Effects of storage temperatures on the starch digestibility of whole rice with distinct starch fine molecular structure

Yi, Xueer; Shao, Shuaibo; Zhang, Xiaowei; Yu, Wenwen; Zhang, Bin; Liu, Huan; Gilbert, Robert G.; Li, Cheng

doi:10.1039/d2fo03737h

Food Funct.

2023

DOI: 10.1039/d2fo03737h

|View full text |Cite

Effects of storage temperatures on the starch digestibility of whole rice with distinct starch fine molecular structure

Xueer Yi¹,

Shuaibo Shao²,

Xiaowei Zhang³

et al.

Abstract: Although the retrogradation of rice starch has been extensively investigated, there remain questions as to how storage temperature affects starch inter- and intramolecular interactions in cooked white rice, and the...

Help me understand this report

Search citation statements

Order By: Relevance

Paper Sections

Select...

Citation Types

Supporting

Mentioning

Contrasting

Year Published

2023

2024

Publication Types

Select...

Article4

Relationship

Self Cite0

Independent4

Authors

Journals

Cited by 4 publications

References 51 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

Short‐range molecular order is the driving factor for starch digestibility and texture of alginate‐encapsulated rice beads

Cao,

2024

J Sci Food Agric

View full text Add to dashboard Cite

BACKGROUNDRice grain analogues with slow starch digestibility are commonly associated with an unsatisfactory texture, often leading to consumer dissatisfaction. Alginate encapsulation has been applied to reduce the digestibility of corn and potato starch. The fine molecular structures of rice starch can greatly determine its digestibility and texture. However, it remains unclear whether a combination of alginate encapsulation and varied starch molecular structures can be employed to create rice grain analogues that offer both slow starch digestibility and an appealing texture.RESULTSFor the first time, the present study constructed alginate‐encapsulated rice beads (as a rice grain analogue). A wide range of starch digestion rates were found among alginate‐encapsulated rice beads prepared with different rice varieties, and only certain rice varieties (e.g. Subei and Nanjing) were able to result in rice beads with slower starch digestibility than their parental rice kernels. More importantly, all rice beads showed a relatively softer texture compared to their parental rice kernels. Correlation analysis showed that starch digestion rate, hardness and stickiness were all positively correlated with the ratio of short‐range amorphous regions in rice bead samples, as obtained from Fourier transform‐infrared spectroscopy, but not with the relative crystallinity.CONCLUSIONCollectively, these results suggest that rice beads with slower starch digestion rate and softer texture could be obtained by choosing rice varieties that develop more short‐range ordered structure after cooking. © 2024 Society of Chemical Industry.

show abstract

Short‐range molecular order is the driving factor for starch digestibility and texture of alginate‐encapsulated rice beads

Cao,

2024

J Sci Food Agric

View full text Add to dashboard Cite

show abstract

Multi-scale structural insights on starch digestibility of instant rice

Lin,

Li,

2024

Food Chemistry

View full text Add to dashboard Cite

Digestibility of indica rice and structural changes of rice starch during fermentation by Lactobacillus plantarum

Tang,

Chen,

Zhu

et al. 2023

LWT

View full text Add to dashboard Cite

scite is a Brooklyn-based organization that helps researchers better discover and understand research articles through Smart Citations–citations that display the context of the citation and describe whether the article provides supporting or contrasting evidence. scite is used by students and researchers from around the world and is funded in part by the National Science Foundation and the National Institute on Drug Abuse of the National Institutes of Health.

Contact Info

hi@scite.ai

10624 S. Eastern Ave., Ste. A-614

Henderson, NV 89052, USA

Blog Terms and Conditions API Terms Privacy Policy Contact Cookie Preferences Do Not Sell or Share My Personal Information

Made with 💙 for researchers

Part of the Research Solutions Family.

Effects of storage temperatures on the starch digestibility of whole rice with distinct starch fine molecular structure

Abstract: Although the retrogradation of rice starch has been extensively investigated, there remain questions as to how storage temperature affects starch inter- and intramolecular interactions in cooked white rice, and the...

Cited by 4 publications

References 51 publications

Short‐range molecular order is the driving factor for starch digestibility and texture of alginate‐encapsulated rice beads

Short‐range molecular order is the driving factor for starch digestibility and texture of alginate‐encapsulated rice beads

Multi-scale structural insights on starch digestibility of instant rice

Digestibility of indica rice and structural changes of rice starch during fermentation by Lactobacillus plantarum

Contact Info

Product

Resources

About