A Review of Rice Starch Digestibility: Effect of Composition and Heat‐Moisture Processing

Khatun, Amina; Waters, Daniel Le; Лю, Лэй

doi:10.1002/star.201900090

Cited by 58 publications

(40 citation statements)

References 212 publications

(463 reference statements)

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“…The first peak appeared at around DP 12, and the second peak was at around DP 42. Similar results were reported in the study of Indica rice starch (Cao et al, 2020;Khatun et al, 2019). As compared to the waxy and normal starches, the highamylose starch had a lower amount of short A chains and higher amount of long chains (B2 and B3).…”

Section: Molecular Weight Distribution and Chain Length Distribution Of Amylopectinsupporting

confidence: 87%

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Structural and functional characteristics of Japonica rice starches with different amylose contents

Luo

Cheng

Wei

et al. 2021

CyTA - Journal of Food

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Fully understanding the structures and properties of starches with different amylose contents is important to agriculture and food industries. Structural and functional characteristics of three Japonica rice starches differing in amylose content (<0.5%, 18.8%, and 33.3% for waxy, normal, and high-amylose varieties, respectively) were investigated using a range of characterization methods. As amylose content increased, the weight-average molecular weight, short-range order, relative crystallinity, and lamellar peak intensity of starch decreased. High-amylose starch contained a lower proportion of A chains than waxy and normal starches. High-amylose starch displayed a C-type crystalline structure, different from the A-type crystalline structure of waxy and normal starches. Compared with waxy and normal starches, high-amylose starch exhibited higher granule size (volume-average diameter), pasting temperature and higher resistant starch content, but lower peak viscosity, breakdown viscosity, swelling power, and rapidly digestible starch content. These results can provide reference for the exploitation of Japonica rice starches. Características estructurales y funcionales de los almidones de arroz Japonica con diferentes contenidos de amilosa RESUMENPara la agricultura y la industria alimentaria es importante comprender plenamente las estructuras y las propiedades de los almidones con diferentes contenidos de amilosa. Por ello, el presente estudio se propuso investigar las características estructurales y funcionales de tres almidones de arroz Japonica que difieren en su contenido de amilosa (<0.5%, 18.8% y 33.3% para las variedades cerosa, normal y con alto contenido de amilosa, respectivamente), utilizando varios métodos de caracterización. Así, pudo constatarse que, a medida que el contenido de amilosa aumenta, disminuyen el peso molecular medio, el orden de corto alcance, la cristalinidad relativa y la intensidad del pico laminar del almidón. Por otra parte, se comprobó que el almidón de alta amilosa contiene menor proporción de cadenas A que los almidones cerosos y normales, y que presenta una estructura cristalina de tipo C, diferente de la estructura cristalina de tipo A de los almidones cerosos y normales. En comparación con los almidones cerosos y normales, en el almidón de alta amilosa se constató un mayor tamaño de gránulo (diámetro medio del volumen), mayor temperatura de pegado y mayor contenido de almidón resistente, aunque posee menor viscosidad máxima, menor viscosidad de ruptura, menor poder de hinchamiento y menor contenido de almidón rápidamente digerible. En conclusión, estos resultados pueden servir de referencia para el aprovechamiento de los almidones de arroz Japonica.

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Section: Molecular Weight Distribution and Chain Length Distribution Of Amylopectinsupporting

confidence: 87%

“…Starch is mainly composed of two glucans, the essentially linear amylose with a few branches and large amounts of highly branched short-chain amylopectin. These semi-crystalline starch granules form a layered organization with alternating semi-crystalline and amorphous growth rings (Khatun et al, 2019;L. Lin et al, 2019).…”

Section: Introductionmentioning

confidence: 99%

Structural and functional characteristics of Japonica rice starches with different amylose contents

Luo

Cheng

Wei

et al. 2021

CyTA - Journal of Food

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“…Rice ( Oryza Sativa Linn.) is used as a staple food by more than half of the globe [ 23 ]. Thailand is recognised as the biggest rice exporter and the fifth-biggest producer in the world [ 24 ].…”

Section: Introductionmentioning

confidence: 99%

Effects on Steroid 5-Alpha Reductase Gene Expression of Thai Rice Bran Extracts and Molecular Dynamics Study on SRD5A2

Khantham

Yooin

Sringarm

et al. 2021

Biology

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Steroid 5-alpha reductases (SRD5As) are responsible for the conversion of testosterone to dihydrotestosterone, a potent androgen, which is the aetiologic factor of androgenetic alopecia. This study aimed to compare the SRD5A gene expression suppression activity exerted by Thai rice bran extracts and their components and investigate the interactional mechanism between bioactive compounds and SRD5A2 using molecular dynamics (MD) simulation. Bran of Oryza sativa cv. Tubtim Chumphae (TRB), Yamuechaebia Morchor (YRB), Riceberry (RRB), and Malinil Surin (MRB), all rice milling by-products, was solvent-extracted. The ethanolic extract of TRB had the highest sum of overall bioactive compounds (γ-oryzanol; α-, β-, and γ-tocopherol; phenolics; and flavonoids). Among all extracts, TRB greatly downregulated the expression of SRD5A1, SRD5A2, and SRD5A3; there were no significant differences between TRB and finasteride regarding SRD5A suppression. The linear relationship and principal component analysis supported that the α-tocopherol content was correlated with the SRD5A suppression exerted by TRB. Furthermore, MD simulation demonstrated that α-tocopherol had the highest binding affinity towards SRD5A2 by interacting with residues Phe118 and Trp201. Our findings indicate that α-tocopherol effectively downregulates the expression of SRD5A genes and inhibits SRD5A2 activity, actions that are comparable to standard finasteride. TRB, a source of α-tocopherol, could be developed as an anti-hair loss product.

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“…Therefore, glycaemic index (GI), a value describing the blood glucose response after consumption of foods containing carbohydrate, was originally designed for people with diabetes to serve as a dietary guideline [3][4]. To date, most people prefer softer and stickier rice with high GI, which has led to the study of the association between physicochemical properties, textural properties, cooking properties, nutritional properties and starch digestibility to balance between the eating and cooking quality, and health benefits [5][6][7]. "Dietary fibre", as defined by American Association of Cereal Chemists (AACC), 2000, refers to the edible parts of plant or analogous carbohydrates that are resistant to digestion and absorption by the small intestine in humans with complete or partial fermentation in the large intestine.…”

Section: Introductionmentioning

confidence: 99%

Biochemical and Molecular Assessment of Cooking Quality and Nutritional Value of Pigmented and Non-pigmented Whole Grain Rice

Wattanavanitchakorn¹,

Wansuksri²,

Chaichompoo³

et al. 2021

Preprint

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To date, most people prefer softer and stickier rice with high glycaemic index, which has led to the study of the association between the dietary fibre profile and the textural properties to balance between the eating quality, and health benefits. A slight variation was observed in the dietary fibre composition among rice varieties with different amylose content. The percentage of insoluble dietary fibre (IDF) in whole grain rice varied from 1.65–4.32 while the percentage of soluble dietary fibre (SDF) ranged from 0.26–1.37. We demonstrated that the SDF/IDF ratio was higher in soft texture rice with low amylose and it shared a negative correlation with hardness and chewiness of cooked whole grain rice determined by a texture analyser, which suggested that the distribution of SDF throughout the rice endosperm influences the reduction of the hardness of cooked rice. According to the importance of dietary fibre, we proposed a simple linear regression method to estimate the amount of IDF and total dietary fibre with r = 0.97 and 0.92, respectively, of whole grain rice based on its bran layer, determined by the alternative alkaline method. Furthermore, low amylose rice has higher content of -glucan and pectin, which are classified as soluble dietary fibre, than high amylose rice. The percentage of -glucan and pectin in whole grain rice ranged from 0.03 and 0.07 respectively, for high amylose rice to 0.14 and 0.27 respectively for low amylose rice,

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A Review of Rice Starch Digestibility: Effect of Composition and Heat‐Moisture Processing

Cited by 58 publications

References 212 publications

Structural and functional characteristics of Japonica rice starches with different amylose contents

Structural and functional characteristics of Japonica rice starches with different amylose contents

Effects on Steroid 5-Alpha Reductase Gene Expression of Thai Rice Bran Extracts and Molecular Dynamics Study on SRD5A2

Biochemical and Molecular Assessment of Cooking Quality and Nutritional Value of Pigmented and Non-pigmented Whole Grain Rice

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