Impact of molecular and crystalline structures on in vitro digestibility of waxy rice starches.
Impact of molecular and crystalline structures on in vitro digestibility of waxy rice starches.
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DOI：
10.1016/j.carbpol.2014.06.065
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发表时间：
2014-11
影响因子：
11.2
通讯作者：
Su-Yeon You;S. Lim;Ju Hun Lee;Hyun‐Jung Chung
中科院分区：
文献类型：
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作者：
Su-Yeon You;S. Lim;Ju Hun Lee;Hyun‐Jung Chung
研究了韩国6个品种（新善、东津、白垩、华善、忠白、博石）糯米淀粉的体外消化率、分子结构和晶体结构。糯米饭淀粉的分子量（Mw）在1.1 × 108g/mol ~ 2.2 × 108g/mol之间。忠白糯米淀粉的平均链长（24.3）和长支链（DP≥37）比例最高（20.7%），短支链（DP 6-12）比例最低（19.0%）。1047/1022的相对结晶度为38.9% ~ 41.1%，强度比为0.691 ~ 0.707。忠白胶化温度和胶化焓最高。忠白的糊化温度最高（70.7℃），挫折值最高（324 cP），最终粘度最高（943 cP），白垩的峰值粘度最高（1576 cP），破裂值最高（1031 cP）。忠白的快速消化淀粉（RDS）含量和预期血糖指数（eGI）较低，抗性淀粉（RS）含量较高，华顺的快速消化淀粉（RDS）含量和预期血糖指数（eGI）较高。新善（38.3%）和博谷（32.0%）的慢消化淀粉（SDS）含量显著高于其他品种（11.3 ~ 22.0%）。
Thein vitrodigestibility, molecular structure and crystalline structure of waxy rice starches isolated from six Korean cultivars (Shinsun, Dongjin, Baekok, Whasun, Chungbaek, and Bosuk) were investigated. The molecular weight (Mw) of waxy rice starches ranged from 1.1 × 108g/mol to 2.2 × 108g/mol. Chungbaek waxy rice starch had the highest average chain length (24.3) and proportion (20.7%) of long branch chains (DP ≥ 37), and the lowest proportion (19.0%) of short branch chains (DP 6–12) among the tested six waxy rice starches. The relative crystallinity and intensity ratio of 1047/1022 ranged from 38.9% to 41.1% and from 0.691 to 0.707, respectively. Chungbaek had the highest gelatinization temperature and enthalpy. Chungbaek had the highest pasting temperature (70.7 °C), setback (324 cP) and final viscosity (943 cP), whereas Baekok showed the highest peak viscosity (1576 cP) and breakdown (1031 cP). Chungbaek had lower rapidly digestible starch (RDS) content and expected glycemic index (eGI), and higher resistant starch (RS) content, whereas Whasun exhibited higher RDS content and eGI. The slowly digestible starch (SDS) content of Shinsun (38.3%) and Bokok (32.0%) was significantly higher than that of other cultivars (11.3–22.0%).