Endogenous rice endosperm hemicellulose slows in vitro starch digestibility

Abstract

Summary Hemicellulose, the primary non‐starch polysaccharide originating from cell walls of rice endosperm, greatly influences the digestibility of starch in food matrix. Three rice varieties differing in total dietary fibre content were treated with hemicellulose and in vitro starch digestion with α‐amylase was conducted. Removing the hemicellulase significantly promoted starch digestion, and the magnitude of the impact was dependent on rice variety. The impact was more pronounced in variety cw high in apparent amylose and total dietary fibre content, while was negligible on the japonica rice Nipponbare. Endogenous hemicellulose slowed in vitro starch digestibility in rice by interacting with amylose and amylopectin, particularly with the long chain amylopectins, inherent existing and during the cooking process. Non‐starch polysaccharides, including hemicellulose, can be tailored in rice to modify the digestible carbohydrate content; however, more research is required to fully understand the interactions between non‐starch polysaccharides and starch and their influences on grain quality.

Characterized Polysaccharides from Green Tea Inhibited Starch Hydrolysis and Glucose Intestinal Uptake by Inducing Microstructural Changes of Wheat Starch

“…Several studies reported the effects of polysaccharides on the delay of starch hydrolysis, which is similar to our findings. , The inhibitory effects of crude polysaccharides against α-glucosidase and α-amylase were shown in detail in a concentration-dependent manner, which resulted in an increase of RS content . Hemicellulose, which is the main component of WISP-Alk-Soluble, was revealed to slow the in vitro starch digestibility in rice by interacting it with amylose and amylopectin . Pectin increased the level of structural organization retained in starch granules, which reduced their enzymatic hydrolysis because digestive enzymes could not easily penetrate the starch granules. , The results from the current study imply that specific components in GTE or PFGs may interact between starch and digestive enzymes, which leads to the interruption of starch hydrolysis.…”

“…13 Hemicellulose, which is the main component of WISP-Alk-Soluble, was revealed to slow the in vitro starch digestibility in rice by interacting it with amylose and amylopectin. 46 Pectin increased the level of structural organization retained in starch granules, which reduced their enzymatic hydrolysis because digestive enzymes could not easily penetrate the starch granules. 47,48 The results from the current study imply that specific components in GTE or PFGs may interact between starch and digestive enzymes, which leads to the interruption of starch hydrolysis.…”

Autoclaving and ultrasonication for reducing digestible starch in cassava pulp: modification of cell wall composition, sorption properties, and resistant starch content

“…SDF, which was increased in CA, has been related to the retardation of starch hydrolysis by interacting with the digestive enzymes and reducing glucose diffusion (Zhu et al ., 2022). Among the insoluble fractions, hemicellulose (highest in CA) was reported to effectively reduce the digestibility rate of rice starch (Sun et al ., 2019).…”

Impact of the tiger‐nut milk co‐product on fibre‐enriched bread processing and storage: crumb structure‐moisture‐texture relationships

“…The second kind has a smaller particle size (<800 μm), is white, and is provided by internal tuber tissues, such as the perimedulla and medulla. It is a cotton‐like material whose composition is based on insoluble carbohydrates, such as cellulose, hemicellulose and non‐digestible starches (Sun et al ., 2019). The co‐product flour was dried to 14% of moisture (w.b) to be milled in a stainless steel grinder (Retsch GmbH, ZM 200, Haan, Germany) until around 271.1 ± 8.1 μm, expressed as the average total volume size of the analysed flour particles ( D [4, 3] ).…”