کد مقاله کد نشریه سال انتشار مقاله انگلیسی نسخه تمام متن
7590093 1492100 2016 25 صفحه PDF دانلود رایگان
عنوان انگلیسی مقاله ISI
In vitro digestibility and in vivo glucose response of native and physically modified rice starches varying amylose contents
موضوعات مرتبط
مهندسی و علوم پایه شیمی شیمی آنالیزی یا شیمی تجزیه
پیش نمایش صفحه اول مقاله
In vitro digestibility and in vivo glucose response of native and physically modified rice starches varying amylose contents
چکیده انگلیسی
The native and physically modified rice starches with varying amylose contents were subjected to investigate the in vitro digestibility and the in vivo glucose tolerance in mice. The amylose and resistant starch (RS) contents of five native rice starches ranged in 4.7-30.6% and 6.3-11.8%, respectively. The RS contents of rice starches increased to 18.5-23.9% after heat-moisture treatment (HMT) and to 19.5-26.9% after annealing treatment (ANN). The heat-moisture and annealing treatments significantly reduced glycemic index (GI) values of the rice starches. GI values of the native, heat-moisture treated and annealed rice starches ranged in 68.9-100, 61.2-88.9 and 21.2-43.9, respectively. There was no correlation between amylose contents and the RS contents or GI values, while a strong negative correlation between RS contents and GI values was found (R2 = −0.747, P < 0.01).
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Food Chemistry - Volume 191, 15 January 2016, Pages 74-80
نویسندگان
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