Combined effects of starch fine molecular structures and water content on starch digestibility of cooked white rice

Yi, Xueer; Li, Enpeng; Yu, Shiyao; Zhang, Xiaowei; Yang, Chuantian; Shao, Shuaibo; Gilbert, Robert G.; Cheng, Li

doi:10.1016/j.ijbiomac.2022.06.116

Cited by 18 publications

(11 citation statements)

References 51 publications

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“…Different structural parameters obtained from our previous study for 10 rice starch CLDs are summarized in Tables and . Full details on these rice starch CLDs and their characterization methods can be found from the previous publication (Yi et al, 2022). These rice starch CLDs showed a significant variation, which satisfied the application of these rice varieties to perform correlation analysis between rice flour gelatinization parameters and starch fine molecular structures.…”

Section: Methodsmentioning

confidence: 99%

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

Yang

et al. 2023

Cereal Chem

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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.

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Section: Methodsmentioning

confidence: 99%

“…Different rice varieties (five Japonica and five Indica rice) with known starch CLDs (Yi et al, 2022) were purchased from the local market (detailed information can be found in Table S1). Detailed chemical compositions for different samples are summarized in Table S2, which were determined in the previous study (Yi et al, 2022).…”

Section: Methodsmentioning

confidence: 99%

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

Yang

et al. 2023

Cereal Chem

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“…It is unclear if, and how, starch multi-scale structures and cooking conditions together affect starch digestibility in whole rice. A recent study has investigated the combined effects of starch fine molecular structures and rice-to-water cooking ratios on starch digestibility in cooked whole rice, and found that relatively more and longer amylopectin intermediate chains can cause a slower starch digestion rate, but only with rice-to-water ratios between 1:1 and 1:1.2 [ 18 ]. This suggests that both starch structure and cooking conditions play a significant role in determining starch digestibility in whole rice.…”

Section: Future Directionsmentioning

confidence: 99%

“…This analysis has shown that the amounts and distributions of amylose short to intermediate chains (degree of polymerization, DP, ~100–1500) are the major structural features controlling the rice starch retrogradation rate and the digestion rate of long-term retrograded rice starch [ 12 ]. Having relatively more and longer amylopectin intermediate chains results in a slower starch digestibility of cooked polished whole rice (at typical rice-to-water cooking ratios) [ 18 ]. An amylose content (AC) of ~20% can result in a slow nucleation rate during long-term rice starch retrogradation [ 19 ].…”

Section: Introductionmentioning

confidence: 99%

The Effects of Starch Molecular Fine Structure on Thermal and Digestion Properties of Rice Starch

Gilbert

2022

Foods

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Whole white rice is a major staple food for human consumption, with its starch digestion rate and location in the gastrointestinal tract having a critical role for human health. Starch has a multi-scale structure, which undergoes order-disorder transitions during rice cooking, and this structure is a major determinant of its digestibility. The length distributions of amylose and amylopectin chains are important determinants of rice starch gelatinization properties. Starch chain-length and molecular-size distributions are important determinants of nucleation and crystal growth rates, as well as of intra- and intermolecular interactions during retrogradation. A number of first-order kinetics models have been developed to fit starch digestograms, producing new information on the structural basis for starch digestive characteristics of cooked whole rice. Different starch digestible fractions with distinct digestion patterns have been found for the digestion of rice starch in fully gelatinized and retrograded states, the digestion kinetics of which are largely determined by starch fine molecular structures. Current insights and future directions to better understand digestibility of starch in whole cooked rice are summarized, pointing to ways of developing whole rice into a healthier food by way of having slower starch digestibility.

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“…5,6 However, cooked rice frequently has a rapid starch digestion rate, possibly because of its high degree of gelatinization. 7 Therefore, there is an urgent need to develop ways of slowing down the starch digestibility in cooked rice to generally improve human health.…”

Section: Introductionmentioning

confidence: 99%

Structural basis for rice starch multi‐digestible fractions revealed by consecutive reaction kinetics model

Cheng

2023

J Sci Food Agric

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BACKGROUND Starch‐based foods (e.g. rice) usually contain multiple starch fractions with distinct digestion rate constants, although their nature is currently unknown. The present study applied the recently developed consecutive reaction kinetics model to fit the in vitro digestion curves for starch fractions deconvoluted from the overall digestograms to differentiate their binding and catalysis rates to starch digestive enzymes. The fitting parameters were then correlated with starch molecular structures obtained from published data to understand starch structural features determining the binding and catalytic rate constants. RESULTS Binding and catalysis rates for the rapidly (RDF) and slowly digestible starch fraction (SDF) were controlled by distinct starch structural features. Typically, (i) the binding rate constant for RDF was negatively correlated with the amount of amylose short to intermediate chains, whereas it was positively correlated with the relative length of amylopectin intermediate chains; (ii) the catalysis rate constant for RDF was negatively correlated with the amount of amylose short to intermediate chains, relative length of amylose intermediate chains and amount of amylopectin long chains, whereas it was positively correlated with starch molecular size as well as relative length of amylopectin intermediate chains; (iii) and the catalysis rate constant for SDF was negatively correlated with the amount of amylopectin long chains, whereas it was positively correlated with starch molecular size. CONCLUSION These results provide a better understanding of the nature of different starch digestible fractions and the development of foods such as rice with slow starch digestibility. © 2023 Society of Chemical Industry.

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Combined effects of starch fine molecular structures and water content on starch digestibility of cooked white rice

Cited by 18 publications

References 51 publications

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

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

The Effects of Starch Molecular Fine Structure on Thermal and Digestion Properties of Rice Starch

Structural basis for rice starch multi‐digestible fractions revealed by consecutive reaction kinetics model

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