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Improving the in vitro digestibility of rice starch by thermomechanically assisted complexation with guar gum

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He, Hai, Chi, Chengdeng, Xie, Fengwei, Li, Xiaoxi, Liang, Yi and Chen, Ling (2020) Improving the in vitro digestibility of rice starch by thermomechanically assisted complexation with guar gum. Food Hydrocolloids, 102 . 105637. doi:10.1016/j.foodhyd.2019.105637

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Official URL: https://doi.org/10.1016/j.foodhyd.2019.105637

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Abstract

The effects of thermomechanical treatment and guar gum (GG) addition on the in vitro digestibility of rice starch have been investigated. Rice starch added with GG at concentrations of 0, 0.025, 0.05, 0.075, or 0.10 g/100 g (wet basis) was subject to a micro-extrusion process. The in vitro digestibility, predicted glycemic index (pGI), and multi-scale structures (granule, lamellar, crystalline, and molecular structures) were examined. Micro-extruded rice starch (MERS) with GG presented reduced digestion rate and pGI, a higher degree of structural ordering, and altered crystalline, single-helical and double-helical structures. Using Pearson correlation analysis, the relationships among extrusion, the molecular interaction and multi-scale structure, and the digestibility were established. The content of resistant components (RC) was positively correlated with crystallinity (r = 0.836, p < 0.05), fractal dimension (r = 0.966, p < 0.05), A-type crystallinity (r = 0.954, p < 0.01), V-type crystallinity (r = 0.987, p < 0.05), R 1045 / 1022 (r = 0.987, p < 0.05), single-helix content (r = 0.897, p < 0.05), and double-helix content (r = 0.991, p < 0.01); and was negatively correlated with pGI (r = −0.947, p < 0.05). Overall, this study showed that thermomechanical treatment assisted the complexation of GG with starch, which could be an effective means to improve the resistant properties of rice starch.

Item Type: Journal Article
Subjects: Q Science > QP Physiology
T Technology > TP Chemical technology
T Technology > TX Home economics
Divisions: Faculty of Science > WMG (Formerly the Warwick Manufacturing Group)
SWORD Depositor: Library Publications Router
Library of Congress Subject Headings (LCSH): Starch -- Metabolism, Guar gum , Food -- Carbohydrate content, Digestion
Journal or Publication Title: Food Hydrocolloids
Publisher: Elsevier
ISSN: 0268-005X
Official Date: May 2020
Dates:
DateEvent
May 2020Published
2 January 2020Available
30 December 2019Accepted
Date of first compliant deposit: 15 January 2020
Volume: 102
Article Number: 105637
DOI: 10.1016/j.foodhyd.2019.105637
Status: Peer Reviewed
Publication Status: Published
Access rights to Published version: Restricted or Subscription Access
RIOXX Funder/Project Grant:
Project/Grant IDRIOXX Funder NameFunder ID
U1501214[NSFC] National Natural Science Foundation of Chinahttp://dx.doi.org/10.13039/501100001809
31871751[NSFC] National Natural Science Foundation of Chinahttp://dx.doi.org/10.13039/501100001809
No.201804020036Key Technologies Research and Development Program of Guangzhouhttp://dx.doi.org/10.13039/501100013068
2014YT02S02Government of Guangdong Provincehttp://dx.doi.org/10.13039/501100002912
798225Horizon 2020 Framework Programmehttp://dx.doi.org/10.13039/100010661

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