Digestibility and physicochemical properties of rice (Oryza sativa L.) flours and starches differing in amylose content
Digestibility and physicochemical properties of rice (Oryza sativa L.) flours and starches differing in amylose content
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直链淀粉含量不同的大米 (Oryza sativa L.) 粉和淀粉的消化率和理化特性
DOI：
10.1016/j.carbpol.2011.07.017
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发表时间：
2011-10
影响因子：
11.2
通讯作者：
Shi Yongcheng
中科院分区：
文献类型：
--
作者：
Zhu Lijia;Liu Qiaoquan;Wilson Jeff D.;Gu Minghong;Shi Yongcheng
研究了直链淀粉含量（AC）在1.7 ~ 55.4%之间的4种大米样品的淀粉消化率，其中包括一种新开发的高直链淀粉大米。采用体外酶解淀粉法和AOAC法测定样品中快速消化淀粉（RDS）、慢消化淀粉（SDS）、抗性淀粉（RS）和总膳食纤维（TDF）含量与AC的相关性。随着AC含量的增加，SDS含量降低，RS和TDF含量升高。低直链淀粉水稻（AC=16.1%）淀粉颗粒呈弱结晶结构，尽管AC含量高于糯稻，但RS和TDF含量较低。淀粉的消化率与颗粒大小和结晶度无关。新制备的高直链大米淀粉具有明显的b型x射线衍射特征，支链淀粉长链比例高，糊化温度高，淀粉颗粒呈半复合状，具有较强的酶切抗性。
Digestibility of starches in four rice samples with amylose content (AC) from 1.7 to 55.4%, including a newly developed high-amylose rice, was investigated. An in vitro enzymatic starch digestion method and an AOAC method were applied to correlate rapidly digestible starch (RDS), slowly digestible starch (SDS), resistant starch (RS), and total dietary fiber (TDF) content with the AC in the samples. SDS content decreased and RS and TDF content increased with the increase in AC. The low-amylose rice (AC=16.1%) had starch granules with weak crystalline structure and was lower in RS and TDF content even though it had a higher AC compared to waxy rice. The digestibility of the starches was not correlated with granule size or degree of crystallinity. The newly developed high-amylose rice starch exhibited a predominant B-type X-ray diffraction pattern, a great proportion of long chains in amylopectin, high gelatinization temperature, and semi-compound starch granules which are attributed to its increased resistance to enzyme digestion.
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影响因子：
2.8
作者：
J. A. Rendleman
通讯作者：
J. A. Rendleman
影响因子：
11.2
作者：
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通讯作者：
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影响因子：
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作者：
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通讯作者：
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影响因子：
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作者：
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通讯作者：
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影响因子：
2.3
作者：
Riley, CK;Wheatley, AO;Asemota, HN
通讯作者：
Asemota, HN