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: | , , , , , |
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| Formato: | Journal Article |
| Lenguaje: | Inglés |
| Publicado: |
Wiley
2006
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| Materias: | |
| Acceso en línea: | https://hdl.handle.net/10568/166574 |
| _version_ | 1855513410683273216 |
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| author | Shu, Xiaoli Jiao, Guiai Fitzgerald, Melissa A. Yang, Chaozhu Shu, Qingyao Wu, Dianxing |
| author_browse | Fitzgerald, Melissa A. Jiao, Guiai Shu, Qingyao Shu, Xiaoli Wu, Dianxing Yang, Chaozhu |
| author_facet | Shu, Xiaoli Jiao, Guiai Fitzgerald, Melissa A. Yang, Chaozhu Shu, Qingyao Wu, Dianxing |
| author_sort | Shu, Xiaoli |
| collection | Repository of Agricultural Research Outputs (CGSpace) |
| description | 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. |
| format | Journal Article |
| id | CGSpace166574 |
| institution | CGIAR Consortium |
| language | Inglés |
| publishDate | 2006 |
| publishDateRange | 2006 |
| publishDateSort | 2006 |
| publisher | Wiley |
| publisherStr | Wiley |
| record_format | dspace |
| spelling | CGSpace1665742024-12-19T14:11:37Z Starch structure and digestibility of rice high in resistant starch Shu, Xiaoli Jiao, Guiai Fitzgerald, Melissa A. Yang, Chaozhu Shu, Qingyao Wu, Dianxing starch digestibility structure hydrolysis amylopectin 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. 2006-08 2024-12-19T12:56:24Z 2024-12-19T12:56:24Z Journal Article https://hdl.handle.net/10568/166574 en Wiley Shu, Xiaoli; Jiao, Guiai; Fitzgerald, Melissa A.; Yang, Chaozhu; Shu, Qingyao and Wu, Dianxing. 2006. Starch structure and digestibility of rice high in resistant starch. Starch Stärke, Volume 58 no. 8 p. 411-417 |
| spellingShingle | starch digestibility structure hydrolysis amylopectin Shu, Xiaoli Jiao, Guiai Fitzgerald, Melissa A. Yang, Chaozhu Shu, Qingyao Wu, Dianxing Starch structure and digestibility of rice high in resistant starch |
| title | Starch structure and digestibility of rice high in resistant starch |
| title_full | Starch structure and digestibility of rice high in resistant starch |
| title_fullStr | Starch structure and digestibility of rice high in resistant starch |
| title_full_unstemmed | Starch structure and digestibility of rice high in resistant starch |
| title_short | Starch structure and digestibility of rice high in resistant starch |
| title_sort | starch structure and digestibility of rice high in resistant starch |
| topic | starch digestibility structure hydrolysis amylopectin |
| url | https://hdl.handle.net/10568/166574 |
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