Effects of Endogenous Substances on Starch Digestibility in Different Rice Varieties
In recent years,rice varieties with low glycemic index(GI)have been developed,but the mechanism of producing low GI is not clear.As the key components of rice,the effects of endogenous non-starch substances on the digestibility of rice starch with different GI are worth exploring.In this study,two typical GI rice varieties were used as research objects to explore the effects of removing endogenous non-starch substances on the in-vitro digest-ibility,physicochemical properties and microstructure of rice starch.The results indicated that for the low GI rice va-rieties,the removal of protein and dietary fiber significantly promoted the digestion of starch,and the final digestibili-ty increased by 7.37％to 13.28％,but the effect of endogenous non-starch substances on the digestibility of starch was not significant in the high GI rice varieties.In terms of physicochemical properties,the removal of protein and di-etary fiber significantly increased the dilatability of starch to(17.83±0.30)～(13.44±0.27)g/g,and significantly changed the gelatinization properties and thermal properties of rice flour,thus,making it easier to gelatinize and di-gest.In terms of microstructure,the removal of protein and dietary fiber reduced the grain structure of starch by 3～8 μm,and the interaction of protein,dietary fiber and starch improved the order degree and aggregation structure of rice flour.
ricestarch digestibilityendogenous non-starch substancesglycemic index
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NSTL
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