In Vitro Digestibility and Predicted Glycemic Index of Chemically Modified Rice Starch by One-Step Reactive Extrusion

被引：18
作者：
Cai, Canxin [1 ,2 ]
Tian, Yaoqi [1 ,2 ]
Yu, Zhiwei [3 ]
Sun, Chunrui [4 ]
Jin, Zhengyu [1 ,2 ]
机构：
[1] Jiangnan Univ, State Key Lab Food Sci & Technol, Wuxi 214122, Jiangsu, Peoples R China
[2] Jiangnan Univ, Sch Food Sci & Technol, Wuxi 214122, Jiangsu, Peoples R China
[3] Wuxi Childrens Hosp, Dept Pediat, Wuxi 214023, Jiangsu, Peoples R China
[4] Zhucheng Xingmao Corn Developing Co Ltd, Weifang 262200, Peoples R China
来源：
STARCH-STARKE | 2020年 / 72卷 / 1-2期
基金：
中国国家自然科学基金;
关键词：
chemical modification; predicted glycemic index; reactive extrusion; starch digestibility; PHYSICOCHEMICAL PROPERTIES; AMYLOSE; WAXY; HYDROLYSIS; PREVENTION; CORN;
D O I：
10.1002/star.201900012
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
The in vitro digestibility of chemically modified rice starch by one-step reactive extrusion (REX) via esterification, acetylation, hydroxypropylation, and cross-linking or dual-modification (hydroxypropylation-cross-linking and acetylation-cross-linking) is investigated. After REX processing, pasting viscosity is decreased, while the viscosity of esterification samples is lower than that of cross-linking samples. Molecular structure analysis suggests that the degradation of starch molecules is retarded by esterification whereas enhanced by cross-linking. Dual modification (hydroxypropylation and phosphorylation, hydroxypropylation-cross-linking (HP-CL) sample) involving hydroxypropylation and phosphorylation (HP-CL sample) is more conducive to preventing enzyme hydrolysis than the other modifications. HP-CL sample achieves the lowest predicted glycemic index (pGI) value (88.1) and the highest RS content (15.3%). Thus, the one-step REX is a useful method for reducing rice starch digestibility or pGI value.
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页数：11
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