Investigating the Impact of Amylopectin Chain-Length Distribution on the Structural and Functional Properties of Waxy Rice Starch.

ABSTRACT: This study investigated how amylopectin (AP) chain-length distribution (CLD) influences the structural and functional properties of ten waxy rice varieties through a multiscale analysis. The fitting CLD parameters revealed that varieties such as YN12 and GMN2 contained the highest proportions of intermediate chains (h_iii~14.5~10.2) and long chains (h_v~0.552~0.477), resulting in higher gelatinization temperatures, including onset temperatures (T_o~60.2~66.4 °C), temperature peak (T_p~72.0~72.2 °C), and the conclusion temperatures (T_c~80.8~79.4 °C). Sample YN12 exhibited the lowest breakdown viscosity (BDV~748 cP), indicating higher thermal stability and stable pasting behavior. All of the samples showed relative crystallinity (Rc%) rangin

SUBMITTER: Zaman WU 

PROVIDER: S-EPMC12692052 | biostudies-literature | 2025 Dec

REPOSITORIES: biostudies-literature