin Q, Zhang B, Xie F

Publication type: Article

Publication status: Published

Journal: ACS Food Science & Technology

Year: 2021

Volume: 1

Issue: 1

Pages: 45-53

Print publication date: 19/02/2021

Online publication date: 16/12/2020

Acceptance date: 02/12/2020

Date deposited: 31/08/2023

ISSN (electronic): 2692-1944

Publisher: American Chemical Society

URL: https://doi.org/10.1021/acsfoodscitech.0c00080

DOI: 10.1021/acsfoodscitech.0c00080

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