Effects of surface proteins and lipids on molecular structure, thermal properties, and enzymatic hydrolysis of rice starch

• Main Authors: Pan HU, Xiaoxu FAN, Lingshang LIN, Juan WANG, Long ZHANG, Cunxu WEI
• Format: Article
• Language: English
• Published: Sociedade Brasileira de Ciência e Tecnologia de Alimentos
• Series: Food Science and Technology
• Subjects: enzymatic hydrolysis; molecular structure; rice starch; surface proteins and lipids; thermal properties
• Online Access: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612017005012104&lng=en&tlng=en

Abstract Rice starches with different amylose contents were treated with sodium dodecyl sulfate (SDS) to deplete surface proteins and lipids, and the changes in molecular structure, thermal properties, and enzymatic hydrolysis were evaluated. SDS treatment did not significantly change the molecular weight distribution, crystalline structure, short-range ordered degree, and gelatinization properties of starch, but significantly altered the pasting properties and increased the swelling power of starch. The removal of surface proteins and lipids increased the enzymatic hydrolysis and in vitro digestion of starch. The influences of removing surface proteins and lipids from starch on swelling power, pasting properties, and enzymatic hydrolysis were different among the various starches because of the differences in molecular structures of different starch styles. The aforementioned results indicated that removing the surface proteins and lipids from starch did not change the molecular structure but had significant effects on some functional properties.