TY - JOUR
T1 - Impact of molecular and crystalline structures on in vitro digestibility of waxy rice starches
AU - You, Su Yeon
AU - Lim, Seung Taik
AU - Lee, Ju Hun
AU - Chung, Hyun Jung
N1 - Funding Information:
This work was carried out with the support of the Cooperative Research Program for Agriculture Science and Technology Development (Project No. PJ009779 ) of the Rural Development Administration, Republic of Korea .
PY - 2014/11/4
Y1 - 2014/11/4
N2 - The in vitro digestibility, molecular structure and crystalline structure of waxy rice starches isolated from six Korean cultivars (Shinsun, Dongjin, Baekok, Whasun, Chungbaek, and Bosuk) were investigated. The molecular weight (Mw) of waxy rice starches ranged from 1.1 × 108 g/mol to 2.2 × 108 g/mol. Chungbaek waxy rice starch had the highest average chain length (24.3) and proportion (20.7%) of long branch chains (DP ≥ 37), and the lowest proportion (19.0%) of short branch chains (DP 6-12) among the tested six waxy rice starches. The relative crystallinity and intensity ratio of 1047/1022 ranged from 38.9% to 41.1% and from 0.691 to 0.707, respectively. Chungbaek had the highest gelatinization temperature and enthalpy. Chungbaek had the highest pasting temperature (70.7 °C), setback (324 cP) and final viscosity (943 cP), whereas Baekok showed the highest peak viscosity (1576 cP) and breakdown (1031 cP). Chungbaek had lower rapidly digestible starch (RDS) content and expected glycemic index (eGI), and higher resistant starch (RS) content, whereas Whasun exhibited higher RDS content and eGI. The slowly digestible starch (SDS) content of Shinsun (38.3%) and Bokok (32.0%) was significantly higher than that of other cultivars (11.3-22.0%).
AB - The in vitro digestibility, molecular structure and crystalline structure of waxy rice starches isolated from six Korean cultivars (Shinsun, Dongjin, Baekok, Whasun, Chungbaek, and Bosuk) were investigated. The molecular weight (Mw) of waxy rice starches ranged from 1.1 × 108 g/mol to 2.2 × 108 g/mol. Chungbaek waxy rice starch had the highest average chain length (24.3) and proportion (20.7%) of long branch chains (DP ≥ 37), and the lowest proportion (19.0%) of short branch chains (DP 6-12) among the tested six waxy rice starches. The relative crystallinity and intensity ratio of 1047/1022 ranged from 38.9% to 41.1% and from 0.691 to 0.707, respectively. Chungbaek had the highest gelatinization temperature and enthalpy. Chungbaek had the highest pasting temperature (70.7 °C), setback (324 cP) and final viscosity (943 cP), whereas Baekok showed the highest peak viscosity (1576 cP) and breakdown (1031 cP). Chungbaek had lower rapidly digestible starch (RDS) content and expected glycemic index (eGI), and higher resistant starch (RS) content, whereas Whasun exhibited higher RDS content and eGI. The slowly digestible starch (SDS) content of Shinsun (38.3%) and Bokok (32.0%) was significantly higher than that of other cultivars (11.3-22.0%).
KW - Crystalline structure
KW - In vitro digestibility
KW - Molecular structure
KW - Waxy rice starch
UR - http://www.scopus.com/inward/record.url?scp=84904277781&partnerID=8YFLogxK
U2 - 10.1016/j.carbpol.2014.06.065
DO - 10.1016/j.carbpol.2014.06.065
M3 - Article
C2 - 25129802
AN - SCOPUS:84904277781
SN - 0144-8617
VL - 112
SP - 729
EP - 735
JO - Carbohydrate Polymers
JF - Carbohydrate Polymers
ER -