Comparative study on starch and protein secondary structures in brown, red, and black rice influenced by microwave treatment.

ABSTRACT: This study compares the effects of microwave treatment (up to 220 s) on the starch and protein structures in brown, red, and black rice flours with 12 % initial moisture, representing typical low-moisture conditions. FTIR and XRD analyses revealed increased starch crystallinity, with brown rice showing the highest increase (9.71 %), followed by red (9.15 %) and black rice (4.40 %). A-type crystallinity rose in all rice types, while V-type decreased, suggesting disruption of amylose-lipid complexes. AFM and SEM confirmed partial starch granule disruption and reorganization into more compact structures. Protein analysis showed decreased β-sheet content, increased α-helix and β-turn structures, reduced hydrophobicity (by 10.06 %-51.65 %), and increased disulfide bonds, particularly in black r

SUBMITTER: Pintilii C 

PROVIDER: S-EPMC12634308 | biostudies-literature | 2025 Dec

REPOSITORIES: biostudies-literature