Starch structure and digestibility of rice high in resistant starch

文献类型: 外文期刊

第一作者: Shu, Xiaoli

作者: Shu, Xiaoli;Jiao, Guiai;Fitzgerald, Melissa A.;Yang, Chaozhu;Shu, Qingyao;Wu, Dianxing

作者机构:

关键词: rice;resistant starch;starch structure;digestibility;CHAIN FATTY-ACIDS;GLYCEMIC INDEX;DIETARY FIBER;LARGE-BOWEL;FOODS;POLYSACCHARIDES;AVAILABILITY;GLUCOSE;WHEAT

期刊名称:STARCH-STARKE ( 影响因子:2.741; 五年影响因子:3.112 )

ISSN:

年卷期:

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收录情况: SCI

摘要: Starch digestibility and starch structure of a high-resistant starch (RS) rice (RS111) was compared to that of a wild rice type (R7954). RS111 exhibited high RS content and incomplete starch hydrolysis in both cooked rice and retrograded rice flour. High IRS rice RS111 had a higher lambda(max) of absorbance and blue value of iodine-binding starch complex and contained a higher percentage of intermediate chains of amylopectin than R/954. X-ray diffraction pattern of IRS isolated from cooked high IRS rice displayed a mixture of B- and V-type that was more resistant to starch hydrolysis by alpha-amylase. Resistant starch in RS111 is composed mainly of linear amylose and some low-molecular-weight amylopectin.

分类号: TS21

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