Physiochemical properties of rice with contrasting resistant starch content

Yi Ding; Jiajia Huang; Ning Zhang; Søren Kjærsgaard Rasmussen; Dianxing Wu; Xiaoli Shu

doi:10.1016/j.jcs.2019.102815

Physiochemical properties of rice with contrasting resistant starch content

Yi Ding, Jiajia Huang, Ning Zhang, Søren Kjærsgaard Rasmussen, Dianxing Wu, Xiaoli Shu

Plante- og Jordvidenskab

Abstract

RS2 and RS3 are two of the main resistant starch types in food, and the primary types found in raw and cooked rice respectively. To elucidate the physiochemical determinants for RS2 and RS3 content in rice, this study investigated the fine amylopectin structure, starch granules morphologies and starch pasting properties of nine different rice accessions. The results revealed that not all the accessions showed a decrease in resistant starch after cooking and cooling. Granular size, paste properties, fb1 and fb3 showed a significant negative correlation with RS3, whereas fa showed a significant positive correlation with RS3. RS2 had no significant correlation with granular size, but did have a significant positive correlation with HPV, CPV and fb2. Different rice types could be distinguished by the fine amylopectin structure of DP6-12 and DP13-24 chains. Taken together fa, fb2 and HPV and CPV values may have the potential to be used as indices for distinguishing or characterising rice with different RS2 and RS3 contents.

Originalsprog	Engelsk
Artikelnummer	102815
Tidsskrift	Journal of Cereal Science
Vol/bind	89
Sider (fra-til)	1-7
ISSN	0733-5210
DOI	https://doi.org/10.1016/j.jcs.2019.102815
Status	Udgivet - sep. 2019

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10.1016/j.jcs.2019.102815

Citationsformater

@article{bb001457e2814501b6488a9520e20c29,

title = "Physiochemical properties of rice with contrasting resistant starch content",

abstract = "RS2 and RS3 are two of the main resistant starch types in food, and the primary types found in raw and cooked rice respectively. To elucidate the physiochemical determinants for RS2 and RS3 content in rice, this study investigated the fine amylopectin structure, starch granules morphologies and starch pasting properties of nine different rice accessions. The results revealed that not all the accessions showed a decrease in resistant starch after cooking and cooling. Granular size, paste properties, fb1 and fb3 showed a significant negative correlation with RS3, whereas fa showed a significant positive correlation with RS3. RS2 had no significant correlation with granular size, but did have a significant positive correlation with HPV, CPV and fb2. Different rice types could be distinguished by the fine amylopectin structure of DP6-12 and DP13-24 chains. Taken together fa, fb2 and HPV and CPV values may have the potential to be used as indices for distinguishing or characterising rice with different RS2 and RS3 contents.",

author = "Yi Ding and Jiajia Huang and Ning Zhang and Rasmussen, {S{\o}ren Kj{\ae}rsgaard} and Dianxing Wu and Xiaoli Shu",

year = "2019",

month = sep,

doi = "10.1016/j.jcs.2019.102815",

language = "English",

volume = "89",

pages = "1--7",

journal = "Journal of Cereal Science",

issn = "0733-5210",

publisher = "Academic Press",

}

TY - JOUR

T1 - Physiochemical properties of rice with contrasting resistant starch content

AU - Ding, Yi

AU - Huang, Jiajia

AU - Zhang, Ning

AU - Rasmussen, Søren Kjærsgaard

AU - Wu, Dianxing

AU - Shu, Xiaoli

PY - 2019/9

Y1 - 2019/9

N2 - RS2 and RS3 are two of the main resistant starch types in food, and the primary types found in raw and cooked rice respectively. To elucidate the physiochemical determinants for RS2 and RS3 content in rice, this study investigated the fine amylopectin structure, starch granules morphologies and starch pasting properties of nine different rice accessions. The results revealed that not all the accessions showed a decrease in resistant starch after cooking and cooling. Granular size, paste properties, fb1 and fb3 showed a significant negative correlation with RS3, whereas fa showed a significant positive correlation with RS3. RS2 had no significant correlation with granular size, but did have a significant positive correlation with HPV, CPV and fb2. Different rice types could be distinguished by the fine amylopectin structure of DP6-12 and DP13-24 chains. Taken together fa, fb2 and HPV and CPV values may have the potential to be used as indices for distinguishing or characterising rice with different RS2 and RS3 contents.

AB - RS2 and RS3 are two of the main resistant starch types in food, and the primary types found in raw and cooked rice respectively. To elucidate the physiochemical determinants for RS2 and RS3 content in rice, this study investigated the fine amylopectin structure, starch granules morphologies and starch pasting properties of nine different rice accessions. The results revealed that not all the accessions showed a decrease in resistant starch after cooking and cooling. Granular size, paste properties, fb1 and fb3 showed a significant negative correlation with RS3, whereas fa showed a significant positive correlation with RS3. RS2 had no significant correlation with granular size, but did have a significant positive correlation with HPV, CPV and fb2. Different rice types could be distinguished by the fine amylopectin structure of DP6-12 and DP13-24 chains. Taken together fa, fb2 and HPV and CPV values may have the potential to be used as indices for distinguishing or characterising rice with different RS2 and RS3 contents.

U2 - 10.1016/j.jcs.2019.102815

DO - 10.1016/j.jcs.2019.102815

M3 - Journal article

SN - 0733-5210

VL - 89

SP - 1

EP - 7

JO - Journal of Cereal Science

JF - Journal of Cereal Science

M1 - 102815

ER -

Physiochemical properties of rice with contrasting resistant starch content

Abstract

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