Comparison of textural properties and structure of gels prepared from cooked rice grain under different conditions.

The objective of this study was to investigate the effects of rice variety, water content, and preparation temperature on the textural properties of gels processed from cooked rice grains via high-speed shear homogenization. Rice gels were prepared from seven high-amylose rice varieties. The results demonstrated the significant differences in rice gel hardness and hardening rates during storage based on the rice variety used. The proportion of short chains of amylopectin was negatively correlated with the hardness of the rice gel. The sample temperature before shear treatment also influenced the rice gel hardness. Rice gels prepared from cooked rice maintained at 75°C prior to homogenization showed a higher breaking force than those from cooked rice at 25°C. Observation using scanning electron microscopy demonstrated the tendency of the cooked rice sample maintained at 75°C to form a finer gel network after homogenization than those at 25°C from the same rice variety.

Purification of Branched Dextrin from Nägeli Amylodextrin by Ethanol Precipitation and Characterization of Its Aggregation Property in Methanol-Water.

Ethanol precipitation process for purification of branched dextrin (BD) in Nägeli amylodextrin from waxy rice starch was developed. Temperature and ethanol concentration for precipitation were main parameters affecting the recovery and purity of BD, and the purification condition at 4 °C and 10 % (v/v) ethanol in water was adopted. After four-time precipitation, the BD recovery was 34.6 %, whereas the purity improved from 78.5 % at the initial to 94.5 % at the four-time purified BD (BD4). BD4 mainly showed a chain length distribution between 18 to 35 with a mode length of 25, which shifted after enzymatic debranching with isoamylase to that between 9 and 20 with a mode length of 14. Each purified BD was solubilized in water, and each solution was mixed with methanol-water at 25 °C to a final methanol concentration of 16 M. The flakes of BD precipitated with 16 M methanol exhibited an A-type crystal structure by an X-ray diffraction analysis, and the speed generation of white flakes in 16 M methanol dramatically increased as the purification time increased. The effect of addition of highly branched cyclic dextrin (HBCD) or sodium tetraborate on BD aggregation in 16 M methanol was also investigated, where the former retarded aggregation but the latter had no effect on the velocity. Thus, the purified BD enables rapid characterization of aggregation of double helix structures of A-type crystal structure, and screening of compounds which could affect the phenomena for prediction of potentials in starch modification as well.

One Pot Cooking of Rice Grains for Preparation of Rice-Gel Samples Using a Small-Scale Viscosity Analyzer: Small-scale Rice-gel Preparation from Grains.

Rice-gel prepared by the following three steps: rice grain cooking, shearing of the cooked rice, and cooling for gel formation, is expected as a novel food ingredient for modification of various food products such as bread and noodles. To meet the demand for high-throughput systems for research and developments on the new rice gels, herein we established a mini-cooking system for preparation of rice gel samples from grains using a small-scale viscosity analyzer (Rapid Visco Analyzer; RVA). Polished rice grains (4 g) were cooked with 22 mL of water in a canister, and the paddle equipped in the canister was rotated at 2,000 rpm for 30 min (80 °C was used as a representative) to shear the cooked rice. The sheared paste was cooled to 10 °C at 160 rpm, and the initial gelation property was evaluated by viscosity analysis within the RVA. Alternatively, the sheared paste was transferred to an acrylic mold and kept at 4 °C for 0, 1, 3, and 5 days for determination of the hardness with a compression test. Compressive forces required to penetrate 20 % thickness for three tested rice cultivars were measured, and the trend of the value shifts during preservation is similar to the corresponding trend obtained in 300-g grain scale laboratory tests, whereas the individual values were halved in the former. This small cooking method could offer a useful assay system for a rapid evaluation in the breeding programs and in the high-throughput screening of additives for the modification of properties.

Pretreatment of microcrystalline cellulose flakes with CaCl2 increases the surface area, and thus improves enzymatic saccharification.

Glucose production from cellulose flakes with cellulases was improved after pretreatment with saturated CaCl2 at room temperature. When pretreated microcrystalline cellulose flakes (Funacel II, Funakoshi Co., Ltd, Tokyo, Japan) were saccharified with the cellulases, 76.8% of the substrate was converted into glucose within 5 h, whereas the corresponding conversion rate of water-pretreated cellulose flakes was 33.8%. To clarify the mechanism of the promotion, cellobiohydrolase I purified from Trichoderma longibrachiatum was used as the model cellulase, which degraded CaCl2-pretreated cellulose more quickly than the water-pretreated cellulose under tested conditions. The maximum amount of the enzyme bound to CaCl2-pretreated cellulose at 37 degrees C was estimated as 1.14 nmol/mg of cellulose, whereas that to water-pretreated cellulose was 0.527 nmol/mg of cellulose. The specific activity of the bound enzyme greatly decreased with the increase of the surface density (rho) of the bound enzyme, and no significant positive effects of the CaCl2-pretreatment on the specific activity could be observed at the same rho value, suggesting that the promotion was attributed mainly to the increase of the surface area of cellulose. The effect was also observed with dewaxed cotton or filter paper, but not with nata de coco cellulose or bagasse cellulose as the substrates. This suggests that the CaCl2-pretreatment serves to increase the surface area of cellulose flakes via liberation of cellulose particles which were artificially aggregated during harsh drying processes of the flakes.