Resistant starch could be decisive in determining the glycemic index of rice cultivars

Rice (Oryza sativa L.) is consumed by more than half of the world's population for whom it is the main source of nutrients and carbohydrates. Rice starch is hydrolyzed by enzymes in the digestive tract and converted into glucose which is the main energy source for metabolic functions. After mee...

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Bibliographic Details
Published in:Journal of cereal science 2018-01, Vol.79, p.348-353
Main Authors: Kumar, Awadhesh, Sahoo, Upasana, Baisakha, Basavdatta, Okpani, Oko Augustine, Ngangkham, Umakanta, Parameswaran, C., Basak, Nabaneeta, Kumar, Gaurav, Sharma, S.G.
Format: Article
Language:English
Subjects:
Amylose
Glycemic index
Granule bound starch synthase
Resistant starch
Rice
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Summary:Rice (Oryza sativa L.) is consumed by more than half of the world's population for whom it is the main source of nutrients and carbohydrates. Rice starch is hydrolyzed by enzymes in the digestive tract and converted into glucose which is the main energy source for metabolic functions. After meeting the energy requirement of the body, the extra calories from starch are stored as glycogen or fats for later use. Therefore, overeating rice with sedentary lifestyle potentially leads to some health problems, such as obesity, type-II diabetes, and colon diseases in long terms especially in Asian countries. Starch hydrolysis begins in the mouth with the action of salivary α-amylase and continues in the small intestine with involvement of other enzymes. However, the resistant starch (RS) which normally comprises 
ISSN:0733-5210
1095-9963
DOI:10.1016/j.jcs.2017.11.013