Physicochemical properties of hydroxypropylated and cross-linked rice starches differential in amylose content.

The structure-properties relationships of native and debranched starch (DBS) were investigated by analyzing the results of DSC, XRD, NMR, HPAEC, FT-IR, SEM, hydrolysis, and digestibility properties...

https://www.tandfonline.com/doi/pdf/10.1080/19476337.2019.1710261

Comparative study on the structure-properties relationships of native and debranched rice starch

Physiochemical Properties of Resistant Starch and Its Enhancement Approaches in Rice

The effects of internal endosperm lipids on starch properties: Evidence from rice mutant starches

The amount and distribution of rice endosperm lipids can influence starch digestibility and nutritional properties of white rice. However, this aspect has been poorly investigated thus far. We investigated the digestion properties of five rice varieties and common rice having different lipid contents (8.1-24.2 g kg-1) showing that the lipid content is positively correlated with the resistant starch content and negatively correlated with digestion extent (C∞) and estimated glycemic index (eGI). After non-starch lipid (NSL) removal from selected high-lipid mutants (ALK3 and RS4), C∞ was significantly enhanced compared to native samples when digested by α-amylase, while this phenomenon was not observed in low-lipid rice (GZ93). When pancreatin was used, starch digestion was only delayed; triglycerides were gradually hydrolyzed by pancreatic lipase and the lipids-starch complex became no longer resistant to hydrolysis by α-amylase. These results indicated that rice endosperm lipids inhibited starch digestion, by transforming part of the starch into a slowly digestible starch fraction. High-lipid mutants also had a higher total amount of, and more bioaccessible, γ-oryzanol than low-lipid varieties. This study indicates that high-lipid white rice has great potential in designing functional rice-based foods, combining a relatively lower eGI and a high γ-oryzanol content.

Rice varieties with a high endosperm lipid content have reduced starch digestibility and increased γ-oryzanol bioaccessibility

To investigate the possibility of improving the quality of rice rich in resistant starch through operation of nonstarch polysaccharides, the high dietary fibre (7.24%) mutant cw and its wild‐type R7954 were selected to study the physiochemical characteristics of starch before and after removal of nonstarch polysaccharides. Results showed that hydrolysed or partially hydrolysed nonstarch polysaccharides in cw decreased the resistant starch content significantly, from 15.23% to 10.8%. Nonstarch polysaccharides had significant influences on the gelatinisation temperature, RVA parameters of R7954, but no significant influences on that of cw. For cw, removal of cellulose increased swelling power and adhesiveness, decreased the hardness significantly, from 0.3 to 0.23 N, while the resistant starch content was still as high as 13.72% and showed no significant difference from the wild type. This suggests that the influences of nonstarch polysaccharides on starch properties depend both on the type of rice and the nonstarch polysaccharides. Operation on nonstarch polysaccharides for obtaining rice with lower glycemic index is feasible, but operation on nonstarch polysaccharides may also be an alternative way of improving the palatability for rice high in resistant starch.

Dependence of physiochemical, functional and textural properties of high‐resistant starch rice on endogenous nonstarch polysaccharides

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Dependence of physiochemical, functional and textural properties of high‐resistant starch rice on endogenous nonstarch polysaccharides