Starch structure and digestibility of rice high in resistant starch
Starch digestibility and starch structure of a high‐resistant starch (RS) rice (RS111) was compared to that of a wild rice type (R7954). RS111 exhibited high RS content and incomplete starch hydrolysis in both cooked rice and retrograded rice flour. High RS rice RS111 had a higher λmax of absorbance...
| Autores principales: | , , , , , |
|---|---|
| Formato: | Journal Article |
| Lenguaje: | Inglés |
| Publicado: |
Wiley
2006
|
| Materias: | |
| Acceso en línea: | https://hdl.handle.net/10568/166574 |
| Sumario: | Starch digestibility and starch structure of a high‐resistant starch (RS) rice (RS111) was compared to that of a wild rice type (R7954). RS111 exhibited high RS content and incomplete starch hydrolysis in both cooked rice and retrograded rice flour. High RS rice RS111 had a higher λmax of absorbance and blue value of iodine‐binding starch complex and contained a higher percentage of intermediate chains of amylopectin than R/954. X‐ray diffraction pattern of RS isolated from cooked high RS rice displayed a mixture of B‐ and V‐type that was more resistant to starch hydrolysis by alpha‐amylase. Resistant starch in RS111 is composed mainly of linear amylose and some low‐molecular‐weight amylopectin. |
|---|