Identifying key attributes contributing to resistant starch levels in rice: A comparison of raw and cooked forms

文献类型： 外文期刊

第一作者： Qiang, Runrun

作者： Qiang, Runrun;Zhu, Guoxu;Diao, Bingqian;Ding, Mengru;Song, Jianguo;Ruan, Xinxin;Ali, Asif;Wu, Xianjun;Chen, Xiaoqiong;Qiang, Runrun;Saleem, Saira;Song, Deming

作者机构：

关键词： Amylose content; Chalkiness; Resistant starch; Starch characteristics; Crystallinity; Swelling power

期刊名称：JOURNAL OF FOOD COMPOSITION AND ANALYSIS （ 影响因子：4.6； 五年影响因子：4.6 ）

ISSN： 0889-1575

年卷期： 2025 年 140 卷

页码：

收录情况： SCI

摘要： A high level of resistant starch (RS) in the diet helps in controlling excessive blood sugar. RS content varies in raw samples compared to cooked rice. In this study, we investigated the starch properties in four cultivars e.g., 'Wentangmi' (WTM), 'Yixiangyou2115' (YXY2115), 'Doongara' (DGR), and 'Sanhuangzhan' (SHZ). Results revealed that apparent amylose remains unchanged in cooked rice. Crude fat contents vary between cooked and raw rice, while protein remains unchanged. The correlation analysis showed GT, consistence viscosity, B1 and B3 chain significantly contributed to RS formation in raw rice, with correlation coefficients (of 0.891, 0.851, 0.998, and 0.952), respectively. In cooked rice, factors contributing to RS formation partly differed from raw rice. Amylose content, GC, GT, hardness, and peak 3 showed a correlation with 0.999, 0.958, 0.968, 0.975, and 0.836 values, respectively. This study helps in investigating correlation indicators and properties along with used in designing breeding approaches to increase RS content in cultivars.

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