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 ISSN 0308-8146.
Preview |
PDF
WRAP-insights-multi-structure-Xie-2018.pdf - Accepted Version - Requires a PDF viewer. Available under License Creative Commons Attribution Non-commercial No Derivatives 4.0. Download (1MB) | Preview |
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 |
|---|---|
| Subjects: | Q Science > QP Physiology T Technology > TX Home economics |
| 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: | Date Event 1 March 2018 Published 7 September 2017 Available 4 September 2017 Accepted |
| 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 |
| Date of first compliant deposit: | 8 March 2019 |
| Date of first compliant Open Access: | 8 March 2019 |
| RIOXX Funder/Project Grant: | Project/Grant ID RIOXX Funder Name Funder ID U1501214 Guangdong Joint Foundation Key Project UNSPECIFIED 2016YFD04012021 National Basic Research Program of China (973 Program) UNSPECIFIED 2014YT02S029 YangFan Innovative and Entrepreneurial Research Team Project UNSPECIFIED 2014A2FC217 The Key R&D Projects of Zhongshan UNSPECIFIED 2014B090904047 The R&D Projects of Guangdong Province UNSPECIFIED 201607010109 Guangzhou Science and Technology Program key projects 2015KTSCX006 The Innovative Projects for Universities in Guangdong Province UNSPECIFIED 2015ZZ106 [MEPRC] Ministry of Education of the People's Republic of China |
| URI: | https://wrap.warwick.ac.uk/114210/ |
Request changes or add full text files to a record
Repository staff actions (login required)
 |
View Item |