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Impact of molecular and crystalline structures on in vitro digestibility of waxy rice starches

Authors
You, Su-YeonLim, Seung-TaikLee, Ju HunChung, Hyun-Jung
Issue Date
4-11월-2014
Publisher
ELSEVIER SCI LTD
Keywords
Waxy rice starch; Molecular structure; Crystalline structure; In vitro digestibility
Citation
CARBOHYDRATE POLYMERS, v.112, pp.729 - 735
Indexed
SCIE
SCOPUS
Journal Title
CARBOHYDRATE POLYMERS
Volume
112
Start Page
729
End Page
735
URI
https://scholar.korea.ac.kr/handle/2021.sw.korea/96797
DOI
10.1016/j.carbpol.2014.06.065
ISSN
0144-8617
Abstract
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 (M-w) of waxy rice starches ranged from 1.1 x 10(8) g/mol to 2.2 x 10(8) 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 degrees 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%). (C) 2014 Elsevier Ltd. All rights reserved.
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