Exploring amylopectin’s molecular properties across rice varieties, focusing on their conformation in DMSO solutions and implications for food science and material development.

Amylopectin was isolated and extracted from three types of rice: glutinous rice, indica rice and japonica rice. The characteristic viscosity method and laser light scattering method were used to study the molecular conformation of amylopectin in dimethyl sulfoxide (DMSO) pure solution and DMSO aqueous solution. The results show that the molecular properties of amylopectin from indica rice and japonica rice are relatively similar, but are quite different from those of amylopectin from glutinous rice. Glutinous rice amylopectin has the largest weight average molecular mass and radius of rotation, the highest degree of branching, the smallest intersection mass concentration, and the molecular chain is easier to extend. The molecular conformation of rice amylopectin in DMSO is related to the volume fraction of DMSO aqueous solution and its own weight average molecular mass, branching degree and mass concentration. In pure DMSO solution, the molecular conformation of rice amylopectin is close to spherical. In DMSO aqueous solution, the molecular conformation of indica rice and japonica rice amylopectin is almost not affected by its own mass concentration, and both are close to star shape; while the molecular conformation of glutinous rice amylopectin is greatly affected by its own mass concentration, and behaves under extremely low mass concentration conditions. It has a hard sphere structure and behaves as a flexible sphere structure under slightly higher mass concentration conditions.

Introduction to Amylopectin’s Role in Food Science

In the intricate world of food science and technology, understanding the molecular structure of starch components is crucial for various applications, ranging from food processing to pharmaceuticals. Among these components, amylopectin stands out for its unique properties and functionality. Recent research focused on isolating and extracting amylopectin from three distinct rice varieties: glutinous rice, indica rice, and japonica rice, sheds light on the diverse molecular characteristics of amylopectin across different rice types.

Methodology for Analyzing Amylopectin’s Molecular Structure

Utilizing advanced analytical methods, such as the characteristic viscosity method and laser light scattering method, scientists embarked on a comprehensive study to unravel the molecular conformation of amylopectin when dissolved in dimethyl sulfoxide (DMSO), both in its pure form and aqueous solutions. These sophisticated techniques allowed for an in-depth exploration of amylopectin’s molecular behavior, unveiling significant findings that underscore the diversity inherent in this polysaccharide across different rice varieties.

Comparative Analysis of Amylopectin from Different Rice Varieties

The research findings reveal that the molecular properties of amylopectin extracted from indica and japonica rice exhibit considerable similarities. However, these properties starkly contrast with those of amylopectin from glutinous rice, highlighting the latter’s distinctive molecular architecture. Notably, amylopectin from glutinous rice demonstrated the largest weight average molecular mass and radius of gyration, alongside the highest degree of branching and the lowest intersection mass concentration. These attributes signify a molecular structure that is more prone to extension, distinguishing glutinous rice amylopectin from its counterparts in indica and japonica rice.

Impact of DMSO on Amylopectin’s Molecular Conformation

A pivotal aspect of the study was the investigation of amylopectin’s molecular conformation within DMSO solutions. The research underscored how the molecular conformation of rice amylopectin in DMSO is intricately linked to several factors, including the volume fraction of DMSO in aqueous solutions, amylopectin’s weight average molecular mass, degree of branching, and mass concentration. In pure DMSO solutions, the molecular conformation of rice amylopectin closely resembles a spherical shape, indicating a uniform dispersion and solubility of the polysaccharide chains.

Distinctive Behavior of Glutinous Rice Amylopectin

Conversely, when dissolved in DMSO aqueous solutions, the molecular conformation of amylopectin from indica and japonica rice remains largely unaffected by its mass concentration, adopting a conformation close to a star shape. This contrasts with the behavior of glutinous rice amylopectin, which exhibits significant sensitivity to its mass concentration. At extremely low mass concentrations, glutinous rice amylopectin assumes a hard sphere structure, transitioning to a flexible sphere structure as the concentration increases.

Implications for Food Science and Material Development

These findings not only contribute to a deeper understanding of amylopectin’s molecular properties but also pave the way for tailored applications in food science and other industries. By elucidating the diverse molecular conformations of amylopectin across different rice varieties, this research offers valuable insights into optimizing starch-based products for specific functionalities, enhancing texture, stability, and digestibility. Moreover, it opens new avenues for the development of starch-based materials with customized properties, underscoring the importance of molecular-level investigations in advancing food technology and material science.

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Original research was done by Han Wenfang, Kong Jinxi, Wu Yue, Xiong Shanbai, Zhao Siming

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