Digestibility and structure changes of rice starch following co-fermentation of yeast and Lactobacillus strains

Effects of lactic acid bacteria fermentation on the physicochemical and structural characteristics of starch in blends of glutinous and japonica rice

“…Similar result was reported by Tu et al. (2021), who revealed that the R1047/1022 of rice starch significantly reduced after the fermentation with 1% starter, and the degradation and reassembly of amylopectin was considered a main reason of the reduction in short‐range ordered degree.…”

“…The results obtained by Tu et al. (2021) and Zhang et al. (2016) also confirmed that fermentation failed to change the crystalline pattern of rice starch and waxy rice starch.…”

“…The granules surfaces of starches I–VI were destroyed and eroded to different degrees after fermentation, and their surfaces became uneven and accompanied by the appearance of some small pores. These changes could be attributed to the hydrolysis of mixed starch caused by organic acids and amylases during fermentation (Li et al., 2018; Pereira et al., 2016; Tu et al., 2021). Notably, as fermentation progresses, these pores could form channels to the central region of starch granules, through which enzymes and acids could migrate into the inner of starch granules for further hydrolysis.…”

Recent Developments in Fermented Cereals on Nutritional Constituents and Potential Health Benefits

“…Fermentation degrades the amorphous region of starch grains by enzymes and organic acids, which reduces the polydispersity index and molecular weight of the molecular structure of starch, thus reducing the cooking loss of extruded instant rice [ 89 ]. The same results were obtained by fermentation of rice starch with Yeast and Lactobacillus strains [ 60 ]. A study reported that the structure of rice starch did not change significantly, but the content of protein decreased after 72 h of natural fermentation.…”

Physicochemical and digestive properties of Lipu taro (Colocasia esculenta (L.) Schott) flour and starch

“…The weight‐ and number‐average molar mass (Mw and Mn) of LTF, LTS and the commercial starches were measured using the method of Tu et al . (2021) on an AIIIANCE gel permeation chromatography (GPC) coupled with a refractive detector (30°C, Waters, MA, USA) and a Ohpak SB‐806 HQ gel column (60°C, Shodex, Gifu, Japan). The samples (10 mg) were dispersed in 10 mL of ultrapure water, and the mixture was boiled for 30 min then filtered to remove large aggregates.…”