Comparative Study on in vitro Digestion Characteristics of Starch and Nutritional Structure of Rice with Different Amylose Contents
To investigate the relationship between the amylose content in rice and the in vitro digestion character-istics of rice,in this study,eight rice materials based on Wx editing were selected from Jinjing 818 and Suken 118,respectively,to study the digestion characteristics of rice starch in vitro and estimate the glycemic index (GI).Four rice materials with significant differences in estimated glycemic index (eGI )were selected to further compare their starch composition,starch content,protein content,viscosity properties,texture characteristics and starch ultrastruc-ture.Furthermore,four rice samples with significant differences in expected glycemic index (eGI)were further com-pared for their starch components,starch content,protein content,pasting properties,textural properties and the ul-trastructure of the starch.The results indicated that rice materials based on Wx editing can change eGI to some ex-tent.As the amylose content increased,the in vitro digestion rate of starch decreased.The starch composition,vis-cosity properties,texture properties and ultrastructure of starch granules all changed with the change of amylose con-tent.Notably,in this study,low GI materials with low amylose content and better palatability were also screened out.Correlation analysis revealed that the eGI value was only extremely significantly positively correlated with viscosity(R=0.84,P<0.01 ),and the final viscosity showed a correlation with amylose content (R=0.87,P<0.01 ),rapidly digested starch content (R=-0.82,P<0.05 ),resistant starch content (R=0.88,P<0.01 ),crystallini-ty (R=-0.87,P<0.05)and hardness(R=0.81,P<0.05).The amylose content showed a very significant cor-relation with crystallinity (R=-0.99,P<0.001 ).
riceamyloseglycemic index (GI)hardnessviscositystarch granule ultrastructure
万方数据
维普
