Correlation between in vitro starch digestibility and starch structure/physicochemical properties in rice
Jie Ouyang1, Chutao Wang1, Qianlong Huang1
1Chongqing Academy of Agricultural Sciences, Chongqing 401329, China; Chongqing Zhongyi Seed Industry Co., Ltd, Chongqing 400060, China; Chongqing Key Laboratory of Hybrid Rice Breeding, Chongqing 400060, China.
International Journal of Biological Macromolecules
|February 21, 2024
Summary
Resistant starch (RS) in rice, crucial for health, varies with rice variety. Starch structure and properties significantly influence RS content, aiding in developing high-RS rice for improved nutrition.
Area of Science:
- Food Science
- Nutritional Science
- Agricultural Science
Background:
- Natural resistant starch (RS) in rice offers health benefits.
- Rice starch structure and physicochemical properties affect RS concentration.
- Understanding these factors is key for developing healthier rice varieties.
Purpose of the Study:
- To investigate the native starch structures and physicochemical properties of three rice varieties (QR, BR58, BR50).
- To determine the relationship between these properties and in vitro digestibility.
- To identify factors influencing resistant starch content in rice.
Main Methods:
- Analysis of starch granule morphology (shape, oval granules, pinholes).
- Determination of amylose and RS content for each variety.
- Characterization of starch properties (molecular weight, chain length, branching, pasting, thermal).
- Pearson's correlation analysis to link properties with RS content.
Main Results:
- Rice varieties differed in starch granule morphology, amylose, and RS content (QR: low-amylose/low-RS; BR58: low-amylose/high-RS; BR50: high-amylose/high-RS).
- All starches showed A-type diffraction patterns but varied in molecular characteristics and thermal properties.
- RS content positively correlated with specific parameters (AAC, Mw/Mn, Mz/Mn, peak 3, B, PTime, Tp) and negatively with others (Mn, peak 2, DB, PV, BD).
Conclusions:
- Rice starch structure and physicochemical properties are critical determinants of resistant starch content.
- Specific molecular and thermal properties correlate with RS levels, providing targets for breeding.
- Findings support the development of high-RS rice varieties for enhanced human health benefits.
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