In vitro digestion rate of fully gelatinized rice starches is driven by molecular size and amylopectin medium-long chains

被引：57

作者：

Li, Cheng ^{[1
]}

Gong, Bo ^{[4
]}

Huang, Tao ^{[3
]}

Yu, Wen-Wen ^{[2
]}

机构：

[1] Univ Shanghai Sci & Technol, Sch Med Instrument & Food Engn, Shanghai 200093, Peoples R China

[2] Jinan Univ, Dept Food Sci & Engn, Huangpu West Ave 601, Guangzhou 510632, Peoples R China

[3] Ningbo Univ, Coll Food & Pharmaceut Sci, Ningbo 315800, Zhejiang, Peoples R China

[4] Yangzhou Univ, Coll Agr, Jiangsu Key Lab Crop Genet & Physiol, Key Lab Plant Funct Genom,Minist Educ, Yangzhou 225009, Jiangsu, Peoples R China

来源：

CARBOHYDRATE POLYMERS | 2021年 / 254卷

基金：

中国国家自然科学基金;

关键词：

rice starch; digestion kinetics; chain-length distribution; molecular size distribution; logarithm of slopes method (LOS); size-exclusion chromatography; LENGTH DISTRIBUTIONS; ALPHA-AMYLASE; PROPERTY; AMYLOSE; MECHANISM; RETROGRADATION; AMYLOLYSIS; ENDOSPERM; PROTEINS;

D O I：

10.1016/j.carbpol.2020.117275

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

In current study, the effects of starch fine molecular structures on its in vitro digestibility at fully gelatinized stage were investigated. The digestion kinetics of 15 fully gelatinized rice starches were obtained and correlated with starch chain-length distributions and molecular size distributions. Both logarithm of slopes and parallel first-order kinetic model were applied to fit the digestion curves to a few kinetics-based parameters. Result showed there were two simultaneous digestion fractions (fast versus slow) for fully gelatinized rice starches. The rate constants of slowly-digestible fraction significantly correlated with starch molecular sizes, especially with that of amylopectin molecules. Hydrodynamically larger amylopectin molecules tend to contain more shorter branches but less long chains. This slows down the starch hydrolysis by alpha-amylase while the action of AMG is less antagonistically hindered, increasing overall digestion rate. This study provides important information for rice breeders and manufacturers to develop rice products with reduced starch digestibility.

引用

页数：10