Slow Digestion Properties of Rice Different in Resistant Starch

被引：64
作者：
Shu, Xiaoli [1 ,2 ]
Jia, Limeng [1 ,2 ]
Ye, Hongxia [1 ,2 ]
Li, Chengdao [3 ]
Wu, Dianxing [1 ,2 ]
机构：
[1] Zhejiang Univ, State Key Lab Rice Biol, Hangzhou 310029, Zhejiang, Peoples R China
[2] Zhejiang Univ, Inst Nucl Agr Sci, IAEA Collaborating Ctr, Key Lab,Chinese Minist Agr Nucl Agr Sci, Hangzhou 310029, Zhejiang, Peoples R China
[3] Govt Western Australia, Dept Agr & Food, S Perth, WA 6151, Australia
来源：
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY | 2009年 / 57卷 / 16期
基金：
美国国家科学基金会;
关键词：
Slow digestion; rice; resistant starch; starch structure; AMYLOPECTIN FINE-STRUCTURE; IN-VITRO; LIPID COMPLEXES; CHAIN-LENGTH; AMYLOSE CONTENT; GLYCEMIC INDEX; DIGESTIBILITY; VARIETIES; ENZYME; SUSCEPTIBILITY;
D O I：
10.1021/jf900988h
中图分类号：
S [农业科学];
学科分类号：
09 ;
摘要：
The hydrolysis of starch is a key factor for controlling the glycemic index (GI). Slow digestion properties of starch lead to slower glucose release and lower glycemic response. Food with high resistant starch (RS) possesses great value for controlling the GI. To elucidate the factors that play a role in slow digestibility, seven rice mutants different in RS contents were selected for comparative studies. The degree of hydrolysis showed highly significant correlation with RS, apparent amylose content (AAC), lipid content (LC), and other starch physiochemical properties in all these materials with different RS contents. The rate of in vitro digestible starch correlated positively with RS, whereas digestibility was affected mostly by lipid content for those mutants with similar RS. Starch-lipid complexes and short chains with degrees of polymerization (DP) of 8-12 strongly influenced starch digestion. The integrity of aggregated starch and the number of round starch granules might influence the digestibility of starch directly.
引用
收藏
页码：7552 / 7559
页数：8
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