Physicochemical properties, structure and in vitro digestion of resistant starch from waxy rice starch

Physicochemical properties, structure and in vitro digestibility of resistant starch (RS) from debranched waxy rice starch were investigated. Compared to native starch, all RS products have higher apparent amylose content. All RS products displayed a mixture of B and V-type X-ray diffraction (XRD) pattern while native starch showed A-type X-ray diffraction pattern. With increasing the RS content, the relative crystallinity was increased. RS products had a higher peak melting temperature and enthalpy than that of native starch in differential scanning calorimetry (DSC). The in vitro digestibility of products was decreased. The total carbohydrate digestion products and the average rate of digestion of resistant starches were decreased with increasing RS content.