Isolation, modification, and characterization of rice starch with emphasis on functional properties and industrial application: a review

Verma, Deepak Kumar; Srivastav, Prem Prakash

doi:10.1080/10408398.2021.1903383

Cited by 19 publications

(14 citation statements)

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“…[ 18 ] Rice compositions and cooking qualities are mainly related to starch and influenced by genetics, environments, and agronomical factors. [ 19 ] It is noteworthy that starch interactions with proteins, lipids, and water in rice endosperms usually lead to remarkable changes in physical and cooking features. Starch is hypoallergenic because it does not contain any specific proteins that may cause allergic responses to humans; therefore, it is ideal for producing some delicate products such as infant formula.…”

Section: Resultsmentioning

confidence: 99%

Section: Resultsmentioning

confidence: 99%

“…Starch is hypoallergenic because it does not contain any specific proteins that may cause allergic responses to humans; therefore, it is ideal for producing some delicate products such as infant formula. [19,20] To evaluate the digestion method whether it can be used to differentiate eGI of rice with different cultivars, raw rice samples were used. This information could help during the breeding process of rice and in the field.…”

Section: Total Starch and Starch Digestibility Of Raw Ricementioning

confidence: 99%

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Application of a Rapid In Vitro Method Based on Glucometer for Determination of Starch Digestibility and Estimated Glycemic Index in Rice

Srikaeo

2022

Starch Stärke

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Measuring the glycemic index (GI) of rice in vivo is time consuming and costly. A simple, reliable, and cost-effective in vitro digestion assay suitable for use during rice breeding and rice product development is required. The purpose of this study is to propose the use of an in vitro enzymatic starch digestion assay based on a glucometer to determine the estimated GI (eGI) of rice in both raw and cooked forms. Four rice cultivars differing in amylose contents are examined. The known GI rice cultivar, Doongara, is used as the reference. The assay includes the digestion of ground rice using all of the enzymes require to simulate the human digestive tract. The glucose released during digestion is determined using a portable hand-held glucometer over a 120-min period. The obtained starch digestograms are modeled using a first-order kinetic model, and eGI values are calculated. The assay is applicable to both raw and cooked rice samples. It can be used to classify rice according to its eGI as affected by cultivars and cooking methods. The protocol is robust, high-throughput, and adaptable to non-laboratory settings. It can benefit rice breeders, farmers, and manufacturers of rice products.

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Section: Resultsmentioning

confidence: 99%

Section: Resultsmentioning

confidence: 99%

Section: Total Starch and Starch Digestibility Of Raw Ricementioning

confidence: 99%

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Application of a Rapid In Vitro Method Based on Glucometer for Determination of Starch Digestibility and Estimated Glycemic Index in Rice

Srikaeo

2022

Starch Stärke

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“…Although rice production in Thailand, respectively, dropped by about 6% and 12% in cultivated area and production during the period, but now recovering (2019–2021) from the impacts of the COVID‐19 pandemic, rice was the second most produced food commodity in Thailand in 2021, with about 34 million MT (FAOSTAT, 2023). The most prevalent form of rice consumed is white, milled, or polished rice, which is made by polishing brown rice to remove hulls and bran, revealing starchy endosperms with high starch proportions (Verma & Srivastav, 2021). As widely acknowledged, consumption of white rice elevates blood sugar levels, glycaemia, with associated health issues (Kong et al ., 2011; Kumar et al ., 2018; Toutounji et al ., 2019) that are increasing globally.…”

Section: Introductionmentioning

confidence: 99%

Understanding starch digestibility of rice: a study in white rice

Saeva

Srikaeo

Sopade³

2023

Int J of Food Sci Tech

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SummaryIn vitro starch digestibility, chemical, pasting, and gelatinisation properties of 10 uncooked pigmented and non‐pigmented Thai white rice were studied. Differing in amylose and starch contents, the samples were also significantly (P ≤ 0.05) different in pasting and gelatinisation properties, maximum digestible starch (40–53 g/100 g dry starch), and rate of starch digestion (0.028–0.054 min−1). The starch digestograms were adequately described (r2 > 0.63; P ≤ 0.001) by objective logarithm of slope (Sopade Objective Procedure), modified first‐order kinetic, and two‐term exponential and non‐exponential models to be all truly monophasic. The estimated glycaemic index (g/100 g) ranged from 64 and 84, compared to 41–95 for their brown rice forms (International Journal of Food Science and Technology, 2022, 57, 6699), highlighting how bran and hull components influence starch digestion of polished and non‐polished rice. This study is foundational to detailedly understand starch digestibility when the rice is further treated.

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“…Starch is composed of linear amylose and branching amylopectin molecules. The linear chain of amylose comprises α-(1–4)-linked D-glucose units, while amylopectin is made up of smaller chains of α-(1–4)-linked D-glucan with α-(1–6)-linked D-glucose branches [ 11 ]. According to their bioavailability, rate, and extent of digestion or glucose release, starch is classified as rapidly digestible starch (RDS), slowly digestible starch (SDS), and RS [ 12 ].…”

Section: Introductionmentioning

confidence: 99%

Effect of Pullulanase Debranching Time Combined with Autoclaving on the Structural, Physicochemical Properties, and In Vitro Digestibility of Purple Sweet Potato Starch

Bodjrenou

Chen

et al. 2022

Foods

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The effects of pullulanase debranching combined with autoclaving (PDA) at various debranching times (0 h, 5 h, 10 h, 15 h, 20 h, and 25 h) and 121 °C/20 min of autoclave treatment on the structural and physicochemical characteristics of purple sweet potato (Jinshu No.17) starch were investigated. The results indicated that the native starch (NS) was polygonal, round, and bell-shaped with smooth surfaces. After debranching treatment, the surface of the starch samples became rough and irregular. The molecular weight became smaller after treatments. X-ray diffraction C-type pattern was transformed into a B-type structure in treated samples with increased relative crystallinity. 13C NMR indicated an increased propensity for double helix formation and new shift at C1, 3, 5 region compared to NS. The apparent amylose content was 21.53% in the NS. As the swelling power decreased, the percentage of soluble solids increased and different thermal properties were observed. A higher yield of the resistant starch (RS) was observed in all treated starch except PDA 25 h. The findings of our study reveal that a combination of pullulanase debranching time (15 h) and autoclaving (121 °C for 20 min) is a great technique that can be used to produce a higher amount of resistant starch in the Jinshu No.17 starch.

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Isolation, modification, and characterization of rice starch with emphasis on functional properties and industrial application: a review

Cited by 19 publications

References 270 publications

Application of a Rapid In Vitro Method Based on Glucometer for Determination of Starch Digestibility and Estimated Glycemic Index in Rice

Application of a Rapid In Vitro Method Based on Glucometer for Determination of Starch Digestibility and Estimated Glycemic Index in Rice

Understanding starch digestibility of rice: a study in white rice

Effect of Pullulanase Debranching Time Combined with Autoclaving on the Structural, Physicochemical Properties, and In Vitro Digestibility of Purple Sweet Potato Starch

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