Dependence of physiochemical, functional and textural properties of high‐resistant starch rice on endogenous nonstarch polysaccharides

Summary To investigate the possibility of improving the quality of rice rich in resistant starch through operation of nonstarch polysaccharides, the high dietary fibre (7.24%) mutant cw and its wild‐type R7954 were selected to study the physiochemical characteristics of starch before and after remov...

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Published in:International journal of food science & technology 2018-04, Vol.53 (4), p.1079-1086
Main Authors: Sun, Jian, Wang, Yin, Zhang, Xiuqiong, Rasmussen, Søren K., Jiang, Xiaotong, Song, Wenjian, Wu, Dianxing, Shu, Xiaoli
Format: Article
Language:English
Subjects:
Cellulose
Colon
Dietary fiber
Non-starch polysaccharides
Nonstarch polysaccharides
Palatability
Physiochemistry
Polysaccharides
resistant starch
Rice
rice texture
Saccharides
Starch
starch digestibility
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cited_by cdi_FETCH-LOGICAL-c3386-a31eaf38dffb14e3fe0705eb89bdbf52a06c152f10793ff8d21ce96275b91a103
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container_issue 4
container_start_page 1079
container_title International journal of food science & technology
container_volume 53
creator Sun, Jian
Wang, Yin
Zhang, Xiuqiong
Rasmussen, Søren K.
Jiang, Xiaotong
Song, Wenjian
Wu, Dianxing
Shu, Xiaoli
description Summary To investigate the possibility of improving the quality of rice rich in resistant starch through operation of nonstarch polysaccharides, the high dietary fibre (7.24%) mutant cw and its wild‐type R7954 were selected to study the physiochemical characteristics of starch before and after removal of nonstarch polysaccharides. Results showed that hydrolysed or partially hydrolysed nonstarch polysaccharides in cw decreased the resistant starch content significantly, from 15.23% to 10.8%. Nonstarch polysaccharides had significant influences on the gelatinisation temperature, RVA parameters of R7954, but no significant influences on that of cw. For cw, removal of cellulose increased swelling power and adhesiveness, decreased the hardness significantly, from 0.3 to 0.23 N, while the resistant starch content was still as high as 13.72% and showed no significant difference from the wild type. This suggests that the influences of nonstarch polysaccharides on starch properties depend both on the type of rice and the nonstarch polysaccharides. Operation on nonstarch polysaccharides for obtaining rice with lower glycemic index is feasible, but operation on nonstarch polysaccharides may also be an alternative way of improving the palatability for rice high in resistant starch. Removal of endosperm NSPs decreased the resistant starch in both cw and R7954, decreased the paste viscosity in R7954 while increased the paste viscosity in cw.
doi_str_mv 10.1111/ijfs.13686
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Results showed that hydrolysed or partially hydrolysed nonstarch polysaccharides in cw decreased the resistant starch content significantly, from 15.23% to 10.8%. Nonstarch polysaccharides had significant influences on the gelatinisation temperature, RVA parameters of R7954, but no significant influences on that of cw. For cw, removal of cellulose increased swelling power and adhesiveness, decreased the hardness significantly, from 0.3 to 0.23 N, while the resistant starch content was still as high as 13.72% and showed no significant difference from the wild type. This suggests that the influences of nonstarch polysaccharides on starch properties depend both on the type of rice and the nonstarch polysaccharides. Operation on nonstarch polysaccharides for obtaining rice with lower glycemic index is feasible, but operation on nonstarch polysaccharides may also be an alternative way of improving the palatability for rice high in resistant starch. 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source Wiley; Oxford Academic Journals (Open Access)
subjects Cellulose
Colon
Dietary fiber
Non-starch polysaccharides
Nonstarch polysaccharides
Palatability
Physiochemistry
Polysaccharides
resistant starch
Rice
rice texture
Saccharides
Starch
starch digestibility
title Dependence of physiochemical, functional and textural properties of high‐resistant starch rice on endogenous nonstarch polysaccharides
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