Starch structure and digestibility of rice high in resistant starch

被引：28

作者：

Shu, Xiaoli

Jiao, Guiai

Fitzgerald, Melissa A.

Yang, Chaozhu

Shu, Qingyao

Wu, Dianxing ^{[1
]}

机构：

[1] Zhejiang Univ, State Key Lab Rice Biol, IAEA Collaborat Ctr, Hangzhou 310029, Peoples R China

[2] China Natl Rice Res Inst, Hangzhou 310006, Peoples R China

[3] Int Rice Res Inst, Grain Qual & Nutr Ctr, Manila, Philippines

来源：

STARCH-STARKE | 2006年 / 58卷 / 08期

关键词：

rice; resistant starch; starch structure; digestibility;

D O I：

10.1002/star.200600501

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

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.

引用

页码：411 / 417

页数：7

共 31 条

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