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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.

Food Chemistry
|January 23, 2026
PubMed
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 resistantMulti-scale structureRice starchSugarcane polyphenols

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