Work

The relationship between the fine structure and physicochemical properties of starches derived from three glutinous rice cultivars

Year: 2026

Type: article

Abstract: This study studied the structure–function relationships of starches from three Chinese glutinous rice cultivars: indica TN, japonica WK5, and indica NL. SEM showed all starch granules had irregular polyhedral shapes, with particle sizes TN (6.48 μm) > NL (6.29 μm) > WK5 (5.51 μm). XRD confirmed an A-type crystalline structure, with relative crystallinity TN (33.73%) > WK5 (33.50%) > NL (32.26%). SAXS revealed lamellar spacing NL (9.07 nm) > WK5 (9.06 nm) > TN (8.99 nm), while amylose content showed the opposite trend (TN 2.79% > WK5 1.17% > NL 0.42%). TN had the highest medium/long chains (16.13%), NL the most short chains (33.20%). TN exhibited the highest initial gelatinization temperature (65.22°C), and NL the highest rapidly digestible starch content (64.71%), correlating with chain length distribution. All starches formed weak elastic gels post-gelatinization. This study provides a framework for glutinous rice starch’s practical applications

Source: LWT

DOI: 10.1016/j.lwt.2026.119398