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This study examines the effects of flaxseed gum (FG) on the aggregate structure, pasting and rheological properties of waxy rice starch (WRS). Results display an increase in the ordered molecular structure (R 1047/1024), relative crystallinity (RC), compactness (α), and microphase heterogeneity (ε , density degree of nanoaggregates, from 3.52 to 4.23) for WRS-FG complexes. These suggested FG facilitated the development of more organized molecular and crystalline structures of WRS, accompanied by the formation of ordered nanoaggregates with higher density (i.e. , nano-aggregation structure). Also, FG addition resulted in the formation of enhanced gel network structure characterized by thicker layer walls and more uniform pores. These structural transformations contributed to a rise in gelatinization temperature (T o , from 56.90 °C to 62.10 °C) and enthalpy (Δ H), as well as alterations in paste viscosities (PV, from 1285.00 mPa·s to 1734.00 mPa·s), and the rigidity of network structure (e.g. , decreased loss tangent). These results indicate that FG could effectively regulate the techno-functional properties of WRS by rationally controlling the starch intrinsic structures of starch. And this study may improve the pasting and gelling properties of starch, thus driving the development of high-quality starchy foods and prolonging their shelf life, especially for glutinous rice flour products. • How flaxseed gum affected starch structure and characteristics was evaluated. • Flaxseed gum addition increased the viscosity and gel rigidity of waxy rice starch. • Starch-flaxseed gum complexes presented more ordered aggregate structure. • Interactions between flaxseed gum and starch is promoted with raised concentration. • Structure-functionality relationships of starch-gum complexes were revealed. [ABSTRACT FROM AUTHOR]

This study examines the effects of flaxseed gum (FG) on the aggregate structure, pasting and rheological properties of waxy rice starch (WRS). Results display an increase in the ordered molecular structure (R 1047/1024), relative crystallinity (RC), compactness (α), and microphase heterogeneity (ε , density degree of nanoaggregates, from 3.52 to 4.23) for WRS-FG complexes. These suggested FG facilitated the development of more organized molecular and crystalline structures of WRS, accompanied by the formation of ordered nanoaggregates with higher density (i.e. , nano-aggregation structure). Also, FG addition resulted in the formation of enhanced gel network structure characterized by thicker layer walls and more uniform pores. These structural transformations contributed to a rise in gelatinization temperature (T o , from 56.90 °C to 62.10 °C) and enthalpy (Δ H), as well as alterations in paste viscosities (PV, from 1285.00 mPa·s to 1734.00 mPa·s), and the rigidity of network structure (e.g. , decreased loss tangent). These results indicate that FG could effectively regulate the techno-functional properties of WRS by rationally controlling the starch intrinsic structures of starch. And this study may improve the pasting and gelling properties of starch, thus driving the development of high-quality starchy foods and prolonging their shelf life, especially for glutinous rice flour products. • How flaxseed gum affected starch structure and characteristics was evaluated. • Flaxseed gum addition increased the viscosity and gel rigidity of waxy rice starch. • Starch-flaxseed gum complexes presented more ordered aggregate structure. • Interactions between flaxseed gum and starch is promoted with raised concentration. • Structure-functionality relationships of starch-gum complexes were revealed. [ABSTRACT FROM AUTHOR]

Understanding the hierarchical structure and physicochemical properties of starch isolated from fermented dough with different times (0–120 min) is valuable for improving the quality of fermented dough-based products. The results indicate that fermentation disrupted the starch granule surface and decreased the average particle size from 19.72 μm to 18.45 μm. Short-term fermentation (< 60 min) disrupted the crystalline, lamellar, short-range ordered molecular and helical structures of starch, while long-term fermentation (60–120 min) elevated the ordered degree of these structures. For example, relative crystallinity and double helix contents increased from 23.7 % to 26.8 % and 34.4 % to 37.2 %, respectively. During short-term fermentation, the structural amorphization facilitated interactions between starch molecular chains and water molecules, which increased the peak viscosity from 275.4 to 320.6 mPa·s and the swelling power from 7.99 to 8.52 g/g. In contrast, starches extracted from long-term fermented dough displayed the opposite results. Interestingly, the hardness and springiness of starch gels gradually decreased as fermentation time increased. These findings extend our understanding of the starch structure-property relationship during varied fermentation stages, potentially benefiting the production of better-fermented foods. [ABSTRACT FROM AUTHOR]