Influence of molecular structure on physicochemical properties and digestibility of normal rice starches

International Journal of Biological Macromolecules
Su-Yeon YouHyun-Jung Chung

Abstract

Normal rice starches were isolated from six different rice varieties grown in Korea and their molecular structure, crystalline structure, and in vitro digestibility were investigated. Apparent amylose content was the highest in starch from Junam cultivar (25.5%) and lowest in Hopum (22.4%). Starch from Hiami cultivar had the lowest molecular weights of amylose and amylopectin, average amylopectin chain length, proportion of short chains (DP 6-12), and proportion of long chains (DP≥37) among the tested rice starches. The relative crystallinity and ratio of 1047/1022 ranged from 30.2 to 36.7% and from 0.638 to 0.652, respectively. Hiami had the lowest gelatinization temperatures and the highest gelatinization enthalpy. Hiami had the highest pasting temperature (92.1°C), the lowest setback (515cP) and final viscosity (876cP), whereas Hanareum had the lowest pasting temperature (82.7°C), the highest setback (1002cP), and final viscosity (1580cP). The rapidly digestible starch (RDS), slowly digestible starch (SDS), and resistant starch (RS) content ranged from 43.9-53.5%, 35.5-52.6%, and 0.5-15.6%, respectively. The Junam cultivar had the lowest RDS content, whereas Hiami had the highest RDS content. The RS content of Hanareum (16.2...Continue Reading

Citations

Jul 19, 2018·Journal of Texture Studies·Xiu-Ying XuJing-Sheng Liu
Dec 19, 2018·Molecules : a Journal of Synthetic Chemistry and Natural Product Chemistry·Duyun JeongHyun-Jung Chung
Nov 26, 2019·Food Science & Nutrition·Yunxian SongYuyue Zhong
Aug 3, 2019·International Journal of Biological Macromolecules·Marcia Maria de Souza MorettiRobert G Gilbert

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