Effect of Mild Alkali Treatment on the Structure and Physicochemical Properties of Normal and Waxy Rice Starches

Xu, Zekun; Liu, Xiaoning; Zhang, Chuangchuang; Ma, Mengting; Sui, Zhongquan; Corke, Harold

doi:10.3390/foods13152449

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Open AccessArticle

Effect of Mild Alkali Treatment on the Structure and Physicochemical Properties of Normal and Waxy Rice Starches

by

Zekun Xu

¹,

Xiaoning Liu

¹,

Chuangchuang Zhang

¹

,

Mengting Ma

^1,2,*,

Zhongquan Sui

^1,*

and

Harold Corke

^3,4

¹

Department of Food Science and Technology, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai 200240, China

²

Shanghai Jiao Tong University Sichuan Research Institute, Chengdu 610218, China

³

Department of Biotechnology and Food Engineering, Guangdong Technion—Israel Institute of Technology, Shantou 515063, China

⁴

Faculty of Biotechnology and Food Engineering, Technion—Israel Institute of Technology, Haifa 3200003, Israel

^*

Authors to whom correspondence should be addressed.

Foods 2024, 13(15), 2449; https://doi.org/10.3390/foods13152449

Submission received: 4 June 2024 / Revised: 15 July 2024 / Accepted: 29 July 2024 / Published: 2 August 2024

(This article belongs to the Special Issue Green Processing of Starch: Structure, Function and Application in Food)

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Abstract

Mild alkali treatment can potentially be developed as a greener alternative to the traditional alkali treatment of starch, but the effect of mild alkali on starch is still understudied. Normal and waxy rice starches were subjected to mild alkali combined with hydrothermal treatment to investigate their changes in physicochemical properties. After mild alkali treatment, the protein content of normal and waxy rice starches decreased from 0.76% to 0.23% and from 0.89% to 0.23%, respectively. Mild alkali treatment decreased gelatinization temperature but increased the swelling power and solubility of both starches. Mild alkali treatment also increased the gelatinization enthalpy of waxy rice starch from 20.01 J/g to 25.04 J/g. Mild alkali treatment at room temperature increased the pasting viscosities of both normal and waxy rice starches, whereas at high temperature, it decreased pasting viscosities during hydrothermal treatment. Alkali treatment significantly changed the properties of normal and waxy rice starch by the ionization of hydroxyl groups and the removal of starch granule-associated proteins. Hydrothermal conditions promoted the effect of alkali. The combination of hydrothermal and alkali treatment led to greater changes in starch properties.

Keywords: alkali treatment; hydrothermal treatment; pasting properties; rice starch

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MDPI and ACS Style

Xu, Z.; Liu, X.; Zhang, C.; Ma, M.; Sui, Z.; Corke, H. Effect of Mild Alkali Treatment on the Structure and Physicochemical Properties of Normal and Waxy Rice Starches. Foods 2024, 13, 2449. https://doi.org/10.3390/foods13152449

AMA Style

Xu Z, Liu X, Zhang C, Ma M, Sui Z, Corke H. Effect of Mild Alkali Treatment on the Structure and Physicochemical Properties of Normal and Waxy Rice Starches. Foods. 2024; 13(15):2449. https://doi.org/10.3390/foods13152449

Chicago/Turabian Style

Xu, Zekun, Xiaoning Liu, Chuangchuang Zhang, Mengting Ma, Zhongquan Sui, and Harold Corke. 2024. "Effect of Mild Alkali Treatment on the Structure and Physicochemical Properties of Normal and Waxy Rice Starches" Foods 13, no. 15: 2449. https://doi.org/10.3390/foods13152449

Note that from the first issue of 2016, this journal uses article numbers instead of page numbers. See further details here.

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Effect of Mild Alkali Treatment on the Structure and Physicochemical Properties of Normal and Waxy Rice Starches

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