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A small granule starch from sand rice (Agriophyllum squarrosum) was subjected to heat‐moisture treatment (HMT) at different moisture contents (MCs,15%–30%). With MC≤20%, a higher MC resulted in increases in the starch orders (i.e., short‐range and crystalline structure) with unchanged granule morphology. Nonetheless, a further elevated MC (>20%) gradually destroyed the granule morphology and starch orders. Also, HMT gradually vanished the lamellar structure as MC increased during HMT. These structural evolutions in HMT‐modified starch resulted in greater thermal stability, higher pasting temperature, lower pasting viscosity and weakened digestibility. Particularly, HMT applied directly in sand rice starch at 20% MC obtained the highest amount of SDS and RS (23.6%), which was 2.2‐fold higher than that of native starch. Therefore, the small granule sand rice starch can be modulated by HMT through controlled MC to expand their application range in food production. [ABSTRACT FROM AUTHOR]

The excessive water sensitivity of hydroxypropyl methylcellulose (HPMC) films prevent them from being used extensively. In order to overcome this limitation, superhydrophobic HPMC films were meticulously crafted through the utilization of a composite of polydimethylsiloxane (PDMS) and ball-milled rice starch, corn starch, or potato starch (RS/CS/PS) for the coating process. Initially possessing hydrophilic properties, the HPMC Film (CA = 49.3 ± 1.8°) underwent a transformative hydrophobic conversion upon the application of PDMS, resulting in a static contact angle measuring up to 103.4 ± 2.0°. Notably, the synergistic combination of PDMS-coated HPMC with ball-milled starch demonstrated exceptional superhydrophobic attributes. Particularly, the treated HPMC-based film, specifically the HP-CS-2 h film, showcased an impressive contact angle of 170.5° alongside a minimal sliding angle of 5.2°. The impact of diverse starch types and the ball milling treatment on the PDMS/starch coatings and HPMC film was thoroughly examined using scanning electron microscopy (SEM), wide-angle X-ray diffraction (WAXS), and particle size analysis. These studies demonstrated that the low surface energy and roughness required for the creation of superhydrophobic HPMC-based films were imparted by the hierarchical structure formed by the application of PDMS/ball-milled starch. Polydimethylsiloxane (PubChem CID: 24764); Hydroxypropyl methylcellulose (PubChem CID: 671); Ethyl acetate (PubChem CID: 8857). [Display omitted] [ABSTRACT FROM AUTHOR]

In this study, rice starch (RS) was mixed with varying amounts of rice protein (RP; 0 % to 16 %) to explore the effects of protein on the gelatinization and retrogradation of starch during storage. The increased RP addition decreased the viscosity and gelatinization enthalpy of the mixtures but caused an upward trend in the gelatinization temperature, indicating that protein hampers the process of starch gelatinization. Furthermore, RP addition reduced gel hardness, decreased retrogradation enthalpy and crystallization rate constant, but increased Avrami exponent upon RS retrogradation. RP addition also facilitated the mobility of water molecules, weakened the conversion from bound water to free water in the gels, and moderately increased the uniformity and thickness of gel shape. In summary, RP had a dose-dependent effect on the gelatinization and retrogradation behavior of RS, although the anti-retrogradation concentration effect strongly weakened at protein levels exceeding 12 %. It is noteworthy, that excessive RP addition resulted in disulfide bond formation, which increased gel strength and network structure but reduced the ability of RP to facilitate water molecule mobility and restrict water migration, ultimately reducing its anti-retrogradation capability. This phenomenon can be partially attributed to spontaneous protein-protein interaction caused by excessive protein addition, replacing the starch-protein interaction. [ABSTRACT FROM AUTHOR]

Rice accounts for more than half the global population as staple food with starch predominating the major component. The effect of pulsed electric field (PEF) on thermal, paste and digestible properties, morphology, and hierarchical structure of rice starch in solid state was investigated. Upon PEF treatment, the gelatinization enthalpy (Δ Η) of starch decreased, the retrogradation value of starch paste decreased slightly; and the rapid digestible starch (RDS) increased, the slowly digestible starch (SDS) decreased and the resistant starch (RS) changed slightly. PEF might act on the outer structure of starch granules, slightly changed the molecular structure of rice starch by rearranging the short-range structure and damaging the amorphous and crystalline structure. Pearson correlation analysis suggested that molecular weight of amylopectin, Δ Η and digestibility were strongly dependent on the electric field strength; the changes in multi-scale structure was closely related to those in properties of PEF. The improvement of digestibility of rice starch might be attributed to the disruption of starch granule surface as evidenced by SEM observation and the rearrangement of multi-scale structures of rice starch induced by PEF. • PEF can modulate the properties and multi-scale structures of rice starch. • M w of amylopectin, ΔΗ and digestibility changes depending on the EFI input. • The digestibility improvement attributes to rearrangement of starch structures. [ABSTRACT FROM AUTHOR]