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Peer-reviewedCC BYFood chemistry: X

Structural changes in starch and protein of brown, red, and black rice flours induced by steam-assisted heat treatment.

  • C Pintilii1
  • L Mihaly Cozmuta1
  • F Popa2
  • C Bîrleanu3
  • M Pustan3
  • M Baia4,5
  • K Magyari5
  • Z Szakacs1
  • C Nicula1
  • A Peter1
  • A Mihaly Cozmuta1
5 affiliations
  1. 1Technical University of Cluj-Napoca, North University Center of Baia Mare, Victoriei Str. 76, Baia Mare, Romania.
  2. 2Technical University of Cluj-Napoca, Department of Materials Science and Engineering, Blv. Muncii 103-105, 400641 Cluj-Napoca, Romania.
  3. 3Technical University of Cluj-Napoca, MicroNano Systems Laboratory, Mechanical Systems Engineering Department, Blv. Muncii Nr. 103-105, EUT+ Institute of Nanomaterials & Nanotechnologies EUTINN, European University of Technology, European Union, 400641 Cluj-Napoca, Romania.
  4. 4Faculty of Physics, Babes-Bolyai University, Mihail Kogalniceanu Str. 1, 400084 Cluj-Napoca, Romania.
  5. 5Interdisciplinary Research Institute on Bio-Nano-Sciences, Babes-Bolyai University, Treboniu Laurian Str. 42, 400271 Cluj-Napoca, Romania.
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Abstract

This study investigated the effects of steam-assisted heat treatment on starch and protein structural changes in brown, red, and black rice flours. Starch molecular order and crystallinity were assessed using FTIR, XRD, AFM, SEM, image analysis, and digestibility assays, while protein structure and thiol-disulfide chemistry were evaluated by FTIR and chemical analyses. FTIR indicated increased starch short-range order, with crystallinity rising from ∼62% to ∼67% in brown and red rice starches and from 65.85% to 69.01% in black rice starch. XRD revealed greater increases in long-range crystallinity in brown (25.44% to 47.63%) and red (27.10% to 42.81%) rice starches, with a more moderate increase in black rice. These structural changes promoted resistant starch formation, most prominently in brown rice, followed by red and black rice. Protein analyses showed greater structural stability in red and black rice, whereas brown rice proteins exhibited greater unfolding and aggregation following treatment.

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Cite

BibTeXRIS
BibTeX
@article{pintilii2026structural,
  title = {{Structural changes in starch and protein of brown, red, and black rice flours induced by steam-assisted heat treatment.}},
  author = {C Pintilii and L Mihaly Cozmuta and F Popa and C Bîrleanu and M Pustan and M Baia and K Magyari and Z Szakacs and C Nicula and A Peter and A Mihaly Cozmuta},
  journal = {Food chemistry: X},
  year = {2026},
  month = oct,
  doi = {10.1016/j.fochx.2026.104688},
  url = {https://europepmc.org/article/MED/42997678},
  note = {CC BY},
}
RIS
TY  - JOUR
TI  - Structural changes in starch and protein of brown, red, and black rice flours induced by steam-assisted heat treatment.
AU  - C Pintilii
AU  - L Mihaly Cozmuta
AU  - F Popa
AU  - C Bîrleanu
AU  - M Pustan
AU  - M Baia
AU  - K Magyari
AU  - Z Szakacs
AU  - C Nicula
AU  - A Peter
AU  - A Mihaly Cozmuta
PY  - 2026
DA  - 2026/10/27
JO  - Food chemistry: X
DO  - 10.1016/j.fochx.2026.104688
UR  - https://europepmc.org/article/MED/42997678
AB  - This study investigated the effects of steam-assisted heat treatment on starch and protein structural changes in brown, red, and black rice flours. Starch molecular order and crystallinity were assessed using FTIR, XRD, AFM, SEM, image analysis, and digestibility assays, while protein structure and thiol-disulfide chemistry were evaluated by FTIR and chemical analyses. FTIR indicated increased starch short-range order, with crystallinity rising from ∼62% to ∼67% in brown and red rice starches and from 65.85% to 69.01% in black rice starch. XRD revealed greater increases in long-range crystallinity in brown (25.44% to 47.63%) and red (27.10% to 42.81%) rice starches, with a more moderate increase in black rice. These structural changes promoted resistant starch formation, most prominently in brown rice, followed by red and black rice. Protein analyses showed greater structural stability in red and black rice, whereas brown rice proteins exhibited greater unfolding and aggregation following treatment.
SN  - 2590-1575
ER  -