Optimal silver nitrate concentration to inhibit α-amylase activity during pasting of rice flour

Sayedur Rahman, Ali Khoddami, Les Copeland, Brian J. Atwell, Thomas H. Roberts*

*Corresponding author for this work

Research output: Contribution to journalArticlepeer-review

2 Citations (Scopus)

Abstract

Endogenous α-amylase interferes with accurate determination of the pasting properties of cereal flour. Silver nitrate (AgNO3) solutions at seven different concentrations (0.001-0.1 m) plus a deionized water (dH2O) control are compared for their ability to inhibit α-amylase activity during gelatinization of rice flour with medium to high amylose content (AC). Pasting properties are assessed using a Rapid Visco Analyzer (RVA). The optimal concentration of AgNO3 to inhibit α-amylase in the flour of rice cultivar Doongara during gelatinization is 1% (w/v) (≈0.06 m). This concentration is tested further in three other types of rice for confirmation of the effects on RVA pasting properties. Peak viscosity is significantly higher using 1% AgNO3 than in the dH2O control, while breakdown and pasting temperature are significantly lower. In conclusion, the incorporation of 1% (w/v) AgNO3 into samples for RVA inhibits the α-amylase activity in rice flour with medium to high AC, allowing pasting properties to be accurately measured using an RVA.

Original languageEnglish
Article number2000150
Pages (from-to)1-5
Number of pages5
JournalStarch/Staerke
Volume73
Issue number1-2
DOIs
Publication statusPublished - Jan 2021

Keywords

  • alpha-amylase
  • Oryza sativa
  • rice
  • RVA
  • silver nitrate

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