TY - JOUR
T1 - Structural and physicochemical properties of native starches and non-digestible starch residues from Korean rice cultivars with different amylose contents
AU - Park, Jiyoung
AU - Oh, Sea Kwan
AU - Chung, Hyun Jung
AU - Park, Hyun Jin
N1 - Funding Information:
We thank the Korean Rural Development Administration ( PJ011253022019 ) for financial support.
Publisher Copyright:
© 2019 Elsevier Ltd
PY - 2020/5
Y1 - 2020/5
N2 - In this study, rice starches from four cultivars: Baegokchal (BOC), Ilmi (IM), Mimyeon (MM), and Dodamssal (DDS), were studied in terms of their physicochemical and structural features. Native starches (NS) from MM and DDS showed high amylose content and low rapidly digestible starch, as well as high slowly digestible starch and resistant starch (RS) ratios. To elucidate the characteristics of RS in rice, non-digestible starches (NDS) were isolated from NS from each cultivar. The starch crystallinity of BOC, IM, and MM showed an A-type X-ray diffractometry pattern; however, DDS granules displayed a C-type crystallinity pattern with a predominant B-type. DDS starch granules had a convex spherical shape, whereas BOC, IM, and MM starch granules had a polygonal shape. All starches from IM and BOC were hydrolyzed, with no NDS residues remaining. The NDS from MM and DDS, which are high-amylose cultivars, showed a lower molecular weight, longer average amylopectin chain length, and lower viscosity than NS. DDS had the lowest digestibility, highest RS content, and showed potential for use as a source of starch for weight loss and hypoglycemic effects owing to its low glycemic index. The low viscosity of DDS can potentially be exploited for its use as a daily dietary component through the development of suitable processing methods for products such as rice noodles.
AB - In this study, rice starches from four cultivars: Baegokchal (BOC), Ilmi (IM), Mimyeon (MM), and Dodamssal (DDS), were studied in terms of their physicochemical and structural features. Native starches (NS) from MM and DDS showed high amylose content and low rapidly digestible starch, as well as high slowly digestible starch and resistant starch (RS) ratios. To elucidate the characteristics of RS in rice, non-digestible starches (NDS) were isolated from NS from each cultivar. The starch crystallinity of BOC, IM, and MM showed an A-type X-ray diffractometry pattern; however, DDS granules displayed a C-type crystallinity pattern with a predominant B-type. DDS starch granules had a convex spherical shape, whereas BOC, IM, and MM starch granules had a polygonal shape. All starches from IM and BOC were hydrolyzed, with no NDS residues remaining. The NDS from MM and DDS, which are high-amylose cultivars, showed a lower molecular weight, longer average amylopectin chain length, and lower viscosity than NS. DDS had the lowest digestibility, highest RS content, and showed potential for use as a source of starch for weight loss and hypoglycemic effects owing to its low glycemic index. The low viscosity of DDS can potentially be exploited for its use as a daily dietary component through the development of suitable processing methods for products such as rice noodles.
KW - High amylose
KW - Resistant starch
KW - Rice cultivars
KW - Starch property
UR - http://www.scopus.com/inward/record.url?scp=85076629896&partnerID=8YFLogxK
U2 - 10.1016/j.foodhyd.2019.105544
DO - 10.1016/j.foodhyd.2019.105544
M3 - Article
AN - SCOPUS:85076629896
SN - 0268-005X
VL - 102
JO - Food Hydrocolloids
JF - Food Hydrocolloids
M1 - 105544
ER -