Investigation on the multi-scale structure and digestibility of starch in sweet rice wine and its vinasse: Insights from indica and glutinous rice varieties

IF 6.5 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Chemistry: X Pub Date : 2025-05-01 DOI:10.1016/j.fochx.2025.102521

Yongqiang Gong, JiaXing Hu, Ting Xie, Hongyu Mou, Shuzhi Xiao, Zihan Yao, Tao Yang

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Abstract

Sweet rice wine is a traditional Chinese fermented beverage in which starch serves as the primary fermentation substrate. After sweet rice wine fermentation, low-molecular-weight starch remained in the fermentation mash (IRWS, indica sweet rice wine starch: 390.7 kDa; GRWS, glutinous sweet rice wine starch: 606.3 kDa), whereas higher-molecular-weight starch concentrated in the vinasse (IRVS, indica rice vinasse starch: 6954.9 kDa; GRVS, glutinous rice vinasse starch: 77,499.6 kDa). Compared with cooked rice starch, vinasse starches showed reduced digestibility, with resistant starch contents of IRVS and GRVS increasing from 25.48 % and 16.15 % to 30.88 % and 23.36 %, respectively. Structurally, GRVS retained a branched architecture similar to its native counterpart, whereas IRVS underwent significant structural changes, marked by an increase in long amylopectin branches, and a B + V-type crystallization formed based on high amylose content and starch retrogradation. Small-particle starch in the fermentation mash, IRWS and GRWS, exhibited B + V-type crystallization, high short-range order, elevated peak gelatinization temperatures (IRWS: 90.5 °C; GRWS: 101.3 °C), and strong resistance to enzymatic digestion. Both contained long-linear dextrin polymers with degrees of polymerization concentrated at 200–300 (IRWS) and 300–400 (GRWS). These results provide a theoretical basis for the quality improvement of sweet rice wine and the utilization of by-products.

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甜米酒及其酒糟中淀粉的多尺度结构及消化率研究：来自籼稻和糯米品种的见解

甜米酒是一种以淀粉为主要发酵底物的传统发酵饮料。甜酒发酵后，发酵醪中残留的低分子淀粉(IRWS，籼稻甜酒淀粉：390.7 kDa；GRWS，糯米甜酒淀粉：606.3 kDa)，而在酒糟中浓缩的高分子量淀粉(IRVS，籼米酒糟淀粉：6954.9 kDa；GRVS，糯米酒糟淀粉：77499.6 kDa)。与熟米淀粉相比，酒糟淀粉的消化率降低，IRVS和GRVS的抗性淀粉含量分别从25.48%和16.15%提高到30.88%和23.36%。在结构上，GRVS保留了与天然产物相似的分支结构，而IRVS则发生了显著的结构变化，其特征是长支链淀粉分支的增加，以及基于高直链淀粉含量和淀粉退化形成的B + v型结晶。发酵醪IRWS和GRWS中的小颗粒淀粉表现为B + v型结晶，近程有序度高，糊化峰温度升高(IRWS: 90.5℃；GRWS: 101.3°C)，对酶消化有很强的抵抗力。两者均含有长线性糊精聚合物，聚合度分别集中在200-300 （IRWS）和300-400 （GRWS）。研究结果为甜黄酒的品质改进及副产品的利用提供了理论依据。

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来源期刊

Food Chemistry: X CHEMISTRY, APPLIED-

CiteScore

4.90

自引率

6.60%

发文量

315

审稿时长

55 days

期刊介绍： Food Chemistry: X, one of three Open Access companion journals to Food Chemistry, follows the same aims, scope, and peer-review process. It focuses on papers advancing food and biochemistry or analytical methods, prioritizing research novelty. Manuscript evaluation considers novelty, scientific rigor, field advancement, and reader interest. Excluded are studies on food molecular sciences or disease cure/prevention. Topics include food component chemistry, bioactives, processing effects, additives, contaminants, and analytical methods. The journal welcome Analytical Papers addressing food microbiology, sensory aspects, and more, emphasizing new methods with robust validation and applicability to diverse foods or regions.