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Related Experiment Video

Updated: Jan 25, 2026

Multipronged Phenotyping Approaches to Characterize Sugarcane Root Systems

Multipronged Phenotyping Approaches to Characterize Sugarcane Root Systems

Published on: August 17, 2022

Key structural characteristics enhancing digestion resistance in rice starch-sugarcane polyphenols complexes.

Zhang Tong¹, Li Jia-Jiong¹, Fu Xiong²

¹School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China.

|January 23, 2026

Summary

Sugarcane polyphenols (SPE) modify rice starch structure, increasing resistant starch content. This process delays digestion by forming enzyme-resistant V-type structures, offering a natural way to manage blood sugar.

Keywords:

Digestion resistant Multi-scale structure Rice starch Sugarcane polyphenols

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Area of Science:

Food Science
Biochemistry
Nutritional Science

Background:

Sugarcane polyphenols (SPE) show potential in mitigating hyperglycemia.
SPE's effect on starch digestion and structural changes requires clarification.

Purpose of the Study:

Investigate SPE's impact on rice starch (RCS) structure, properties, and digestibility.
Elucidate the mechanism by which SPE affects starch digestion.

Main Methods:

Analysis of multi-scale structure and physicochemical properties of RCS-SPE complexes.
Assessment of time-dependent starch digestibility in the presence of SPE.

Main Results:

SPE reduced swelling power, gelatinization enthalpy, and short-range order.
SPE disrupted native starch crystallinity, promoting V-type crystal formation and increasing solubility.
A 12.03% increase in resistant starch was observed with 30% SPE addition.

Conclusions:

SPE alters RCS structure, enhancing resistant starch formation.
Digestion delay is primarily due to reduced enzymatic accessibility via V-type structures, not enzyme inhibition.
This approach offers a natural dietary strategy for blood sugar regulation and byproduct valorization.