Comprehensive study on rice starch gelatinization using ATR-FTIR spectroscopy and X-ray diffraction, highlighting amylose’s protective role in structural integrity.

The attenuated total reflection Fourier transform infrared spectrometer was used to track and measure the gelatinization process of different varieties of rice starch. At the same time, compared with the starch crystallinity measured by X-ray diffractometer, the details of the changes in the crystal structure of starch granules during the gelatinization process were studied. Situation. The infrared spectrometer was used to calculate the ratio of the infrared absorption peak intensity of natural rice starch and its two infrared absorption peaks at 1047 cm-1, which represents the characteristics of the crystalline region, and 1022cm-1, which represents the characteristics of the amorphous region, at each stage of the gelatinization process. The results show that, The crystalline area of natural starch is mainly formed by the double helix structure of amylopectin side chains; the crystalline structure of starch is destroyed during the heating process, and the higher the amylose content, the slower the crystalline structure is destroyed during the gelatinization process. This shows that amylose can inhibit the destruction of the starch crystal structure. The X-ray diffractometer was used to measure the crystallinity at each stage of the rice starch gelatinization process, further verifying the loss of the starch crystal structure during the gelatinization process. Although. Two The measurement methods have different definitions of “crystallinity”, but the determination of the degree of starch crystallization is relevant and comparable, and can provide beneficial supplementary information for studying the gelatinization behavior of starch.

Introduction to Starch Gelatinization Analysis

The investigation into the structural transitions of starch during gelatinization is pivotal for understanding its physicochemical properties, which are crucial for various applications in the food industry and beyond. A comprehensive study employing an Attenuated Total Reflection Fourier Transform Infrared (ATR-FTIR) spectrometer alongside an X-ray diffractometer has provided insightful details into the gelatinization process of rice starch from different varieties. This research aims to elucidate the intricate details of the structural alterations in starch granules, particularly focusing on the crystallinity aspect, which plays a significant role in dictating the functionality of starch in different applications.

Methodology: ATR-FTIR Spectroscopy and X-ray Diffraction

Gelatinization, a process that involves the disruption of granular structure leading to the solubilization of starch, is influenced by the amylose and amylopectin content within the starch. The ATR-FTIR spectrometer was adeptly used to monitor and measure these changes by calculating the ratio of the infrared absorption peak intensity at two wavelengths: 1047 cm^-1, indicative of the crystalline regions, and 1022 cm^-1, representative of the amorphous regions. These measurements were meticulously taken at various stages of the gelatinization process, offering a detailed account of the dynamic structural changes that rice starch undergoes upon heating.

Findings: Amylose’s Role in Structural Integrity

The findings from the ATR-FTIR analysis revealed that the crystalline areas within the natural starch are predominantly constituted by the double helix structure of the amylopectin side chains. It was observed that the crystalline structure of starch begins to disintegrate during the heating process, with the rate of degradation being inversely proportional to the amylose content. This suggests that amylose plays a protective role, inhibiting the rapid breakdown of the starch crystalline structure during gelatinization. This aspect of amylose contributing to the stability of starch structure has profound implications for the food industry, particularly in the development of products requiring specific textural and rheological properties.

Comparative Analysis and Implications for Industry

Parallelly, the use of an X-ray diffractometer to measure the crystallinity at various stages of the gelatinization process validated the loss of starch crystal structure, providing a corroborative perspective to the ATR-FTIR findings. Despite the inherent differences in the definition of “crystallinity” between the two analytical methods, the congruence in their findings underscores the relevance and comparability of these techniques in assessing the degree of starch crystallization. Such comprehensive analysis not only enhances the understanding of starch gelatinization but also paves the way for optimizing processing conditions to achieve desired product characteristics.

In conclusion, the integrated use of ATR-FTIR spectroscopy and X-ray diffraction offers a powerful analytical framework for the detailed investigation of the gelatinization process in rice starch. The study highlights the critical role of amylose in modulating the structural integrity of starch during thermal processing, offering valuable insights that can inform the design of starch-based products with tailored properties. This research not only advances the scientific knowledge on starch gelatinization but also has significant practical implications, providing a foundation for future innovations in food science and technology.

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Original research was done by LI Yue,ZHONG Fang,MA Jianguo,GU Xiaohong, Li Yue, Zhong Fang, Ma Jianguo, Gu Xiaohong

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