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Insights into the multi-scale structure and digestibility of heat-moisture treated rice starch
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Wang, Hongwei, Liu, Yufan, Chen, Ling, Li, Xiaoxi, Wang, Jun and Xie, Fengwei (2018) Insights into the multi-scale structure and digestibility of heat-moisture treated rice starch. Food Chemistry, 242 . pp. 323-329. doi:10.1016/j.foodchem.2017.09.014
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Official URL: http://dx.doi.org/10.1016/j.foodchem.2017.09.014
Abstract
The digestibility and structural changes of rice starch induced by heat-moisture treatment (HMT) were investigated, and the relationships among the moisture content–starch structure–starch digestibility were revealed. HMT could simultaneously disorder and reassemble the rice starch molecules across multi-scale lengths and convert some fractions of rapidly-digestible starch (RDS) into slowly-digestible starch (SDS) and resistant starch (RS). In particular, the HMT rice starch with less than 30% moisture content showed a higher SDS + RS content (25.0%). During HMT, SDS and RS were preferably formed by the degraded starch molecules with Mw between 4 × 105 and 4 × 106 g/mol, single helices and amylose-lipids complexes that were formed by degraded starch chains with higher thermal stability and crystalline lamellae with greater thicknesses. Thus, our research suggests a potential approach using HMT to control the digestion of starch products with desired digestibility.
| Item Type: | Journal Article | ||||||||||||||||||||||||||||||||||||
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| Subjects: | Q Science > QP Physiology T Technology > TX Home economics |
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| Divisions: | Faculty of Science, Engineering and Medicine > Engineering > WMG (Formerly the Warwick Manufacturing Group) | ||||||||||||||||||||||||||||||||||||
| Library of Congress Subject Headings (LCSH): | Rice, Starch, Digestion | ||||||||||||||||||||||||||||||||||||
| Journal or Publication Title: | Food Chemistry | ||||||||||||||||||||||||||||||||||||
| Publisher: | Elsevier BV | ||||||||||||||||||||||||||||||||||||
| ISSN: | 0308-8146 | ||||||||||||||||||||||||||||||||||||
| Official Date: | 1 March 2018 | ||||||||||||||||||||||||||||||||||||
| Dates: |
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| Volume: | 242 | ||||||||||||||||||||||||||||||||||||
| Page Range: | pp. 323-329 | ||||||||||||||||||||||||||||||||||||
| DOI: | 10.1016/j.foodchem.2017.09.014 | ||||||||||||||||||||||||||||||||||||
| Status: | Peer Reviewed | ||||||||||||||||||||||||||||||||||||
| Publication Status: | Published | ||||||||||||||||||||||||||||||||||||
| Access rights to Published version: | Restricted or Subscription Access | ||||||||||||||||||||||||||||||||||||
| RIOXX Funder/Project Grant: |
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