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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]

Highlights • PGS addition led to enhanced viscosity and gel network for glutinous rice flour. • PGS addition induced structural disorganization for glutinous dumplings. • PGS addition improves storage and textural properties of glutinous dumplings. • PGS addition increases the SDS and bound water content of glutinous dumplings. • Statistical correlation found between flour properties and qualities of dumplings. Abstract In this study, the impacts of pregelatinized starch (PGS) with different conditions (2–8%, w/w) on the characteristics, microstructures and quality parameters of glutinous rice flour and dumplings were determined. The results indicated PGS favored the formation of elastic gel-like network structure on starch granules. PGS addition, especially at high PGS content, significantly influenced the granular, crystalline and molecular structure of glutinous dumplings, probably due to the structural amorphization of PGS. Accordingly, the dumplings complexation with suitable PGS exhibited a better storage, an increased content of slowly digestible starch (SDS), and integrated quality attributes including transmittance, cracking rate, and textural properties via weakening the water mobility. Pearson's correlation matrix exhibited that the quality of glutinous dumplings could be well predicted by physicochemical properties of rice flour. Thus, it is feasible to improve the textural and nutritional attribute of glutinous rice dumplings via simply complexation with PGS. [ABSTRACT FROM AUTHOR]