Article ID | Journal | Published Year | Pages | File Type |
---|---|---|---|---|
7788312 | Carbohydrate Polymers | 2015 | 30 Pages |
Abstract
To understand the susceptibility of glutinous rice starch to digestive enzymes and its potential impact on glycemic response, enzyme kinetics and in vitro digestibility of the native and gelatinized starches were investigated. The results showed that the Km values of the native and gelatinized starch were 10.35Â mg/mL and 9.92Â mg/mL, respectively. The digestion rate coefficients k values of the native and gelatinized starches were 2.0Â ÃÂ 10â3Â minâ1 and 1.1Â ÃÂ 10â2Â minâ1, respectively. The contents of rapid digestible starch (RDS), slowly digestible starch (SDS) and resistant starch (RS) in native glutinous rice starch were 8.92%, 21.52% and 69.56%, respectively. After gelatinization, the amounts of RDS, SDS and RS were 18.47%, 29.75% and 51.78%, respectively. The native and gelatinized glutinous rice starches were 10.34% and 14.07% for hydrolysis index (HI), as well as 43.14% and 45.92% for glycemic index (GI), respectively. During the in vitro digestion, the crystallinity of native glutinous rice starch was increased from 34.7% to 35.8% and 38.4% after 20 and 120Â min, respectively.
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Authors
Li Guo, Juanjuan Zhang, Jian Hu, Xueling Li, Xianfeng Du,