The rice starch (RS), yellow starch (YS) and white starch (WS), which protein content were 2.36%, 4.23%, 0.38% respectively, were obtained after indica rice flour (protein content was 7.85%) treated by alkaline, and their pasting and structure properties were then studied. Results of RVA indicated that the peak viscosity, hot pasting viscosity and final viscosity of rice flour had significantly lower than rice starch, yellow starch and white starch (P<0.01), which agree with the result of the pasting temperature tested by DSC; RVA analysis also found that the viscosity between rice starch and yellow starch had no significant effect(P>0.05), while DSC result believed that the pasting temperature were approached between yellow starch and white starch. The structure analysis of the samples showed that transparency decreased with indica rice treated by alkali; the WS of average chain length was longest, while rice flour shortest; and as well the polymerization degree. To protein subunit, there were 60 ku, 33 ku, 22 ku and 13 ku mainly in rice flour and RS; 60 ku, 22 ku and 13 ku maily in YS, 60 ku, with 33 ku in WS. The results of microstructure showed that the interaction of protein or protein with fiber was different. This study demonstrated that, beside starch, the pasting property of indica rice flour was also affected by the content and composite of protein, and interaction of protein with fiber.
Yan, LI; Wenming, GAO; and Cuiping, YI
"Residual protein treated by alkali on pasting properties of indica rice,"
Food and Machinery: Vol. 32:
4, Article 2.
Available at: https://www.ifoodmm.cn/journal/vol32/iss4/2
 Ramesh M, Ali Z S, Bhattacharya K R. Structure of rice and its relation to cooked-rice texture[J]. Carbohydr Polym, 1999, 38: 337-347.
 Iturriaga L B, Mishima B L, Anon M C. Effect of amylose on starch pastes viscoelasticity and cooked grains stickiness in rice from seven Argentine genotypes[J]. Food Res Int, 2006, 39: 660-666.
 Hamaker B R, Griffin V K. Changing the viscoelastic properties of cooked rice through protein disruption[J]. Cereal Chem, 1990, 67: 261-264.
 Martin M, Fitzgerald A. Proteins in rice grains influence cooking properties[J]. J. Cereal Sci., 2002(36): 285-294.
 Singh N, Pal N, Mahajan G, et al. Rice grain and starch properties: Effects of nitrogen fertilizer application[J]. Carbohydr Polym, 2011, 86: 219-225
 Yi Cui-Ping, Gao Wen-Ming, Zhong Chun-Mei, et al. The effect of alkaline soluble proteins on pasting properties of indica rice[J]. Cereal Chem, 2014, 91(5): 502-507.
 易翠平, 姚惠源. 高纯度大米蛋白和淀粉的分离提取[J]. 食品与机械, 2004, 20(6): 18-21.
 Sujka M, Jamroz J. Ultrasound-treated starch: SEM and TEM imaging, and functional behavior [J]. Food hydrocolloids, 2013, 31(2): 413-419.
 Oetterer M, Wosiacki G. Characterization of chest-nut starch for industrial utilization[J]. Braz. Arch. Biol. Techn., 2001, 44(1): 72-73.
 Varavinit S, Shobsngob S, Varanyanond W, et al. Effect of amylose content gelatinization and pasting of properties of flours from different cultivars of thai rice[J].Starch／Starke, 2003, 55: 410-415.
 Park IM, Zhong Fang, Shoemarker C F. Gelatinization and pasting properties of waxy and non-waxy rice starches[J]. Starch／Starke, 2007, 59: 388-396.
 冷雪, 曹龙奎. 利用差示扫描量热仪研究小米淀粉及小米粉的糊化特性[J]. 食品科学, 2015, 36(19): 60-66.
 Sulaiman R, Dolan R. Effect of amylase content on estimated kinetic paramerters for a starch viscosity model[J]. J. Food Engineer, 2012, 114(1): 75-82.
 Eliasson A C. Starch in food: stcucture, funct ion and applications[M]. Boca Raton: CRC Press, 2009: 87.
 余世峰, 杨秀春, Menager L, 等. 直链淀粉、蛋白质及脂类对大米粉热特性的影响[J]. 食品与发酵工业, 2009, 35(4): 38-44.
 Sujka M, Jamroz J. Ultrasound-treated starch: SEM and TEM imaging,and functional behaviour[J]. Food Hydrocoll, 2013, 31(2): 413-419.
 Fredriksson H, Silverio J, Andersson R, et al. The influence of amylose and amylopection characteristics on gelatinization and retrogradation properties of different starch[J]. Carbohydrate, 1998, 35: 119-134.
 Zheng Yan-kun, Wang Zhong. Protein accumulation in aleurone cells, sub-aleurone cells and the center starch endosperm of cereals[J]. Plant Cells Rep, 2014, 33: 1 607-1 615.
 Baxter G, Blanchard C, Zhao Jian. Effects of glutelin and globulin on the physicochemical properties of rice starch and flour[J]. J. Cereal Sci., 2014, 60(2): 414-420.