Endogenous rice endosperm hemicellulose slows in vitro starch digestibility
Endogenous rice endosperm hemicellulose slows in vitro starch digestibility
复制标题
内源水稻胚乳半纤维素减慢体外淀粉消化率
DOI：
10.1111/ijfs.13988
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发表时间：
2018-11
影响因子：
3.3
通讯作者：
Shu Xiaoli
中科院分区：
文献类型：
--
作者：
Sun Jian;Fu Ji;Wang Yin;Ye Hongxia;Wu Dianxing;Shu Xiaoli
半纤维素是源自水稻胚乳细胞壁的主要非淀粉多糖，对淀粉在食物基质中的消化率有很大影响。采用半纤维素处理3个总膳食纤维含量不同的水稻品种，进行了a-淀粉酶体外淀粉消化试验。去除半纤维素酶可显著促进淀粉消化，且影响程度因品种而异。表观直链淀粉和总膳食纤维含量高的品种cw的影响更为明显，而对粳稻的影响可以忽略不计。内源性半纤维素通过与直链淀粉和支链淀粉相互作用，特别是与长链支链淀粉相互作用，减缓了大米的体外淀粉消化率。非淀粉多糖，包括半纤维素，可以在大米中定制，以改变可消化的碳水化合物含量；但要充分了解非淀粉多糖与淀粉的相互作用及其对籽粒品质的影响，还需要更多的研究。
Hemicellulose, the primary non-starch polysaccharide originating from cell walls of rice endosperm, greatly influences the digestibility of starch in food matrix. Three rice varieties differing in total dietary fibre content were treated with hemicellulose and in vitro starch digestion with a-amylase was conducted. Removing the hemicellulase significantly promoted starch digestion, and the magnitude of the impact was dependent on rice variety. The impact was more pronounced in variety cw high in apparent amylose and total dietary fibre content, while was negligible on the japonica rice Nipponbare. Endogenous hemicellulose slowed in vitro starch digestibility in rice by interacting with amylose and amylopectin, particularly with the long chain amylopectins, inherent existing and during the cooking process. Non-starch polysaccharides, including hemicellulose, can be tailored in rice to modify the digestible carbohydrate content; however, more research is required to fully understand the interactions between non-starch polysaccharides and starch and their influences on grain quality.
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影响因子：
6.1
作者：
Genyi Zhang;Maghaydah Sofyan;B. Hamaker
通讯作者：
Genyi Zhang;Maghaydah Sofyan;B. Hamaker
影响因子：
3.7
作者：
Marcotuli I;Houston K;Waugh R;Fincher GB;Burton RA;Blanco A;Gadaleta A
通讯作者：
Gadaleta A
DOI：
10.1111/j.1467-789x.2012.01011.x
发表时间：
2012-10
期刊：
Obesity reviews : an official journal of the International Association for the Study of Obesity
影响因子：
--
作者：
Blaak EE;Antoine JM;Benton D;Björck I;Bozzetto L;Brouns F;Diamant M;Dye L;Hulshof T;Holst JJ;Lamport DJ;Laville M;Lawton CL;Meheust A;Nilson A;Normand S;Rivellese AA;Theis S;Torekov SS;Vinoy S
通讯作者：
Vinoy S
影响因子：
11.2
作者：
Shi, XH;BeMiller, JN
通讯作者：
BeMiller, JN
纤维素、木质素和半纤维素对大米淀粉回生的影响
影响因子：
0.6
作者：
Zhong, Yejun;Zhong, Junzhen;Luo, Shunjing;Liu, Wei
通讯作者：
Liu, Wei