In vitro digestion rate of fully gelatinized rice starches is driven by molecular size and amylopectin medium-long chains

Li, Cheng; Gong, Bo; Huang, Tao; Yu, Wenwen

doi:10.1016/j.carbpol.2020.117275

Cited by 57 publications

(24 citation statements)

References 31 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…† As shown clearly, two digestible fractions are observed from the LOS plots (S F vs. S S ), similar to a previous study. 13 Interestingly, but not surprisingly, although WCS contains almost no amylose (2.4%, Table 1), two digestible fractions were still observed, suggesting that the amylopectin fine molecular structures could influence the number of starch digestible fractions as well, except for the amylose content. This is consistent with our previous study, which showed that those amylopectin molecules containing longer branches tend to have higher digestion rates, compared with those containing more shorter branches but with larger molecular sizes.…”

Section: Los Plot and Cps Model Fittingmentioning

confidence: 96%

“…The gelatinization of all starch samples was conducted according to previous studies with minor modifications. 10,13 Briefly, starch (100 mg) was mixed with 10 mL of distilled water in a 50 mL centrifuge tube and kept at 70 °C for 10 min with constant shaking at 600 rpm using a magnetic stirrer, followed by procedures described as follows:…”

Section: Starch Gelatinizationmentioning

confidence: 99%

“…This is consistent with our previous study, which showed that those amylopectin molecules containing longer branches tend to have higher digestion rates, compared with those containing more shorter branches but with larger molecular sizes. 13…”

Section: Los Plot and Cps Model Fittingmentioning

confidence: 99%

“…For example, although studies have found that in cooked rice, the amylose content is significantly and negatively correlated with its in vitro digestibility, 2 whereas no significant correlation was found between the amylose content and the starch digestibility when at a fully gelatinized state where the retrogradation process is inhibited. 13 Understanding the true relationships between digestive enzymes and starch fine molecular structures during the digestion process is important, as it not only improves our understanding of starch substrate-enzyme interactions during digestion, thus helping us clarify the preferences of digestive enzymes to hydrolyze starch with particular molecular structures, but also gives important information to plant breeders and manufacturers for developing starch or starchy-foods with targeted digestion benefits. After complete gelatinization, all detectable starch structures including the regularity of amylopectin clusters, crystallinity and helical order are lost.…”

Section: Introductionmentioning

confidence: 99%

“…In our previous study, two digestible fractions (slowly and rapidly, denoted as S S and S F , respectively) were found from the digestion of fully gelatinized rice starches when using both AMY and AMG simultaneously. 13 It was proposed that hydrodynamically larger amylopectin molecules (larger R ˉh,Ap ) which contain more shorter branches tend to reduce the starch hydrolysis rate by AMY, but increase the activity of AMG, 13 leading to a faster overall digestion rate of these molecules. This thus suggests that there is an antagonistic effect between AMY and AMG on the digestion of fully gelatinized starch.…”

Section: Introductionmentioning

confidence: 99%

See 4 more Smart Citations

Mutual interactions between α-amylase and amyloglucosidase in the digestion of starch with distinct chain-length distributions at a fully gelatinized state

et al. 2022

Self Cite

View full text Add to dashboard Cite

show abstract

Section: Los Plot and Cps Model Fittingmentioning

confidence: 96%

Section: Starch Gelatinizationmentioning

confidence: 99%

Section: Los Plot and Cps Model Fittingmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

See 3 more Smart Citations

Mutual interactions between α-amylase and amyloglucosidase in the digestion of starch with distinct chain-length distributions at a fully gelatinized state

et al. 2022

Self Cite

View full text Add to dashboard Cite

show abstract

Starch fine molecular structures as driving factors for multiphasic starch gelatinization property in rice flour

Yang

et al. 2023

Cereal Chem

Self Cite

View full text Add to dashboard Cite

Background and Objectives: Although the gelatinization property of isolated rice starch has been investigated in terms of its relationship to starch fine molecular structures, it remains unclear how these structures determine the gelatinization property of rice flour. The gelatinization properties of 10 rice flours with varying chain-length distributions were thus studied.Findings: Rice flours with larger amylose molecules, longer and higher amount of amylopectin intermediate chains showed double gelatinization peaks. The onset and peak temperatures of gelatinization for the peak having a lower gelatinization temperature showed a positive correlation with the molecular size of amylopectin. Conversely, the conclusion temperature of gelatinization for the peak with a higher gelatinization temperature exhibited a negative correlation with the molecular size of amylose and a positive correlation with the quantity of amylose and amylopectin intermediate chains. These correlations were largely different compared with those for rice flours with a single gelatinization peak.Conclusions: These results supplied the first associations between gelatinization property of rice flour and starch fine molecular structures, which were different from those for pure rice starches. Significance and Novelty: These results have the potential to assist the food industry in developing rice products with improved quality, depending on the molecular structure of the starch.

show abstract

Relations between in vitro starch digestibility of commercial baked products and their macronutrients

2022

J Sci Food Agric

View full text Add to dashboard Cite

Background Baked products such as biscuits and breads are the staple foods for a large population, with the starch digestion rate having a crucial effect on human health. Currently, there is a lack of information on general starch digestibility in commercial baked products and its correlation with macronutrient content. Results The present study investigated the starch digestibility of 35 commercial baked products, ranging from low to high moisture contents. Biscuits generally had a slower starch digestion rate than mini‐breads, whereas breads including whole wheat bread had the fastest digestion rate. Additionally, starch digestibility was negatively correlated with the calorie (R2 = 0.71) and fat content (R2 = 0.56) in per serving size, possibly because of the formation of amylose‐lipid complex. Conclusion The present study provides a database for the in vitro starch digestibility of a large number of food items, which gives general indications on the performance of starch components of commercial products in the human gastrointestinal tract. © 2022 Society of Chemical Industry.

show abstract

In vitro digestion rate of fully gelatinized rice starches is driven by molecular size and amylopectin medium-long chains

Cited by 57 publications

References 31 publications

Mutual interactions between α-amylase and amyloglucosidase in the digestion of starch with distinct chain-length distributions at a fully gelatinized state

Mutual interactions between α-amylase and amyloglucosidase in the digestion of starch with distinct chain-length distributions at a fully gelatinized state

Starch fine molecular structures as driving factors for multiphasic starch gelatinization property in rice flour

Relations between in vitro starch digestibility of commercial baked products and their macronutrients

Contact Info

Product

Resources

About