Effect of granular and molecular structure of starch on physicochemical properties and digestibility of dough- and mature-stage rice

IF 6.5 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Chemistry: X Pub Date : 2025-06-16 DOI:10.1016/j.fochx.2025.102643

Siriluck Wattanavanitchakorn , Rungtiwa Wansuksri , Nuntaporn Kamonsutthipaijit , Ashoka Ranathunga , Wintai Kamolsukyeunyong , Prisana Suwannaporn

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Abstract

Dough-stage rice has been reported to have higher nutritional composition and antioxidant activity. This study aimed to examine the impacts of composition, molecular order of starch granules, amylopectin chain length distribution, and the Molecular Weight (MW) distribution of starch on digestibility and the nutritional quality. Starch granules in dough-stage rice were larger, more dispersed, and higher crystallinity. Starch digestibility was highly correlated with amylose content, B1 chain, crystalline/amorphous lamellar thickness (Lc, La), and the MW of amylose. The Lc and La in dough-stage were not significantly different from mature-stage, suggesting that amylopectin structure had a lesser effect than amylose content. During maturation, short A and long B3 chains decreased, accompanied by an increase in B1 and B2 chains. B1 chain in dough-stage was positively correlated with resistant starch (RS) and slowly available glucose (SAG) but negatively correlated with rapidly available glucose (RAG). Dough-stage rice could be promoted as a healthy grain.

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淀粉颗粒结构和分子结构对生熟大米理化性质和消化率的影响

据报道，糯米具有较高的营养成分和抗氧化活性。本研究旨在探讨淀粉颗粒组成、分子序、支链淀粉链长分布和淀粉分子量分布对消化率和营养品质的影响。淀粉粒较大，分散程度高，结晶度高。淀粉消化率与直链淀粉含量、B1链、结晶/无定形片层厚度（Lc、La）和直链淀粉分子量高度相关。发酵期的Lc和La与成熟期差异不显著，说明支链淀粉结构的影响小于直链淀粉含量的影响。成熟过程中，短A链和长B3链减少，B1链和B2链增加。面团期B1链与抗性淀粉（RS）和慢效葡萄糖（SAG）呈正相关，与快速有效葡萄糖（RAG）负相关。糯米可以作为一种健康谷物进行推广。

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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.