Food and Fermentation Industries >

2025 , Vol. 51 >Issue 23: 304 - 311

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.042605

Correlation analysis of structural and functional properties of rice starch and its application in starch pearl:A preliminary study

  • LI Mengjin ,
  • ZHANG Hao ,
  • FENG Wei ,
  • WANG Tao ,
  • LI Yanan ,
  • HUO Jian ,
  • LIU Li ,
  • WANG Ren
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  • 1(School of Food Science and Technology, Jiangnan University, Wuxi 214122, China)
    2(College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China)
    3(Hunan Ju Bao Jin Hao Biotechnology Co.Ltd., Xiangtan 411100, China)

Received date: 2025-03-04

  Revised date: 2025-04-17

  Online published: 2025-12-25

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Abstract

Rice starch has small particle size and uniform distribution, making it widely used in food and textile industries.Varietal differences contribute to the wide span of straight-chain amylose (AM) content and diverse molecular/crystalline structures, endowing it with differentiated processing and functional properties.This study aims to investigate the relationship between the structural and functional properties of different varieties of rice starch using cluster correlation analysis, and preliminarily evaluate the potential of rice starch for application in starch pearl.Results showed that all 12 varieties of rice starch exhibited typical A-type crystal structure with AM content spanning 0.83%-29.01%.The relative crystallinity was positively correlated with the gelatinization enthalpy.Based on the difference of AM content gradients, RVA profiles could be categorized into three types:medium-high AM type, low AM type and glutinous rice type.During short-term retrogradation, AM significantly influenced gel properties.The incorporation of rice starch improved the low-temperature stability of products (20.7%-55.5% reduction in the increase rate of hardness at 4 ℃/4 h compared with the control, P<0.05).When the addition of japonica rice was 30%, the product showed optimal palatability, where the sensory properties and texture synergized to exhibit the product properties.These findings indicate that rice starch has the feasibility and potential to be applied in starch pearl, providing new insights for raw material optimization in starch pearl products.

Key words： rice starch; structure; functional properties; correlation analysis; starch pearl

Cite this article

LI Mengjin , ZHANG Hao , FENG Wei , WANG Tao , LI Yanan , HUO Jian , LIU Li , WANG Ren . Correlation analysis of structural and functional properties of rice starch and its application in starch pearl:A preliminary study[J]. Food and Fermentation Industries, 2025 , 51(23) : 304 -311 . DOI: 10.13995/j.cnki.11-1802/ts.042605

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